Brandied Prune Turnovers

• 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

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 350u0b0 for 20 minutes or until golden. Let cool completely on a wire rack. Sprinkle with powdered sugar.

prunes, water, brandy, water, cornstarch, brown sugar, almonds, phyllo, butter, powdered sugar

Taken from www.myrecipes.com/recipe/brandied-prune-turnovers (may not work)