MINI-TURNOVERS                         Servings: 3 dozen

3   oz.       softened cream cheese    1/3 c.    preserves
1             egg yolk, beaten         12        sheets phyllo
1/2 c.        unsalted butter, melted

    Combine cream cheese, preserves, and egg yolk, and set aside.  Brush one
sheet phyllo with butter, top with another sheet, brush again.  Cut into 6
lengthwise strips.  Place a scant teaspoon of filling at one end of the strip.
Fold end over forming a triangle.  Continue folding, flag-style, to the end
of the strip.  Brush again with butter.  Place on baking sheet.  Repeat with
remaining ingredients.  Bake at 375F for 15 minutes until lightly golden.

HOMEMADE PHYLLO                        SERVINGS: 24 sheets

3 1/2 c.      flour
1   tsp.      salt
1   c.        warm water

	Combine, and mix well.  With oily hands, knead 10 minutes.  Divide into
2 balls.  Cover with a damp towel and let rest 1 hour until no longer elastic.
Cover 3 foot square work surface with clean towel or sheet.  Dust lightly with
flour.  Roll out one ball to a 15 inch square.  Cover with dry towel and let
rest 15 to 20 minutes until no longer elastic.  Carefully work the back of your
hands and forearms under the square, gently stretching the dough until paper-
thin, and 3 feet square.  Dust dough lightly with cornstarch.  Cut into twelve
12 X 9 inch rectangles.  Stack, wrap with plastic-wrap.  Repeat with second
ball.  Refrigerate up to 4 days, or freeze.

Source: Lois Dowling