Traditionally, turnover pastries are made with a puff pastry or flaky croissant-like base. I decided to “turnover” the rules a bit on this sweet treat, and use a super duper flaky phyllo dough as the crisp, decadent base. Filo (or phyllo) (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastriessuch as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering…