• Heat oven to 375 degrees F.

  • Coat large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add pears, sugar, cinnamon and salt; sauté until pears are tender, about 5 minutes.

  • Stir water-cornstarch mixture into skillet; cook until thickened, about 2 minutes. Gently stir in raspberries. Remove from heat (you should have about 2 cups filling).

  • Lay one sheet of phyllo on work surface with a long side facing you; keep remaining sheets covered with waxed paper to prevent drying out. Coat sheet with nonstick cooking spray; sprinkle with 1 teaspoon bread crumbs. Fold sheet into thirds lengthwise to make a strip 17 x 4 inches. Place 1/4 cup filling about 1 inch from one short end of strip. Fold one corner of phyllo diagonally over filling to opposite edge to form a triangle. Continue to fold triangle onto itself, flag-style, enclosing filling. Place triangle on ungreased baking sheet; coat top with cooking spray. Repeat with remaining phyllo and filling.

  • Bake in 375 degree F oven until golden, about 20 minutes.

  • In small bowl, stir together confectioners sugar and 1/2 teaspoon water until a good drizzling consistency; adding water if needed. Spoon into plastic food-storage bag; snip off corner; drizzle over turnovers. Makes 8 turnovers.


Country-style phyllo dough is slightly thicker than regular phyllo dough, making easier to work with. Available from The Fillo Factory, 800-OK-FILLO or

Nutrition Facts

158 calories; 2 g total fat; 0 g saturated fat; 0 mg cholesterol; 155 mg sodium. 35 g carbohydrates; 3 g fiber; 2 g protein;