Strawberry Turnovers

Spring has arrived here and the weather has been beautiful. We are having a blast just being outside and enjoying it. With that said, there hasn't been alot of activity in the kitchen. I have had this craving for a strawberry fried pied, but seeing how that really isn't the healthiest thing, I opted for this strawberry turnover. These turned out tasty and low sugar, which helps with the blood sugar levels. This recipe could be adapted to any fruit or filling of your liking.


Strawberry Turnovers
From: Cooking Light Desserts

1 lb strawberries, lightly chopped
1 Tbsp vanilla sugar, or regular sugar

4 (14x9 inch) sheets frozen phyllo dough, thawed
Butter-flavored cooking spray

1/4 cup sifted powdered sugar
1/2 tsp water
1/8 tsp vanilla

Preheat oven to 400 degrees.

Combine the strawberries and sugar into a bowl, and mix until combined.
Place 1 phyllo sheet on a damp towel (cover remaining dough to keep from drying out). Lightly coat with cooking spray. Place second phyllo sheet over first sheet, lightly coat with cooking spray. Cut stacked sheets lenghtwise into 3 equal strips (each about 4 1/2 inches wide).
Working with 1 strip at a time (cover remaining strips), place 2 Tbsp strawberry mixture at base of strip. Fold the corner over strawberry mixture to form a triangle. Continue folding triangle back and forth to end of strip. Place triangle, seam side down, on a baking sheet coated with cooking spray. Repeat with remaining 1 phyllo sheets and strawberry mixture. Coat triangles with cooking spray.

Bake at 400 degrees for 12 minutes or until golden. Remove from pan, and cool 5 minutes on a wire rack.

Combine powdered sugar, water, and vanilla, stirring until smooth. Drizzle sugar mixture evenly over turnovers.