Level: Easy
Yield: 8 turnovers
Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 279 Total Fat 16 g Saturated Fat 9 g Carbohydrates 28 g Dietary Fiber 1 g Sugar 7 g Protein 5 g Cholesterol 61 mg Sodium 200 mg
Total: 1 hr 5 min
Active: 40 min

Embrace the fun of working with phyllo doughit's the perfect opportunity to let go of perfectionism and get creative in the kitchen! Opt for store-bought frozen phyllo; it's a smart choice that saves time, and no one will judge. This delicate dough forgives tears, sticks, and messy edges when you lavish each layer with melted butter. Watch it transform into stunning, flaky turnovers that look rustic and irresistible. Get ready for rave reviewsyou've got this!

1/2 cup well-drained ricotta cheese
1/4 cup confectioners sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of ground cloves
16 sheets phyllo, thawed (from a 1-pound box)
1/2 cup (1 stick) unsalted butter, melted
Granulated sugar for sprinkling
4 1/2 ounces sweet cherries, pitted and chopped (about 1/2 cup)
Honey for drizzling (optional)

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Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
In a small bowl, gently combine the ricotta, confectioners sugar, egg yolk, vanilla, cinnamon, and cloves.
Slice the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Keep them covered with a slightly damp towel as you prepare.
Place a strip on your work surface, long side toward you, and brush it fully with melted butter. Dust evenly with granulated sugar, then layer another strip on top.
Brush the new top with butter. Place 1 tablespoon of ricotta mixture and 1 tablespoon of chopped cherries in the center, about 1 inch from the left end. Carefully fold the top left corner down over the filling to align with the bottom edge, creating a triangle. Brush the top of this triangle with butter.
Next, lift the bottom left corner up to meet the top edge, wrapping the triangle once more.
Apply butter to the top. Keep folding the corners like you're folding a flag, brushing butter on every exposed surface, until the entire strip forms a large triangle. Move it to one of the prepared baking sheets. Continue this process with the rest of the phyllo, butter, sugar, and filling.
Dust the turnovers with granulated sugar. Use a sharp paring knife to make a small slit on the top of each, avoiding cutting all the way through. Bake until they puff up and turn deep golden brown, around 25 minutes. Allow them to cool briefly before serving. Add a drizzle of honey if desired.

These turnovers shine with dry ricotta. If yours is moist, strain it in cheesecloth over a bowl in the fridge for 1-2 hours before mixing for that perfect texture.

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