Name: Apple-Cranberry Turnovers with Whipped Cream
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 4 cups (440 g) Cortland apples, peeled and diced (about 3 apples); 1 cup (105 g) frozen cranberries; 1/2 cup (105 g) sugar, plus more for sprinkling; 1/2 cup (125 ml) water; 2 sheets (200 g each) store-bought puff pastry, thawed, cold; 1 egg, beaten; 1 1/2 cups (375 ml) 35% whipping cream; 3 tbsp sugar; 1 tsp (5 ml) vanilla

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

On a floured work surface, roll out the puff pastry to form two 10-inch (25 cm) squares, each about 1/8 inch (3 mm) thick (see note). Cut each square into four smaller squares.

Place about 3 tbsp (45 ml) of the apple-cranberry filling at the centre of each square. Using a pastry brush, cover two edges of each square with the beaten egg. Fold the dough over the filling to form into a triangle. Press around the filling with your fingertips to seal the dough.

Arrange the turnovers spread out on the baking sheet. Brush the tops with the beaten egg. Sprinkle with sugar. Using kitchen scissors, make a small incision in the dough at the centre of each turnover to allow the steam to escape while baking.

Bake for 25 to 30 minutes until nicely browned. Let cool completely, about 2 hours.

Apple-Cranberry Turnovers with Whipped Cream

Categories

Ingredients

Apple-Cranberry Filling

Turnovers

Whipped Cream

Preparation

Apple-Cranberry Filling

Turnovers

Whipped Cream

Note from Ricardo

Personal Note