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Easy Apple Cranberry Turnovers

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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

Easy Apple Cranberry Turnovers

Make your own warm turnovers for breakfast with puff pastry and two kinds of luscious fruit.

  • 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. Easy Apple Cranberry Turnovers is the fabulous result.

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.

Why this recipe for Easy Apple Cranberry Turnovers works:

  • Puff pastry is, in all honesty, a miracle product. It is flaky and delicious every time.
  • Be sure to thaw the puff pastry according to the package directions. If you thaw it incorrectly or if it gets too warm, the butter in between the layers of dough will get too soft and the pastry will not puff in the oven.
  • I like to remove some of the thickened liquid around the fruit when using canned pie filling because then each bite is more fruit and less sugar and cornstarch.
  • The lemon juice in the frosting helps cut its sweetness and adds a nice tang to these sweet pastries.
  • And you can make them in the air fryer!

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


In a medium bowl, put the apple pie filing. