These hard-to-resist desserts wrap a warm cream cheese and Nutella filling in a flaky phyllo pouch.
- 9 sheets Athens® Phyllo Dough (9″x14″), thawed
- 4 ounces cream cheese
- 1/4 cup Nutella
- Cooking spray
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
In a small bowl mix together cream cheese and Nutella.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface and lightly coat with cooking spray. Repeat with two more sheets of phyllo, but do not spray the top layer of phyllo. Cut layered phyllo into thirds lengthwise. Spoon or pipe 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 six 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.
Optional topping- mix 1 tablespoon sugar, 1 tablespoon ground hazelnuts and 1/2 teaspoon cinnamon. Sprinkle on triangles before baking.
Turnovers can be wrapped in plastic and frozen prior to baking. To serve, unwrap and follow baking instructions, do not defrost before baking.