Phyllo Cherry Turnovers

Ingredients Turnovers:

24 9x14” sheets of Phyllo

3/4 cup cherry pie filling

Non stick spray

Cherry filling:

1 lb frozen pitted cherries, or pound fresh pitted cherries

3/4 cup sugar

1/3 cup cornstarch

2 Tbsp lemon juice

Directions:
Cherry Filling: Place frozen cherries, sugar, cornstarch, and lemon juice in a heavy-bottomed medium sized pan. Heat on medium until cherries begin to release their liquid. Bring to a boil, stirring constantly. Reduce to a simmer and cook until cherry mixture has thickened.

Turnovers: Preheat oven to 400°F. Line large cookie sheet with parchment paper or silicone mat. Remove 24 sheets of Phyllo dough from box. Place dough on a sheet of wax paper or plastic wrap. Cover stack of Phyllo dough with plastic wrap and a damp cloth on top to prevent Phyllo sheets from drying out. Removing 1 sheet at a time, place 6 sheets on lined cookie tray, spraying cooking spray between each Phyllo sheet. After the 6th sheet of Phyllo dough, cut the stack into thirds crosswise so you have 3 long strips. In the right-hand corner of the first of the 3 strips, put one Tbsp of the cherry filling, leaving a small border. Fold Phyllo strip flag-style from right to left and place cherry triangle on cookie sheet. Repeat with remaining 2 strips. Uncover remaining sheets of Phyllo, and repeat the same process with the next six sheets, covering the rest of the sheets until ready to use. Repeat steps until all the sheets and pie filling are gone. Bake in 400°F oven for 10 minutes.