Jim Coleman Recipes

Glazed Fruit Turnovers

For this recipe you will need:

For Shortbread Layer:

• 1/2 cup chopped peeled apple (i.e. granny smith)
• 1/2 cup chopped pear
• 1 Tab. Chopped dried apricots
• 1 Tab. Chopped dried cherries
• 1 Tab. Sugar substitute (or regular sugar)
• 1 tea. Whole Wheat flour
• 1 tea. Limejuice
• 1/3 tea. Ground cinnamon
• Pinch of nutmeg and allspice
• 3 sheets of phyllo dough

Glaze: (optional)

• 1/4 cup sugar substitute (or regular sugar)
• 1 tea. Skim milk

Combine sugar and milk until well blended, drizzle over warm turnovers. Serve immediately or room temperature.

Filling:
In a large bowl combine the apples, pears, apricots, cherries, sugar substitute, flour, lime juice, cinnamon, nutmeg and allspice. On a large dry cutting board, place one sheet of phyllo dough, spray with little non-stick spray; repeat with the next layer and the last layer. Working lengthwise with a paring knife cut it equally into 4 strips. (When working with phyllo dough, if not using immediately keep covered with slightly damp cloth). Dividing the filling into 4 equal parts, take 1/4 of it, folding over right corner to make triangle, continue to flip in triangle pattern until filling is completely enclosed. Repeat with remaining filling and phyllo. Preferably a non-stick cookie sheet, but if not, using non-stick spray. Place triangles on the baking sheet, bake in pre-heated 350-degree oven for approximately 14-16 minutes or until golden brown.