Recipe by Executive Chef Eric Aber Homegrown Café, Newark, Delaware
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 1/2 cup rhubarb, 1/4″ dice
- 16 medium strawberries, thinly sliced
- 1/4 cup maple sugar
- 1 tablespoon arrowroot or cornstarch
- 1 teaspoon ground cinnamon
- 8 ounces low fat vanilla frozen yogurt
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
Spray a small sauté pan with cooking spray. Add rhubarb and cook over low heat, sweating the rhubarb until it just softens, about 5-7 minutes. In a small bowl, add the strawberries and coat with arrowroot/cornstarch and maple sugar. Add the berries to the pan with the rhubarb and heat for an additional 2-5 minutes while stirring gently. Set aside to cool.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface and spray lightly with cooking spray. Lay another sheet on top and lightly spray with cooking spray. Continue layering process with six more sheets of phyllo. Trim the phyllo stack to form a 7”x 14” rectangle. Cut this large rectangle in half into 7” x 7” squares. Repeat procedure with the remaining 8 phyllo sheets to create two more squares.
Place 1/4 of the strawberry rhubarb mixture in the center of each phyllo square. Spray lightly with cooking spray. Fold each in half to form a large triangle and press the edges to seal. Place turnovers 1″ apart on an ungreased baking sheet. Spray the tops of the turnovers with cooking spray. Dust with cinnamon.
Bake turnovers 8-12 minutes or until lightly browned and crisp.
Top each turnover with a small scoop of frozen yogurt. Serve immediately.
Turnovers can also be dusted with turbinado sugar, cinnamon sugar or another sweet garnish.