Five-Step Buttery Vegan Cherry Turnovers
These turnovers from the Healthy Vegan, Happy Body cookbook taste like sweet summer memories, but can be made year around with frozen fruit. Or substitute a different type of fruit—and coordinating jam flavor—for the cherries for endless turnover possibilities.
What you need:
Non-stick 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 you do:
- Preheat oven to 350 degrees. Spray a small baking sheet with cooking spray and set aside.
- In a medium bowl, stir cherries, jam, arrowroot, and vanilla. Set aside.
- Lay two sheets of phyllo (one on top of other) on a clean, dry surface. Fold in half lengthwise to form a 4½ x 13-inch rectangle with short side facing you. Place 1⁄4 of filling at base of phyllo rectangle. Working from a corner, fold bottom left edge of phyllo up and over mixture to form a triangle. Repeat this motion from opposite corner, continuing triangle pattern. Keep folding into triangles until no more phyllo is left.
- Place turnover on prepared baking sheet and spray with oil. Repeat process to make remaining turnovers.
- Bake 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.
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