Mini Cherry Phyllo Pie ā€“ 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.
Cherry Phyllo Pies Mini
Step 2
In a medium saucepan over medium-high heat, combine the cherries, sugar , lemon zest and juice.
Cherry Phyllo Pie
Step 3
Bring the mixture to a boil and simmer gently for 5 minutes.
Cherry Phyllo Pie Mini
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.
Cherry Phyllo Pie Mini
Step 5
While the filling cools, pulse the almonds in a food processor with the sugar and the cinnamon until finely chopped.
Cherry Phyllo Pie Mini
Step 6
Do not pulverized. Transfer to a bowl.
Cherry Phyllo Pie nuts
Step 7
Carefully unroll the phyllo dough.
Cherry Phyllo Pie mini
Step 8
and fold the stack of phyllo dough sheets in half.
Cherry Phyllo Pie Mini
Step 9
Then fold it in half again.
Cherry Phyllo Pie
Step 10
Trim off the edges (reserving the trimmings).
Cherry Phyllo Pie 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.
Cherry Phyllo pie dough2ndlayer
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.
Cherry Phyllo Pie Second Layer dough
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.
Cherry Phyllo Pie Doughlayer
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).
Cherry Phyllo Pie cooked dough crusts
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.
Cherry Phyllo Pie Crust Cups
Step 17
Spoon the cherry filling in the shells, then top with the crispy scraps and frozen yogurt, if desired.
Cherry Phyllo Pie Minis
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.

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