Apple Cranberry Turnovers are delicious pockets of goodness, and they look like they came from a bakery case, but frozen puff pastry does most of the work. I cook the fruit down into a thick filling and cool it all the way before it touches the pastry, so the pastry stays cold and bakes up flaky. The tart cranberries keep these from getting too sweet, and the drizzle of icing really puts them over the top.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosures.
Why You’ll Love This Recipe
- The cranberries cut the sweetness. Tart cranberries against sweet apples and brown sugar keep the filling tasting like fruit rather than candy.
- Puff pastry does the lamination for you. You get the tall, flaky, bakery-style shell without building a single layer of dough yourself.
- A cooked, thickened filling stays put. The fruit is cooked down with a cornstarch slurry, so the juice thickens instead of running out the seams.
- Eight in one batch. Two sheets of frozen puff pastry turn into eight individual turnovers, so nobody’s splitting a slice.
- It’s a fall flavor you can make year-round. Fresh or frozen cranberries both work, so you’re not waiting on the holiday bag to show up in stores.
Ingredients You’ll Need
The printable card below has the full list with quantities.
- Apples: Two medium Honeycrisp or Granny Smith. Both hold their shape well through cooking instead of turning into mush. Peel, core, and dice them before they go in the skillet. If you want to branch out, this guide to the best apples for baking covers which varieties hold up in the oven.
- Cranberries: One cup, fresh or frozen. They’re the tart balance to the sweet apples, and they soften and burst as the filling cooks. If you’re using frozen, add them straight from the freezer with no thawing.
- Light brown sugar: Half a cup, packed. It sweetens the filling and brings a little molasses depth that white sugar doesn’t.
- Cornstarch and water: Whisked into a slurry, this thickens the fruit juices so the filling is less likely to leak during baking. Don’t leave it out.
- Cinnamon and nutmeg: A teaspoon of cinnamon and half a teaspoon of nutmeg give the filling its warm spice. The nutmeg is assertive at that amount, so measure it rather than eyeball it.
- Frozen puff pastry: One 17.3-ounce package holds two sheets, exactly enough for eight turnovers. Thaw it as the package directs and keep it refrigerated until you’re ready to use it.
- Egg: Whisked with a little water for the egg wash. It seals the edges shut and gives the tops their deep golden color.
- Coarse sanding sugar: Optional, for a crunchy, sparkly top. Skip it if you’re glazing and want a smoother finish.
How to Make Apple Cranberry Turnovers
There are 4 main steps to this recipe.
Cook the Filling
Cook the diced apples and cranberries with the brown sugar, cinnamon, nutmeg, lemon juice, and vanilla in a large skillet over medium heat for 6 to 8 minutes, stirring now and then, until the apples start to soften and the cranberries burst. Stir the cornstarch slurry into the fruit and cook one minute more, until the filling turns thick. Scrape it into a bowl and let it cool completely before you go any further.
Fill and Shape the Turnovers
Preheat the oven to 400°F (204°C), line a baking sheet with parchment paper, and beat the egg with 1 tablespoon of water to make the wash. Cut each thawed pastry sheet into four squares, for eight in all.
Spoon about two tablespoons of the cooled filling into the center of each square, keeping it off the edges. Brush the borders with egg wash, fold each square into a triangle, and press the edges shut with a fork. Cut two or three small slits in each top so steam has somewhere to escape.
Bake
Brush the tops with the remaining egg wash and add a sprinkle of coarse sugar if you’re using it. Bake at 400°F (204°C) for 20 to 24 minutes, until the turnovers are puffed and deep golden brown. Let them cool for about 10 minutes.
Glaze
Whisk the powdered sugar, milk, and vanilla into a smooth glaze, then drizzle it over the turnovers while they’re still warm.
Recipe Notes and Expert Tips
- Cool the filling all the way down. This step decides how the batch turns out. Warm filling softens the pastry before the turnover ever bakes, so you lose the rise and the flaky layers.
- Keep the pastry cold. If it turns soft and tacky while you work, slide it back into the fridge until it firms up. Cold dough meeting a hot oven is what gives you height and flaky layers.
- Don’t overfill. About two tablespoons per square is the ceiling. More than that squeezes out the sides and keeps the edges from sealing.
- Seal on a clean edge. A smear of filling on the border stops the crimp from holding, so keep the filling centered and wipe the edges if they get sticky.
