1) Preheat oven to 425 degrees Fahrenheit.
2) Take phyllo dough out of the package and set aside. Unfold the phyllo box for folding ideas. In a saucepan on medium-high heat add fruit, vanilla, cinnamon and sugar and bring to a boil. Reduce head to medium and cook for about 7-8 minutes, until the fruit has just began to break down. Add cornstarch slurry and thicken. Once the fruit mixture is thick. Take off heat and add to a bowl. Refrigerate for 1 hour.
3) Remove phyllo from plastic and unroll until it lays flat on the counter. Even layers. Cut Phyllo in 4 strips. Note: to make the proper cut, you will notice as your unravel the phyllo from the package it opens like a book, cut the phyllo like you're cutting a page in two. Take a damp tea towel and lay over top of phyllo to prevent from cracking a drying out.
4) Remove fruit mixture and set beside your work station for close work.
5) Take one strip of phyllo and brush with melted earth balance spread, take another sheet and lay on top of first brushed sheet, brush with melted spread and top with another phyllo sheet. Do not brush the top layer. Take 1 1/2 tablespoon of fruit mixture and place in the center at the end. The Phyllo box comes with folding instructions, so fold however you like. Just make sure to carefully unfold the box. Repeat the phyllo steps until phyllo runs out. Place turnovers on a greased cookie sheet and brush with melted 'spread' and sprinkled with sugar.
6) I'm really finicky about cooking these so i make sure to check them every 5-6 minutes. They tend to ooze fruit filling sometimes, depending how tight you fold them. After they are done, cool on a wire rack for about 10 to 15 minutes. Serve with vegan friendly soy ice-cream.
Source of recipe: I wrote this recipe after craving something sweet. I searched my cupboards and fridge and came up with this!