full-fat cream cheese, at room temperature
large egg yolk
finely diced red plum
sheets phyllo, thawed
(1 stick) unsalted butter, melted
Granulated sugar, for sprinkling
In This Recipe
Preheat the oven to 375°F. Line two rimmed baking sheets with parchment paper. In a small bowl, fold together the cream cheese, confectioners’ sugar, egg yolk, and cinnamon.
Cut the 8 phyllo sheets lengthwise into 4 1/2 inch-wide strips; you should come up with 16 total (discard any trimmings, or use them for something like a ruffled milk pie or phyllo crisps). Cover the sheets with a barely damp towel while you work.
Set one strip onto a work surface, with the long side facing you, and brush the entire strip with butter. Sprinkle evenly with granulated sugar then top with another strip. Brush the top with butter. Scoop about 1 tablespoon of the cream cheese filling about 1 inch from the left-side end. Top with 2 tablespoons of plum. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
Now wrap the triangle again by gently grabbing the bottom left corner and lifting it up to meet the top edge. Brush the top with butter. Continue to fold the corners, buttering every dry surface, until the sheet is completely folded into one large triangle. Work quickly so that the filling doesn’t spill out. Transfer to one of the prepared sheets. Repeat with the remaining phyllo and filling.
Sprinkle the turnovers with sugar (don't worry about buttering them—they'll brown too quickly in the oven and then burn by the time the pastry is cooked through). With a sharp paring knife, cut 3/4-inch X shapes in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 35 minutes. Don’t worry if some of the pies leak a bit. It always happens to a few and they always taste nice regardless. Let cool for a few minutes before serving.