- Cut the steam vents. Those slits let pressure out the top instead of forcing the seams open partway through baking.
- Glaze after a short rest. Give them about 10 minutes to cool, then drizzle while they’re warm, not hot.
Recipe Variations
- A handful of chopped pecans or walnuts folded into the filling adds crunch against the soft fruit.
- Grate a little orange zest into the fruit as it cooks; it plays up the cranberry and brightens the whole filling.
- For a less sweet finish, leave off the glaze and bake the turnovers with a sprinkle of coarse sugar on top instead.
How to Store Leftovers
Store cooled turnovers in an airtight container in the fridge for 3–4 days, refrigerating within 2 hours of baking, or 1 hour if the kitchen is above 90°F (32°C). Reheat in a 325°F (163°C) oven or air fryer for a few minutes to keep them crisp, or freeze unglazed for up to 2 months, then thaw, reheat, and glaze.
Serving Suggestions
These are best warm, soon after baking, while the pastry is still crisp. In the morning, one next to a cup of coffee or a mug of hot cider comes close to a coffee-shop pastry, and a plate of them holds up on a weekend brunch table. To push them toward dessert, add a scoop of vanilla ice cream while the pastry is still warm so it softens against the heat.
FAQs
Usually it’s one of three things: too much filling, filling left on the sealing edge, or filling that went in warm. Stay within the two-tablespoon limit and seal the borders firmly with egg wash and a fork.
Make sure the filling is fully cooled, and cut steam vents so the pressure escapes through the top instead of the seams. A little seepage on the pan is normal, so don’t read a few drips as a failure.
You can, but you’ll get a different pastry. Pie crust bakes up short and sturdy rather than puffing into airy layers, and it usually wants a different oven temperature and time, so it isn’t a one-for-one swap in this recipe. If flaky layers are the point for you, stay with the puff pastry.
The pastry is at its flakiest baked fresh, so I’d shape and bake the turnovers the day you want them rather than leaving assembled ones in the fridge for long.
Apple Cranberry Turnovers
Ingredients
Apple Cranberry Filling:
- 2 medium Honeycrisp or Granny Smith apples peeled, cored, and diced
- 1 cup cranberries fresh or frozen
- ½ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Turnovers:
- 1 package frozen puff pastry 17.3 ounces, thawed (2 sheets)
- 1 large egg
- 1 tablespoon water
- Coarse sanding sugar optional
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Cook the apples, cranberries, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla in a large skillet over medium heat for 6 to 8 minutes, stirring occasionally, until the apples begin to soften and the cranberries start to burst.2 medium Honeycrisp or Granny Smith apples, 1 cup cranberries, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 2 teaspoons lemon juice, 1 teaspoon vanilla extract
- Stir together the cornstarch and water, then add the mixture to the fruit. Cook for 1 more minute, stirring constantly, until the filling thickens. Transfer the filling to a bowl and let it cool completely.1 tablespoon cornstarch, 1 tablespoon water
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together the egg and 1 tablespoon of water to make an egg wash.1 large egg, 1 tablespoon water
- Unfold the puff pastry sheets and cut each sheet into four equal squares.1 package frozen puff pastry
- Spoon about 2 tablespoons of the cooled filling into the center of each pastry square.
- Brush the edges with the egg wash, fold the pastry diagonally into triangles, and press the edges together with a fork to seal.
- Cut two or three small slits in the top of each turnover to vent the steam.
- Brush the tops with the remaining egg wash and sprinkle with coarse sanding sugar, if using.Coarse sanding sugar
- Bake for 20 to 24 minutes, or until the turnovers are puffed and deep golden brown.
- Let cool for about 10 minutes.
- Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm turnovers.1 cup powdered sugar, 2 tablespoons milk or cream, 1 teaspoon vanilla extract
Video
Notes
Chef Jenn’s Tips:
- Fresh or frozen cranberries both work well. If using frozen, there’s no need to thaw them first.
- Let the filling cool completely before assembling the turnovers so the puff pastry stays cold and bakes up flaky.
- Keep the puff pastry refrigerated until you’re ready to use it for the best rise.
- Don’t overfill the turnovers or the filling may leak during baking.
- These turnovers are delicious warm and reheat well in a 325°F oven or air fryer for a few minutes to restore their crispness