No Sugar Added Cherry Turnovers Recipes

NO SUGAR ADDED CHERRY TURNOVERS

Steps:

• Preheat oven to 400 degrees.
• Lightly brush each phyllo sheet with melted butter and stack.
• Cut through all the sheets to form 6 (5") squares.
• Combine fruit spread and cherry liqueur (if using) in a bowl.
• Put 1 tablespoon fruit mixture into the center of each stack.
• Brush edges of phyllo with melted butter and fold edges over to form a triangle.
• Press edges together to seal and place on ungreased cookie sheet.
• Combine egg and water in a separate bowl and brush over turnovers before placing in oven.
• Bake for 10 minutes or until golden brown.
• Cool on wire rack.

LIGHT CHERRY TURNOVERS

Steps:

• Preheat oven to 350°F.
• Spray muffin pan with cooking spray.
• Separate biscuits and flatten each into a 4 inch circle. Place about 3 cherries in the center of each and bring edges up to form balls.
• Place each in the prepared mufin well, seam side down. Bake 8-10 minutes.
• Remove from pan and cool slightly. Sprinkle each with a pinch of powdered sugar.

CHERRY TURNOVERS

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Meanwhile, in a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch until blended. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cinnamon. Cool. , Divide dough into eight portions. On a lightly floured surface, roll out each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork., Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers. Serve warm.