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Easy Apple Cranberry Turnovers

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Ingredients

1 (21 ounce) can apple pie filing
1/3 cup dried cranberries
1 (17 ounce) box frozen puff pastry dough, thawed
1 egg white
2 tablespoons granulated sugar
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon honey
pinch salt

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Easy Apple Cranberry Turnovers

  • Serves 8
  • Easy

About This Recipe

It’s easy to make your own turnovers for a fabulous breakfast or brunch. All you need is some frozen puff pastry, some canned pie filing, and a few other pantry staple ingredients.

This recipe is simple enough for kids to make. All you have to do is supervise them using the oven and handling the hot turnovers. And make sure they wash their hands after handling the puff pastry dough (uncooked flour is a food safety risk), and after handling the eggs.

You can use dried fruits other than cranberries in this easy recipe. Think about using currants, dark or golden raisins, or dried cherries. Other canned pie fillings would also be delicious. Use cherry pie filing, raisin pie filling, or any other variety you’d like.

The lemon juice in the icing is a secret ingredient. It cuts through the sweetness of the sugar and also makes the icing stay white.

The only thing I would warn about is to be careful eating these pastries when they are hot. Canned pie filing holds heat really well. Let the pastries cool for about 30 minutes before you try to take a bite. (They are great unfrosted too!)

Then enjoy every bite.

Steps

1
Done

Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.

2
Done

In a medium bowl, put the apple pie filing. Use a knife to break up the larger slices of apple. Then mix in the dried cranberries.

3
Done

Unroll the puff pastry and place each sheet on a lightly floured surface. Roll the pastry sheets into 12" squares. Then cut each square into quarters.

4
Done

Top each square with 1/4 cup of the apple pie filing. Then fold one corner of the puff pastry over the filling to the opposite corner to make a triangle.

5
Done

Seal the edges with your fingers, then use a fork to crimp the edges closed. Carefully put each triangle onto the prepared cookie sheet.

6
Done

In a small bowl, beat the egg white with the granulated sugar just until frothy. Brush this mixture over the pastries. Then cut a small slit in the center of each pastry to let the steam out.

7
Done

Bake the pastries for 20 to 25 minutes or until they are golden brown and puffed. Carefully remove each pastry from the cookie sheet and place on a wire rack.

8
Done

In a small bowl, combine the powdered sugar, lemon juice, honey, and salt, and mix well.

9
Done

When the pastries have cooled for about 30 minutes, drizzle the icing over each one. Serve or let stand until the icing sets. Store in an airtight container at room temperature up to 2 days. But they won't last that long!

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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