Walnut + Cherry Turnovers
Source of Recipe
marlaH at rc
Walnut + Cherry Turnovers
2 cups walnuts, toasted and chopped
1 cup dried cherries, chopped.
5 cups spiced cherry syrup
2 Tablespoons honey
1 teaspoon lemon zest
5 teaspoons salt
20 sheets phyllo pastry dough
5 cups (1 stick) unsalted butter, melted .
5 cups powdered confectioners sugar
Make the filling:
Combine the walnuts, dried cherries, syrup, honey,
zest, and salt in a medium bowl and set aside.
Shape the pastries:
Heat oven to 375 degrees F.
Line a baking sheet with parchment paper and set aside.
Lay one piece of phyllo vertically on a clean surface
and brush phyllo with melted butter.
Sprinkle with about 1 teaspoon confectioners sugar.
Top with another phyllo sheet.
Brush with butter.
Sprinkle with another teaspoon sugar.
Place about 1/4 cup of cherry-walnut filling in the center
of the phyllo about 1 inch from the bottom edge.
Fold the right side of the phyllo toward the center, covering
about half of the filling.
Repeat with the left side, being sure that the phyllo dough
slightly overlaps.
Pick up the lower right corner and fold it upward to the left
to form a triangle.
Fold horizontally, bending the triangle up to the left edge.
Continue to fold in this manner until all of the dough is
wrapped around the filling in a triangular turnover shape.
Transfer the turnover to prepared baking sheet, brush with
melted butter, and set aside.
Repeat using remaining phyllo.
Bake until golden brown and crisp -- about 15 minutes.
Cool on a wire rack and store in an airtight container for up
to 2 days.
Calories 566, Total Fat 31g, Saturated Fat --
Cholesterol 31mg, Sodium 412mg, Total Carbohydrate 67g
Dietary Fiber 4g, Sugars -- Protein 9g
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