Bestilla Phyllo Turnovers

Directions

1. 1
   Melt 2 tablespoons butter in a large skillet over medium heat.
2. 2
   Add the onion and saute until soft and translucent, about 10 minutes.
3. 3
   Add the chicken and sprinkle with the ginger, turmeric, 1 teaspoon of the cinnamon, and salt and pepper to taste.
4. 4
   Stir in the parsley and almonds.
5. 5
   Beat the chicken broth and eggs until well blended and pour into a small saucepan.
6. 6
   Cook, stirring constantly, until the consistency resembles soft scrambled eggs.
7. 7
   Stir into the chicken mixture to bind.
8. 8
   This is the bestilla mixture.
9. 9
   Preheat oven to 350F.
10. 10
    Cut the sheets of phyllo dough crosswise into fifths.
11. 11
    Lay 1 strip down and brush the top with melted butter.
12. 12
    Cover the remaining dough with a slightly dampened kitchen towel to keep it from drying out.
13. 13
    Combine the granulated sugar and remaining 3 teaspoons cinnamon and sprinkle a little evenly over the buttered strip.
14. 14
    Top with another phyllo strip and brush it with butter.
15. 15
    Place a heaping teaspoon of the bestilla mixture in the center of the strip about 1/2 inch from the base.
16. 16
    Fold a comer across the filling and continue to fold, as if you were folding a flag, until the strip is all folded into a neat triangle.
17. 17
    Brush both sides with melted butter and place on a baking sheet.
18. 18
    Repeat with the remaining phyllo, cinnamon sugar, and bestilla mixture (see Note, below).
19. 19
    Bake until golden, about 30 minutes.
20. 20
    Remove from the oven and let cool 5 minutes.
21. 21
    Arrange on serving platters and dust the tops with sifted confectioners sugar.
22. 22
    Serve immediately.