Cherry Phyllo Turnovers

Step 1

1 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

Step 2

2 Remove the lid, stir in the cornstarch slurry and cook, stirring, until the juices thicken, about 1 minute

Step 3

3 Remove from the heat, transfer to a lidded container and refrigerate until completely cool, about 1 hour

Step 4

4 When ready to bake, position a rack in the middle of the oven and preheat to 375 degrees

Step 5

5 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

Step 6

6 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

Step 7

7 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

Step 8

8 (Don’t worry if the phyllo sheets don’t line up perfectly; just try to get them close enough

Step 9

9 If the sheets tear slightly, that’s okay, just proceed

Step 10

10 )

Step 11

11 Working from top to bottom, cut the layered phyllo into 4 strips

Step 12

12 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 triangle-shaped pocket

Step 13

13 Continue to fold the strip up to maintain the triangle shape, much as you would fold a flag, forming a triangular turnover

Step 14

14 Repeat with the other three strips

Step 15

15 Repeat the process again with the remaining four sheets of phyllo, oil, sugar and filling so that you wind up with 8 turnovers

Step 16

16 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

Step 17

17 Bake for 20 to 25 minutes, or until nicely browned and crisp

Step 18

18 Let cool slightly, about 20 minutes, then serve warm