There is no need to make a trip to the bakery on a weekend morning to get a sweet and scrumptious breakfast pastry. You can make your own flaky, warm, and simply scrumptious turnovers at home in no time. Plus – this version is much, much healthier, and lighter then any bakery fare – but it still has all of that warm, fragrant bakery goodness!

1 (8 ounce) package fat free (or reduced fat cream cheese), at room temperature

1 cup low-fat (or fat free) cottage cheese

1/4 cup sugar

1 teaspoon vanilla

1 can (about 16.5 ounces) dark sweet pitted cherries, rinsed and drained

8 sheets frozen phyllo dough, thawed

1 cup whole wheat bread crumbs

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees and spray a baking sheet with nonstick cooking spray; set aside.

Combine the cream cheese, cottage cheese, sugar and vanilla in medium bowl. Beat with an electric mixer at medium speed until well blended, then gently fold in the cherries.

Spray 1 phyllo dough sheet at a time with cooking spray; fold the sheet lengthwise in half to form a rectangle. Sprinkle the rectangle with 2 tablespoons of the bread bread crumbs, and drop 1/3-cupful of the cherry-cheese mixture onto the upper left corner of the sheet. Fold the right corner over the mixture to form a large triangle. Continue folding the turnover (like you would a flag) ending as a “layered triangle”. Repeat above steps with the remaining phyllo sheets and filling ingredients.

Place the turnovers on the prepared baking sheet and sprinkle tops of the turnovers lightly with cinnamon. Bake for 12 to 15 minutes (or until turnovers are lightly crisp and golden brown).

Makes 8 turnovers. Per turnover: 158 Calories, 3 g total fat, less than 1.5 g saturated fat, 0 g trans fat,24 g carbohydrates, 3 g fiber, 4 g added sugar, 8 g protein, 214 mg sodium, 11 mg cholesterol

  1. I wish I didn’t just go grocery shopping yesterday or I would have picked up the ingredients to make these. Could you perhaps add a few suggestions on how to make other fillings like… apple? 🙂

  2. Art Blakely says:

    Crescent rolls produce bread, not pastry dough. Using crescent rolls is a sure way to end up in failure.

    I tried it and found out the hard way.

  3. I make something similar with apple, but I cheat and use the Pillsbury Crescent Rolls.

    I core and peel an apple, then dice it. I mix it with one indiviudal serving (kid snack size) of the natural applesauce, about 2 tsp ground cinnamon, and a packet of Splenda. Fill the roll and bake as directed.

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