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–+ servings
Three fruit-filled pastry turnovers drizzled with white icing, one split open to show a berry filling.

Apple Cranberry Turnovers

Chef Jenn
Apple cranberry turnovers made with frozen puff pastry and a cooked apple-and-cranberry filling, folded into individual triangles and finished with a vanilla glaze. One batch makes eight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 8 servings
Calories 496 kcal

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

Nutrition

Serving: 1turnoverCalories: 496kcalCarbohydrates: 65gProtein: 6gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 24mgSodium: 168mgPotassium: 133mgFiber: 3gSugar: 34gVitamin A: 73IUVitamin C: 4mgCalcium: 32mgIron: 2mg
Keyword apple cranberry turnovers
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