Brandied Prune Turnovers

Ingredients

• 6 tablespoons almonds toasted chopped
• 6 tablespoons brandy 
• 6 tablespoons brown sugar 
• 1 teaspoon cornstarch 
• 12 sheets phyllo dough frozen thawed
• 1 tablespoon powdered sugar 
• 0.8 pound prune- cut to pieces pitted chopped
• 0.5 cup water 
• 1 tablespoon water 

Equipment

• baking sheet
• sauce pan
• oven
• wire rack
• kitchen scissors
• pizza cutter

Directions

1. Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
2. Combine 1 tablespoon water and cornstarch; stir well.
3. Add cornstarch mixture to prune mixture; stir well. Stir in brown sugar. Bring to a boil, and cook 1 minute, stirring constantly.
4. Remove from heat, and let cool. Stir in nuts.
5. 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.
6. 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.
7. Place triangles, seam sides down, on a baking sheet coated with cooking spray. Lightly spray tops with cooking spray.
8. Bake at 350 for 20 minutes or until golden.
9. Let cool completely on a wire rack.
10. Sprinkle with powdered sugar.