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Add a photoServings: 12
Ingredients
- 4 x nectarines, diced (not peeled)
- 1Â 1/2 c. fresh or possibly frzn raspberries (be certain to drain frzn well)
- 1/4 c. sugar
- 3 Tbsp. all purpose flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 sht phyllo pastry
- 2/3 c. unsalted butter, melted
- Â Â turbinado sugar, for sprinkling
Directions
- Preheat oven to 350 F. Toss diced nectarine with raspberries, sugar, flour, cinnamon and nutmeg and set aside. Lay out 1 sheet of phyllo pastry on work surface (keep unused phyllo under a moist towel to prevent drying). Brush sheet with butter and lay a second sheet of phyllo on top. Brush with butter, lay a third sheet of phyllo over and brush with butter. Cut phyllo into 6 lengths, with cuts starting from the long side. Place a generous spoonful of filling at one end on a length. Fold up one corner edge of pastry length so it makes a triangle over fruit. Fold pastry over again, building on the triangle shape. Keep folding till all pastry has been folded over fruit, trimming off excess. Place on a parchment-lined baking sheet. Repeat with remaining 5 strips and start entire process again with remaining 3 sheets of phyllo pastry.
- Brush turnovers with remaining butter and sprinkle tops with turbinado sugar. Bake for 20 to 30 min, till light golden. Enjoy hot or possibly at room temperature.
- Turnovers will keep refrigerated for 2 to 3 days, but hot in oven or possibly microwave to serve.
- Yield: 12 turnovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 93 | 66% |
| Total Fat 10.58g | 13% |
| Saturated Fat 6.58g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 2mg | 0% |
| Potassium 115mg | 3% |
| Total Carbs 12.06g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 8.23g | 5% |
| Protein 0.95g | 2% |
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