Cherry Pinwheels

• 1 can (16 ounces) pitted dark sweet cherries
• 1 tablespoon sugar
• 2 tablespoons cornstarch
• 4 sheets phyllo dough (14 inches x 9 inches)
• 2 tablespoons butter, melted

1. Drain cherries, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. In a small saucepan, combine sugar and cornstarch; whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Set aside 16 cherries. Cut remaining cherries in half and add to sauce; set aside.
2. Place one sheet of phyllo dough on a work surface; cut into six 4-in. squares. Discard trimmings. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out.) On a
3. , layer phyllo squares, brushing with butter between each. Cut diagonally through dough from each corner 1-1/2 in. toward the center. Place a whole cherry between each cut; fold alternating points over cherries and toward the center. Brush with butter. Repeat with remaining phyllo sheets, cherries and butter.
4. Bake at 375u0b0 for 8-9 minutes or until golden brown. Serve over cherry sauce.

sweet cherries, sugar, cornstarch, phyllo, butter

Taken from www.tasteofhome.com/recipes/cherry-pinwheels/ (may not work)