Who needs pie when you can have delicious turnovers that contain half the fat?
1 teaspoon Cornstarch1 tablespoon Water2 medium Apples, Granny Smith, peeled and chopped2 medium Pears, peeled and chopped2/3 cups Water1/3 cups unpacked brown Sugar1/4 teaspoon ground Cinnamon1/8 teaspoon ground Nutmeg6 sheets Phyllo dough
Preheat oven to 375°F. Coat a baking sheet with cooking spray and set aside.To make filling: Dissolve cornstarch and 1 tablespoon water in a measuring cup and set aside.In a medium sauce pan, combine apples and pears and 2/3 cup water. Cook and stir on high heat until mixture comes to a boil. Reduce heat and simmer 5 minutes.Stir in brown sugar, cinnamon and nutmeg. Simmer, stirring frequently, for 5 more minutes.Add cornstarch mixture to fruit mixture; bring to a boil and boil for 1 minute.Place one sheet of phyllo dough on a large piece of wax paper and fold it in half lengthwise. Coat folded sheet with cooking spray. Keep remaining phyllo dough sheets covered with a damp cloth to prevent them from drying out.Spoon about a 1/3 cup of apple mixture about an 1-inch from one end of folded strip. Fold end over apple filling at a 45-degree angle. Continue folding to form a triangle that encloses all of filling. Repeat with remaining sheets of phyllo dough.Place turnovers on baking sheet and bake about 8 to 10 minutes. Remove from oven and cool on a wire rack.
If you don't have any Granny Smiths on hand, feel free to use any combination of apples or pears.Nutrition calculated 2/15/13
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