Cherry Phyllo Turnovers
Time: 1 hour 10 minutes, plus 1 hour cooling time
Storage notes: The turnovers can be stored in an airtight container at room temperature for up to 2 days, then reheated in a 300-degree oven for about 15 minutes, or until warm and recrisped.
2 cups (300 grams) pitted sweet cherries, halved, fresh or frozen, thawed 3 tablespoons honey 1½ teaspoons fresh lemon juice
1⁄8 teaspoon ground
cardamom or cinnamon 2 tablespoons cornstarch dissolved in 1 tablespoon cold water
8 (13-by-18-inch) sheets phyllo
dough, thawed if frozen
1⁄3 cup (80 milliliters) olive oil
3 tablespoons demerara sugar
or raw coarse sugar
Instructions: In a medium saucepan over medium heat, combine the cherries, honey, lemon juice and cardamom, cover and cook, stirring frequently, until the cherries release their juices and come to a simmer. Remove the lid, stir in the cornstarch slurry and cook, stirring, until the juices thicken, about 1 minute. Remove from the heat, transfer to a lidded container and refrigerate until completely cool, about 1 hour.
When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees.
Place the stack of phyllo on a clean surface and keep it covered with a clean, damp kitchen towel or paper towels so it doesn’t dry out. Lay one sheet of phyllo on a large cutting board, wider side facing you, and use a pastry brush to dab/gently brush it with the olive oil, then sprinkle with about 1 teaspoon of the sugar. Top with a second sheet of phyllo, brushing it with oil and sprinkling with sugar, then repeat this process with 2 more sheets of phyllo, so you wind up with a stack of 4 layers. (Don't worry if the phyllo sheets don’t line up perfectly; just try to get them close enough. If the sheets tear slightly, that’s OK, just proceed.)
Working from top to bottom, cut the layered phyllo into 4 strips. Put a small mound (about 2 heaping tablespoons) of the cherry mixture about 1 inch from the bottom of one strip and fold the phyllo over the mixture into a triangleshaped pocket. Continue to fold the strip up to maintain the triangle shape, much as you would fold a flag, forming a triangular turnover. Repeat with the other three strips.
Repeat the process again with the remaining four sheets of phyllo, oil, sugar and filling so that you wind up with 8 turnovers. Place the turnovers on a large, rimmed baking sheet and brush the top of each with the oil and sprinkle with the remaining 1 teaspoon sugar.
Bake for 20 to 25 minutes, or until nicely browned and crisp. Let cool slightly, about 20 minutes, then serve warm.
Makes 8 turnovers
Nutrition per serving (1 turnover): calories: 209; total fat: 10 g; saturated fat: 2 g; cholesterol: 0 mg; sodium: 93 mg; carbohydrates: 29 g; dietary fiber: 1 g; sugar: 16 g; protein: 2 g From cookbook author and registered nutritionist Ellie Krieger