Ingredients:
Eight 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)
One egg
1 teaspoon
cold water
Preheat oven to 400-degrees. 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 triange; gently press edges together to seal. Place on ungreased cookie sheet.
Beat together egg and water; brush over phyllo trianges.
Bake ten minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.
Recipe makes six Cherry Turnovers.
Nutrition information per serving:
Calories: 206
Fat: 9g
Carbohydrates: 28mg
Protein: 4g
Exchanges: 1-1/4 Bread/Starch; 1-3/4 Fat, 2/3 Fruit
