Step 1

Preheat oven to 350 ℉. Line two cookie sheets with parchment paper and set aside. Melt one stick of butter (8 T.).

Step 2

On a cutting board, place three sheets of thawed phyllo dough.

Step 3

Brush with melted butter. Cut the sheet in half longways, creating two long rectangles.

Step 4

Place a small amount of pie filling (2 T. or so) about one inch in from a corner. Fold the dough over the filling, creating a small triangle. Press down gently to seal the seam.

Step 5

Continue to fold the dough over in small triangles, brushing with butter to act as "glue," until all the dough is folded into a small triangle packet. Brush top of dough with melted butter.

Step 6

Repeat with remaining dough.

Step 7

Bake in a preheated oven for 15-17 minutes, or until the turnovers are golden brown. Remove from oven and cool slightly.

Step 8

To make icing: Melt remaining 4 Tablespoons of butter. Whisk in extracts. Add powdered sugar by 1/4 cup amounts until icing reaches drizzling consistency. Drizzle over turnovers.

Step 9

Serve.

Step 10

Store any leftovers in a tightly covered container and use within three days. (I doubt they last that long!)