Phyllo Cherry Turnovers

Phyllo Cherry Turnovers


Phyllo Dough 8 sheets, cut lengthwise
Cherries 3 cups, pitted & halved
Cornstarch 3 tbsp.
Lemon Juice (fresh) 3 tbsp.
Water 1 cup
Sugar 1/3 cup
Butter 6 tbsp., melted
phyllo cherry turnovers


Place cornstarch, fresh lemon juice, water, sugar in a pan and whisk until the cornstarch is dissolved.

Add in cherries, turn on heat to medium-high, bring to boil, stir often.

Reduce to a simmer until cherries are soft and the mixture has thickened.

Remove from heat and let cool completely. (You can store mixture in refrigerator overnight if desired).


Brush 1 sheet of phyllo dough with melted butter. Layer another sheet on top. Cut the phyllo stack in half, lengthwise.

Spoon about a 1/4 cup of filling onto one of the phyllo stacks 2 inches from top.

Fold the top corner of phyllo over the filling, making a triangle-shaped pocket. Continue folding the triangle down the entire phyllo strip.

Take 2nd strip of phyllo and place triangle back at the top, folding triangle down to form a second layer, sealing off ends.

Brush the outside of triangle lightly with butter.

Place phyllo cherry turnovers on a greased baking sheet.

Preheat oven to 375 degrees F.

Repeat until the remaining phyllo dough and cherry filling is used.

Bake 15-20 minutes, until golden crisp.

Serve phyllo cherry turnovers warm or at room temperature.

*Substitute cherries for blueberries or any other fruit.




20 min


No Comments

Leave a Reply