2 C. pitted, halved Northwest fresh sweet cherries

1/4 C. sugar

1/2 T. cornstarch

1 T. lemon juice

1 tsp. grated lemon peel

1/2 tsp. ground cinnamon

24 sheets phyllo dough

2 T. butter, melted

6 T. whipped cream cheese

1 T. milk

3 Northwest fresh sweet cherries halved

 

Combine cherries, sugar, cornstarch, lemon juice, lemon peel and cinnamon; mix well. Cut sheets of phyllo dough into 8-inch square pieces. (Save remaining pieces of phyllo for another use.) Keep phyllo covered with waxed paper and slightly damp dish towel. Working with 4 cut squares of phyllo at a time, brush each sheet with melted butter and stack with the corner of each on the straight edge of the previous square. Place 1 T. cream cheese in the center of each stack of phyllo. Top with 1/3 C. cherry mixture. Brush outer edge of phyllo dough with milk. Gather edges and form a bundle. Squeeze phyllo toward center to close bundle. Place half a cherry in center of top. Place bundle on lightly oiled baking sheet. Repeat with remaining ingredients. Bake at 375°F 20 minutes or until browned and crisp. Makes 6 servings.