Recipe(tried): For turnovers using phyllo dough, the method I used is called flag style

Geraldine, I am going to describe this, but it sounds (looks) way more complicated than it actually is to do...

I make spanakopeta (spinach and feta pastries) using this method very regularly...they are excellent to take to work for lunch, and much more healthy than the ones in the frozen section of the grocery store.

For a savoury pastry, I use a mixture of 1/2 olive oil and 1/2 melted butter. For sweet (as in your turnover recipe), I would use canola oil in place of the olive. Alternatively, you could use a butter flavoured spray oil. To me, they taste like they came from a can...I prefer to brush on my oil/butter mixture. And it goes where you put it, unlike the spray (or maybe it's just me...you choose!)

Take one sheet of phyllo, fold in half. Spray/brush on butter mixture on the bottom half, closest to you. Fold the top half toward you, over the bottom part you have just greased up.

Now you have 4 layers of phyllo, in a rectangular shape in front of you. Place a heaping tablespoon or more of filling near the bottom right hand side, and fold over the top right hand corner to cover it, making a triangular shape, and line up with the bottom edge of the pastry. Now, keep folding that triangular shape to the left...when you are done you will have your little pastry, with the filling encased.

I hope you know what I mean...it's hard to describe, but not hard to do! You will "get it" as you go along...good luck!

I live in Maple Ridge, but have fond memories of the couple of years I spent in New West when I first came out west...we still go back there to shop at Galloway's, isn't that the best place?

Cheers! Hope this helps,

Carolyn!