Description
Fresh juicy summer peaches with cream cheese, a bit of cinnamon and wrapped in flaky phyllo dough. These turnovers are a peachy summer dessert!
Ingredients
12 sheets Athens® Phyllo Dough (9×14”), thawed
2 cups fresh peaches, (approximately 3 peaches) peeled and 1/2″ cubed
2/3 cup sugar, divided
1 1/2 tablespoon corn starch
pinch salt
1/2 teaspoon cinnamon
1/4 cup water
1/2 tablespoon lemon juice
8 ounces cream cheese, softened
1 large egg, lightly beaten
1 tablespoon sugar
1/4 stick unsalted butter, melted
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375ºF.
In a medium saucepan, combine 1/2 cup sugar, cornstarch, salt and 1/4 teaspoon cinnamon. Add peaches, gently tossing to coat. Add water. Bring to a boil and then simmer for 5 minutes. Cool filling and add lemon juice.
Using an electric mixer, beat cream cheese, egg and sugar until incorporated and smooth.
In a small bowl combine 1 tablespoon sugar and 1/4 teaspoon cinnamon.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface, short side near you. Lightly brush 1/2 of sheet, vertically, with butter and sprinkle with a pinch of cinnamon sugar mixture. Fold unbuttered side over to form a strip 4 1/2″ x 14″. Spoon 1 1/2 – 2 tablespoons filling approximately 2″ from bottom of strip. Fold short edge of phyllo just over filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself to end of strip. Place triangles at least 1″ apart on ungreased baking tray. Lightly brush with butter and sprinkle with cinnamon sugar. Repeat process to make 12 turnovers. Bake 15-20 minutes or until golden.
Nutrition
Serving size: 1 turnover (140g), Amount per serving: Calories 280, Total Fat – 12g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 60mg, Sodium – 200mg, Dietary Fiber – 1g, Total Carbohydrate – 38g, Sugars – 23g, Protein – 5g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium – 4%
