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Nectarine Raspberry Turnovers

Nectarine Raspberry Turnovers
YIELDS
12 servings
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Ingredients

4
nectarines, diced (not peeled)
1 ½
cup fresh or frozen raspberries (be certain to drain frozen well)
¼
cup sugar
3
Tbsp all purpose flour
½
tsp cinnamon
¼
tsp nutmeg
6
sheet phyllo pastry
cup unsalted butter, melted
1
sprinkles turbinado sugar, for sprinkling
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Directions

Step 1

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 until 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.

Step 2

Brush turnovers with remaining butter and sprinkle tops with turbinado sugar. Bake for 20 to 30 minutes, until light golden brown. Enjoy warm or at room temperature.

Step 3

Turnovers will keep refrigerated for 2 to 3 days, but warm in oven or microwave to serve.

Step 4

Yield: 12 turnovers.

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