Makes 8 turnovers.


  • For Poppyseed Filling

  • ¾ cup poppyseeds

  • 4 Tbsp sugar

  • 1/3 cup 2 % milk

  • 1 Tbsp unsalted butter

  • ½ tsp vanilla extract

  • For Turnovers

  • 2 ½ cups fresh or frozen cranberries

  • ½ cup sugar

  • ¼ cup honey

  • 1 tsp vanilla extract

  • ½ tsp ground cinnamon

  • 8 sheets phyllo pastry

  • ¼ cup unsalted butter, melted

  • poppyseeds for sprinkling


  • 1.

    For poppyseed filling, grind poppyseeds and sugar in a food processor. Remove and scrape into a small saucepot. Stir in milk and simmer, stirring often, until milk is absorbed. Stir in butter and vanilla and set aside to cool.

  • 2.

    Preheat oven to 375 °F. Toss cranberries with sugar, honey, vanilla and cinnamon. Spread out one sheet of phyllo pastry and brush lightly with butter. Lay another sheet of phyllo on top and brush with butter. Continue layering and brushing 3 more phyllo sheets. Cut phyllo into 4 strips. Spoon a little cooled poppyseed filling at the end of each strip and spoon cranberries over. Fold a triangle over fruit filling and continue folding the pastry into a triangle, sealing in the fruit. Repeat with remaining 4 sheets of phyllo. Place turnovers, seam-side down on a parchment-lined baking sheet. Brush tops with butter and sprinkle with poppyseeds. Bake for 18 to 20 minutes, until pastry is a rich golden brown. Serve turnovers warm or at room temperature.

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