Directions

• Drain cherries, reserving juice. If necessary, add enough water to
• juice to measure 3/4 cup. In a small saucepan, combine sugar and
• cornstarch; whisk in juice until smooth. Bring to a boil; cook and
• stir for 2 minutes or until thickened. Remove from the heat. Set
• aside 16 cherries. Cut remaining cherries in half and add to sauce;
• set aside.
• Place one sheet of phyllo dough on a work surface; cut into six 4-in.
• squares. Discard trimmings. (Keep remaining phyllo covered with
• plastic wrap and a damp towel to prevent drying out.) On a baking
• sheet, layer phyllo squares, brushing with butter between each. Cut
• diagonally through dough from each corner 1-1/2 in. toward the
• center. Place a whole cherry between each cut; fold alternating
• points over cherries and toward the center. Brush with butter.
• Repeat with remaining phyllo sheets, cherries and butter.
• Bake at 375° for 8-9 minutes or until golden brown. Serve over
• cherry sauce. Yield: 4 servings.