12 servings
Ingredients
- 1/2 box phyllo dough, defrosted
- 12 tablespoons butter, melted
- 1 cup wild blueberries, fresh or frozen
- 4 oz cream cheese
- 3 tablespoons sugar, separated
Directions
Preheat oven to 375 degrees.
In a small bowl, beat together the cream cheese and sugar. Stir in the blueberries.
Unwrap and unroll the phyllo dough. Keep covered with a lightly damp towel or plastic wrap while working as it will dry out quickly.
Phyllo dough is very delicate. Handle gently to prevent ripping.
Lay out one piece of phyllo dough and brush all over with butter. Cover with another piece and brush until entirely covered with butter. Continue with two more pieces of phyllo until you have 4 total. Using a pizza cutter, cut the phyllo dough in half the long way, creating two long rectangles.
Place a tablespoon of filling at the end of the dough in the center, leaving space all around. Fold over at 45 degree angle creating a triangle. Then take the dough and fold again at a 45 degree angle, further enclosing the filling. Continue folding making sure the dough remains a triangle, until you get to the end of the rectangle of dough. It is important that the filling is completely enclosed so it doesn’t leak out during cooking. Continue with second triangle. Place finished turnovers onto the ungreased cookie sheet.
Continue with remaining phyllo dough.
Brush tops of turnovers one more time with butter. Sprinkle turnovers with remaining tablespoon of sugar.
Bake 15-18 minutes or until the turnovers are golden brown.
Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated at 300 degrees for 10 minutes to re-crisp the phyllo dough.
Note: Most brands of phyllo, such as Athens comes with two sealed packages inside the box. This recipe uses one of those packages.
Recipe originally found on The Well Floured Kitchen.
Nicole Flips for Food 