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Brandied Prune Turnovers

Yield 2 dozen (serving size: 2 turnovers)


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.