Cherry-Apricot Turnovers Recipe

Name: Cherry-Apricot Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apricot nectar; 1/2 cup chopped dried apricots; 1/3 cup packed brown sugar; 1/4 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 3 (3-ounce) bags dried sweet cherries; 2 tablespoons chopped almonds; 1/2 teaspoon vanilla extract; 2 tablespoons butter, melted; 2 tablespoons canola oil; 6 (18 x 14-inch) sheets frozen phyllo dough, thawed; 1/4 cup graham cracker crumbs, divided; 2 tablespoons brown sugar, divided; Cooking spray

Servings: persons

1 cup apricot nectar
1/2 cup chopped dried apricots
1/3 cup packed brown sugar
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 (3-ounce) bags dried sweet cherries
2 tablespoons chopped almonds
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
2 tablespoons canola oil
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/4 cup graham cracker crumbs, divided
2 tablespoons brown sugar, divided
Cooking spray

1
Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed, stirring occasionally. Stir in almonds and vanilla. Cool completely.
2
Preheat oven to 375u00b0.
3
Combine the butter and oil. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying). Lightly brush phyllo sheet with 1 tablespoon butter mixture. Sprinkle with 1 tablespoon crumbs and 1 1/2 teaspoons brown sugar. Repeat layers once. Top with 1 phyllo sheet. Gently press layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Cut each strip in half crosswise. Spoon 2 tablespoons of cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle. Tuck edges under triangle. Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray. Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray.
4
Bake at 375u00b0 for 15 minutes or until golden brown. Remove from baking sheet, and cool on a wire rack.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup apricot nectar, 1/2 cup chopped dried apricots, 1/3 cup packed brown sugar, 1/4 teaspoon grated lemon rind, and more.

Yes, Cherry-Apricot Turnovers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherry-Apricot Turnovers

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