Apple Cranberry Turnovers, baked in flakey homemade puff pastry (and gluten free to boot), you just made me happy. My first fruit love is apple; my second is anything baked with apples.
I was also doing a freezer check and found a bag of frozen cranberries! Yahoo! I usually put a few extra in freezer around holiday time and I am so glad I did.
The apple cranberry filling is really a compote. The filling is made on the stovetop and only takes a few short minutes to create ready for any baking adventure. Plus, as cranberries are full of pectin, no thickener is needed at all. As Michael Scott (The Office) would say; win-win-win.
Puff Pastry Tips
- Keep the dough cold until ready to use. The layers of butter need to stay cold while you’re working with it to keep the flakiness.
- Temperature matters. Puff pastry needs to be baked at 425 F, at least. If you have an oven the runs cold, bump it up 25 degrees.
I used my own Homemade Gluten Free Puff Pastry, but the store bought puff pastry is just as divine. Regardless, roll out the puff pastry to a 10-1/2 inch square. Cut this into 9 squares, each 3-1/2 inches each.
As shown below, I flip over each square so the “nice” side is down and will be the outer baked side.
Once you have the puff pastry squares ready, spoon 2 tablespoons (#30 cookie scoop, 1 ounce) of filling into each square. Paint the sides of one corner with egg wash, fold over and press to seal (see below). With a sharp knife, cut 3 vent holes into each pastry.
Use an additional egg wash on top and bake at 425 F for 20-25 minutes. Temperature Matters Pie Peeps! Puff pastry needs a higher temperature for the buttery flakey layers to puff up. Check out my Spanakopita Puff Pastry bites too, if you’re in the mood for savory.
Look at these beautifully delicious Apple Cranberry Puff Pastries!
The crust is flakey, buttery, tender & crisp, filled with luscious fresh fruit. A perfect dessert for any occasion, but you don’t need to wait for one.
Apple Cranberry Puff Pastry Turnovers
Ingredients
- 2 sheets puff pastry (gluten free or regular) Link for my homemade puff pastry is below.
- 12 oz fresh or frozen cranberries
- 2 apples peeled and chopped into 1/2-inch pieces
- 3/4 cup granulated sugar
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/3 cup water
Egg wash
- 1 large egg
- 2 tablespoons cool 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.
