Ingredients

8 frozen phyllo dough sheets, thawed
1/4 C. butter, or margarine, melted
6 Tbsp. black cherry fruit spread, no sugar added
1-1/2 Tbsp. cherry liqueur (optional)
1 egg
1 tsp. cold water

Cooking Instructions

Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six 5-inch squares. Combine fruit spread and cherry liqueur, if desired. Place 1 Tbls. fruit spread mixture in center of each pile of eight phyllo squares. Brush edges of phyllo with butter. Fold edges over to form a triangle. Gently press edges together to seal. Place on ungreased cookie sheet. Beat together egg and water, and brush over phyllo triangles. Bake 10 minutes, or until golden brown. Cool on wire rack. Serve warm or at room temperature.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)