Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 24 9 X 14 sheets of phyllo dough
- 3/4 cup cherry pie filling (see link to recipe in instructions below)
- Butter-flavored cooking spray
Remove 24 sheets of phyllo dough from box. Place dough on a sheet of wax paper or plastic wrap. Cover stack of phyllo dough with plastic wrap and a damp cloth on top to prevent sheets from drying out.
Removing one sheet of dough at a time, place six sheets on lined cookie tray, spraying cooking spray between each phyllo sheet. After the sixth sheet of phyllo dough, cut the stack into thirds crosswise so you have three long strips.
In the right-hand corner of the first of the three strips, put one tablespoon of cherry-pie filling, leaving a small border.
Fold phyllo strip flag-style from right to left and place cherry triangle on cookie sheet.
Repeat with remaining two strips.
Uncover remaining sheets of phyllo, and repeat the same process with the next six sheets, covering the rest of the sheets until ready to use. Repeat steps until all the sheets and pie filling are gone.
Bake in a 400 degree oven for 10 minutes
Yield 12 cherry turnovers.
Per serving (1 turnover): Calories 95, Calories from Fat 14, Total Fat 1.5g (sat 0.3g), Cholesterol 0mg, Sodium 114mg, Carbohydrate 18.4g, Fiber 0.6g, Protein 1.8g