| 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 |
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.
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