Rating: 3 stars
3 Ratings
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  • 5 star values: 1

Layers of phyllo are brushed with a mixture of melted butter and oil, then they're sprinkled with graham cracker crumbs and brown sugar. The crumbs help keep the phyllo, which envelopes the moist filling, dry and crisp.

Maureen Callahan
Recipe by Cooking Light May 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
16 turnovers (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed, stirring occasionally. Stir in almonds and vanilla. Cool completely.

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  • Preheat oven to 375º.

  • Combine the butter and oil. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying). Lightly brush phyllo sheet with 1 tablespoon butter mixture. Sprinkle with 1 tablespoon crumbs and 1 1/2 teaspoons brown sugar. Repeat layers once. Top with 1 phyllo sheet. Gently press layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Cut each strip in half crosswise. Spoon 2 tablespoons of cherry mixture onto 1 short end of each rectangle, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of rectangle. Tuck edges under triangle. Place triangles, seam side down, on a large baking sheet coated with cooking spray; lightly coat triangles with cooking spray. Repeat procedure with remaining phyllo, butter mixture, crumbs, brown sugar, cherry mixture, and cooking spray.

  • Bake at 375º for 15 minutes or until golden brown. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts

155 calories; calories from fat 25%; fat 4.3g; saturated fat 1.2g; mono fat 2.1g; poly fat 0.8g; protein 1.9g; carbohydrates 27g; fiber 1.9g; cholesterol 3.8mg; iron 0.8mg; sodium 62mg; calcium 21mg.
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