A light and flaky phyllo pouch surrounds cherry pie filling in this simple, two-ingredient dessert.
- 9 sheets Athens® Phyllo Dough (9″x14″), thawed
- Cooking spray
- 11 oz. cherry pie filling, lite
Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
Open phyllo and cover the sheets with plastic wrap and a damp towel to prevent drying out. Place 1 sheet of phyllo on cutting surface and lightly coat with cooking spray. Repeat with 2 more sheets of phyllo, but do not spray the top layer of phyllo. Cut layered phyllo into thirds lengthwise. Place 1 tablespoon of filling about 1” from corner of each strip. Fold one corner of Phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Repeat to make eight more turnovers. Coat the outside of the triangle with cooking spray to produce a golden brown color when baked. Arrange on a baking tray. Reroll unused sheets and follow storing instructions on package.
Bake for 12-15 minutes or until golden brown. Serve.
Turnovers can be wrapped in plastic and frozen prior to baking. To serve, unwrap and follow baking instructions.
Sprinkle some cinnamon sugar between the phyllo sheets for extra sweet flavor and crunch
Serving size: 1 triangle (43g), Amount per serving: Calories 60, Calories from Fat – 0, Total Fat – 0g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 40 mg, Total Carbohydrate – 12g, Dietary Fiber – 1g, Sugars – 5g, Protein – 1g, Vitamin A – 2%, Vitamin C – 0%, Calcium – 0%, Iron – 0%