Phyllo Cherry Turnovers
Phyllo Cherry Turnovers
3 tablespoons cornstarch
3 tablespoons fresh lemonjuice
1 cup water
1/3 cup granulated sugar
1 pound Rainier Fruit* sweet drerries, pitted and halved (about 3 cups)
8 sheets frozen phyllo dough, thawed
3 tablespoons canola oil
Preheat the oven to 375°F. Place the cornstarch, lemon juice, water and sugar in a saucepan and whisk until the cornstarch is dissolved. Add the cherries, turn the heat to medium-high, and, stirring, bring to a boil. Reduce the heat to medium-low and simmer until the cherries have softened and the mixture has thickened, 10 to 12 minutes. Remove from the heat and let cool completely.
Place 1 sheet of the phyllo on a clean, dry work surface and brush lightly with some of the oil. Layer another sheet on top. Cut the phyllo stack in half Iength-wise. Spoon about 1/4 cup of the cherry filling onto one of the phyllo stacks about 2 inches from the top. Fold the top corner of the phyllo stack over the filling to form a triangle-shaped pocket. Continue to fold the pocket down the strip of
phyllo in a way that maintains the triangle shape. Repeat with another 1/4 cup of filling and the second stack of phyllo, then brush the outside of each triangle lightly with oil. Repeat with the remaining phyllo, filling and oil.
Place the turnovers on a baking sheet. Bake until crisped and browned, about 20 minutes. Serve warm or at room temperature. Makes 8 servings.
Tips: You can substitute Rainier Fruit* blueberries forthe cherries in this recipe. Or, for a colorful and tasty option, use a mixture of blueberries and cherries.
Nutritional information: Each serving has 180 calories, 7 g total fat, 2 g protein, 31 g carbohydrates, 2 g fiber, 0 mg cholesterol, 95 mg sodium.
* Brands may vary by region;substitute a similar product.
3 tablespoons cornstarch
3 tablespoons fresh lemonjuice
1 cup water
1/3 cup granulated sugar
1 pound Rainier Fruit* sweet drerries, pitted and halved (about 3 cups)
8 sheets frozen phyllo dough, thawed
3 tablespoons canola oil
Preheat the oven to 375°F. Place the cornstarch, lemon juice, water and sugar in a saucepan and whisk until the cornstarch is dissolved. Add the cherries, turn the heat to medium-high, and, stirring, bring to a boil. Reduce the heat to medium-low and simmer until the cherries have softened and the mixture has thickened, 10 to 12 minutes. Remove from the heat and let cool completely.
Place 1 sheet of the phyllo on a clean, dry work surface and brush lightly with some of the oil. Layer another sheet on top. Cut the phyllo stack in half Iength-wise. Spoon about 1/4 cup of the cherry filling onto one of the phyllo stacks about 2 inches from the top. Fold the top corner of the phyllo stack over the filling to form a triangle-shaped pocket. Continue to fold the pocket down the strip of
phyllo in a way that maintains the triangle shape. Repeat with another 1/4 cup of filling and the second stack of phyllo, then brush the outside of each triangle lightly with oil. Repeat with the remaining phyllo, filling and oil.
Place the turnovers on a baking sheet. Bake until crisped and browned, about 20 minutes. Serve warm or at room temperature. Makes 8 servings.
Tips: You can substitute Rainier Fruit* blueberries forthe cherries in this recipe. Or, for a colorful and tasty option, use a mixture of blueberries and cherries.
Nutritional information: Each serving has 180 calories, 7 g total fat, 2 g protein, 31 g carbohydrates, 2 g fiber, 0 mg cholesterol, 95 mg sodium.
* Brands may vary by region;substitute a similar product.
Phyllo Cherry Turnovers
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
