Key Lime Phyllo Turnovers

by Chef

Serves: 16 each



  • 1 box phyllo sheets
  • 1 stick unsalted butter, melted
  • 6 graham crackers, finely crumbled

Turnover Filling

  • 16 ounces softened cream cheese
  • 2/3 cup granulated sugar
  • 3 extra-large eggs
  • 4 tablespoons Key lime juice

Key Lime Sauce

  • 1 each 14-ounce can sweetened condensed milk
  • ½ cup Key lime juice
  • ¼ cup milk


Preheat oven to 375 degrees.

Turnover Filling

Place cream cheese and sugar into a medium-size mixing bowl. Blend with a heavy spoon until smooth. Stir in the eggs one by one and stir until completely mixed. Add lime juice and stir in.

Key Lime Sauce

Use a rubber spatula and empty the contents of the thick, sweet condensed milk into a small mixing bowl. Stir in the Key lime juice and milk.


Open phyllo box and remove phyllo sheets. Place them all flat onto a work surface and cover them completely with a towel. Melt butter in a small saucepan. Begin assembling by placing a single sheet of phyllo flat on the work surface next to phyllo stack. Using a wide pastry brush, lightly apply the melted butter. Next, evenly sprinkle one tablespoon of graham cracker crumbs over the top. Repeat two more times for a total of three layers. Cut the layered phyllo stack lengthwise into 3 strips about 3 inches by 12 inches. Brush the top of each stacked phyllo strip with the melted butter. Working the strips longwise on the work surface, begin at the bottom of a strip and place a 1-ounce dollop of filling on the very end. One at a time, fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end of each triangle with a little water or butter. Place filled triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling. Brush the outsides of the phyllo triangles with melted butter and sprinkle some more graham crumbs on top. Bake 8-10 minutes till golden brown and flaky. Let cool 5 minutes on wire rack. Serve with a dollop of Key lime sauce on top.