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.
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.
Turnovers will keep refrigerated for 2 to 3 days, but warm in oven or microwave to serve.
Yield: 12 turnovers.