This turnover from Healthy vegan, happy body The cookbook tastes like sweet summer memories, but can be made year-round with frozen fruit. Or substitute a different kind of fruit—and a coordinating jam flavor—for the cherries for endless turnover possibilities.
do you want:
Nonstick cooking spray
1 cup pitted, chopped cherries (fresh or frozen)
¼ cup plus 2 tablespoons cherry jam
2½ teaspoons arrowroot powder
½ teaspoon vanilla extract
8 whole wheat phyllo dough sheets (9 x 13 inches each), thawed
2 tablespoons brown rice syrup
what do you do:
- Preheat oven to 350 degrees. Spray a small baking sheet with cooking spray and set aside.
- Stir cherries, jam, arrowroot and vanilla in a medium bowl. Set aside.
- Place two sheets of phyllo (one on top of the other) on a clean, dry surface. Fold in half lengthwise and shorten toward you to make a 4½ x 13-inch rectangle. Place 1⁄4 of the filling in the base of the phyllo rectangle. Working from one corner, fold the mixture over and over the bottom left edge of the phyllo to form a triangle. Repeat this motion from the opposite corner, continuing the triangle pattern. Continue folding into triangles until there is no more phyllo left.
- Place rolls on prepared baking sheet and spray with oil. Repeat the process to make the remaining turnover.
- Bake for 10 to 20 minutes or until golden brown. Remove from oven and drizzle with brown rice syrup just before serving. Refrigerate leftovers in an airtight container for up to 5 days.