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Cherry Turnovers


8 frozen phyllo dough sheets, thawed
1/4 cup butter or margarine, melted
6 Tablespoons no-sugar-added black cherry fruit spread
1 1/2 tablespoons cherry liqueur (optional)
1 egg
1 teaspoon cold water

 Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form
 six (5-inch) squares. Combine fruit spread and cherry liqueur, if desired. Place 1 tablespoon fruit spread mixture in
 center of each pile 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. Beat together egg and water; brush over phyllo
 triangles. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.

Makes 6 turnovers

Serving size:
One turnover
Yield: 6
Exchanges:
1 1/4 Starch/Bread, 1 3/4 Fat, 2/3 Fruit
Nutrition:  206 Calories, 4 g Protein, 28 g Carbo, 9 g Fat