Brandied Prune Turnovers

Cooking Light
2 dozen (serving size: 2 turnovers)


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2 cups chopped pitted prunes (about 3/4 pound)
1/2 cup water
6 tablespoons brandy
1 tablespoon water
1 teaspoon cornstarch
6 tablespoons brown sugar
6 tablespoons chopped almonds or pecans, toasted
12 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray
1 tablespoon powdered sugar


Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Combine 1 tablespoon water and cornstarch; stir well. Add cornstarch mixture to prune mixture; stir well. Stir in brown sugar. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Stir in nuts.

Working with 1 phyllo sheet at a time, heavily coat each sheet with cooking spray. Stack 1 phyllo sheet on top of another; coat top sheet with cooking spray. Using a pizza cutter or scissors, cut stack lengthwise into 4 (3 1/2-inch-wide) strips.

Spoon about 1 1/2 tablespoons prune mixture on 1 short side of each phyllo strip, and fold left bottom corner over mixture forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat with remaining sheets of phyllo.

Place triangles, seam sides down, on a baking sheet coated with cooking spray. Lightly spray tops with cooking spray. Bake at 350° for 20 minutes or until golden. Let cool completely on a wire rack. Sprinkle with powdered sugar.

Created date

June 2004

Nutritional Information

Calories 196
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 2.8 g
Carbohydrate 33.2 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 107 mg
Calcium 28 mg