Apple Cranberry Puff Pastry Turnovers, baked in flakey homemade puff pastry; fresh or frozen cranberries, chopped apples, & a pinch of spice.
Author: Portlandia Pie Lady
Ingredients
2sheetspuff pastry (gluten free or regular)Link for my homemade puff pastry is below.
12ozfresh or frozen cranberries
2applespeeled and chopped into 1/2-inch pieces
3/4cupgranulated sugar
1/4teaspoonground cloves
1/2teaspoonground cinnamon
1/3cupwater
Egg wash
1largeegg
2tablespoonscool water
Instructions
Apple Cranberry Compote
In a medium sauce pan combine cranberries, sugar, chopped apples cloves, cinnamon, and water.
Over medium to medium-high heat, cook and stir the mixture until the cranberries burst (about 9 to 10 minutes).
Remove from heat. The mixture should be slightly thickened and will thicken more as it cools. Let compote cool completely before using in turnovers.
Puff Pastry Turnover Assembly
Preheat oven to 425 F.
Roll each sheet of puff pastry to a 10.5 inch square. (Most store-bought puff pastry sheets come in 9.75 x 10.5 inches)
Cut each sheet into 9 squares.
In a small bowl beat the egg with 2 tablespoons cool water for sealing and egg wash, set aside.
Spoon 2 tablespoons (#30 cookie scoop = 1 ounce) onto each puff pastry square. Brush egg wash on two sides on a corner. Fold the top over to form a triangle, press to seal. Cut 3 small steam vents into each pastry.
Place pastries onto a parchment lined baking sheet and bake @ 425 F for 20 to 25 minutes.
Remove from oven and let cool 5 minutes on baking sheet before serving.