Cherry Turnovers
by the Editors of Easy Home Cooking Magazine
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Cherry Turnovers
Cherry Turnovers
Yield: Makes 6 turnovers
Ingredients:
8
frozen phyllo dough sheets, thawed
1/4
cup butter, melted
6
tablespoons no-sugar-added black cherry fruit spread
1-1/2
tablespoons cherry-flavored liqueur (optional)
1
egg
1
teaspoon cold water
Preparation:
1.
Preheat oven to 400°F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5-inch) squares.
2.
Combine fruit spread and cherry liqueur, if desired. Place 1 tablespoon fruit spread mixture in center of each stack of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet. Combine egg and water in small bowl; brush over phyllo triangles.
3.
Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.
Nutritional Information:
| Serving Size: 1 turnover | |
| Sodium | 215 mg |
| Protein | 3 g |
| Fiber | <1 g |
| Carbohydrate | 23 g |
| Cholesterol | 57 mg |
| Saturated Fat | 6 g |
| Total Fat | 10 g |
| Calories from Fat | 47 % |
| Calories | 200 |
Dietary Exchange:
| Starch | 1-1/2 |
| Fat | 2 |
This recipe appears in: Fruit Desserts