Mini Cherry Phyllo Pies - Springs Value section, the Gazette

Mini Cherry Phyllo Pie – Springs Value section, the Gazette

Ingredients

1lb sweet cherries (pitted)
1/4 cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
3/4 teaspoons almond extract
2 tablespoons cornstarch
1/4 cup water
FOR PHYLLO CRUSTS:
1/4 cup slivered almonds + 2 more tablespoons
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon sugar
8 sheets phyllo dough
3 tablespoons unsalted butter (melted)
8 Small scoops frozen yogurt
cooking spray

Note

Mini Cherry Phyllo Pies - dough and filling

Be sure not to over-bake the phyllo dough. Allow the dough to cool for 5 minters before removing the shells from the muffin pan. Fill the mini phyllo pie shells with the cherry filling equally to assure the most accurate nutritional information. See below.

Directions

Step 1	Pit the cherries of their stone (seeds). About 11 minutes. Set aside.
Step 2	In a medium saucepan over medium-high heat, combine the cherries, sugar , lemon zest and juice.
Step 3	Bring the mixture to a boil and simmer gently for 5 minutes.
Step 4	In a small bowl whisk together the cornstarch and water. Add the cornstarch mixture to the cherries in a stream, whisking constantly. Return the cherry and cornstarch mixture to a boil (cherry juice mixture will become thick) then remove from the heat. Let the filling cool to room temperature.
Step 5	While the filling cools, pulse the almonds in a food processor with the sugar and the cinnamon until finely chopped.
Step 6	Do not pulverized. Transfer to a bowl.
Step 7	Carefully unroll the phyllo dough.
Step 8	and fold the stack of phyllo dough sheets in half.
Step 9	Then fold it in half again.
Step 10	Trim off the edges (reserving the trimmings).
Step 11	There should be a stack of 32 squares at 4-1/2 inches across. Lay one phyllo square on the work surface, then use a pastry brush to lightly brush the square with melted butter.
Step 12	Then, sprinkle a teaspoon of the almond mixture on the top and place a second square over it. Brush the second square with more butter and sprinkle with another teaspoon of almond sugar.
Step 13	Set the third square on top of the second at a 45 degree angle, forming an 8-pointed star. Top with one last square, brushing it lightly with butter.
Step 14	Drape the stack of phyllo over one cup of an overturned muffin pan. Mist with phyllo stack with cooking spray. Repeat the layering process to form another 7 stacks, also setting them over the remaining muffing cups. Reserve a little of the almond mixture and butter (these are shown baked as I forgot to take the shot before putting them into the oven).
Step 15	Bake the phyllo shells and the scraps on the over's middle shelf util golden brown, about 6-8 minutes. Remove from the oven and let cool.
Step 16	Allow the shells to cool slightly.
Step 17	Spoon the cherry filling in the shells, then top with the crispy scraps and frozen yogurt, if desired.
Enjoy . . . at 190 Caloires!
Step 18	Nutritional information per serving: 90 calories, 70 calories fro fat (37% of total calories); 8 grams of fat (3 gram saturated: 0 grams trans fats); 10 mg cholesterol; 29 grams carbohydrate; 2 grams fiber; 13 grams protein; 95 mg sodium.