Made with a light, fluffy pastry dough and shaped into little checkered squares
semisweet chocolate pieces
drained canned pitted tart cherries
Sugar Twin® Sucralose Granulated White Sweetener. Add additional 2 Tbsp.; divided
chopped and toasted walnuts
defrosted phyllo pastry
Butter-flavored cooking spray
Preheat oven to 350°. In a bowl, combine chocolate pieces, cherries, ½ cup SugarTwin® and walnuts. Put aside. Lay one phyllo sheet flat on work surface; spray lightly with cooking spray (butter flavor if possible). Place a second phyllo sheet over the buttered sheet; spray with cooking spray (butter flavor if possible). Repeat with a third phyllo sheet and a light coating of cooking spray. Cut the dough into four 4-inch wide strips. Place a large tablespoon of the chocolate-cherry filling 2-inches from the end of the strip. Diagonally fold the end of the pastry over the filling to make a 3-inch triangle. Continue folding in the manner of a flag. Place seam-side down on an ungreased baking sheet. Repeat filling and folding remaining 3 pastry strips. Sprinkle triangles with 2 tablespoons of SugarTwin®. Bake 10 minutes until golden brown. Serve warm.