Cherry Pinwheels

1. 1

   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.

2. 2

   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

3. 3

   , 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.

4. 4

   Bake at 375u00b0 for 8-9 minutes or until golden brown. Serve over cherry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.