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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups chopped pitted prunes (about 3/4 pound) |
1/2 cup water |
6 tablespoons brandy |
1 tablespoon water |
1 teaspoon cornstarch |
6 tablespoons brown sugar |
6 tablespoons chopped almonds or pecans, toasted |
12 sheets frozen phyllo dough, thawed |
butter-flavored vegetable cooking spray |
1 tablespoon powdered sugar |
Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Combine 1 tablespoon water and cornstarch; stir well. Add cornstarch mixture to prune mixture; stir well. Stir in brown sugar. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and let cool. Stir in nuts.
2. Working with 1 phyllo sheet at a time, heavily coat each sheet with cooking spray. Stack 1 phyllo sheet on top of another; coat top sheet with cooking spray. Using a pizza cutter or scissors, cut stack lengthwise into 4 (3 1/2-inch-wide) strips.
3. Spoon about 1 1/2 tablespoons prune mixture on 1 short side of each phyllo strip, and fold left bottom corner over mixture forming a triangle. Keep folding back and forth into triangle to end of strip. Repeat with remaining sheets of phyllo.
4. Place triangles, seam sides down, on a baking sheet coated with cooking spray. Lightly spray tops with cooking spray. Bake at 350° for 20 minutes or until golden. Let cool completely on a wire rack. Sprinkle with powdered sugar.
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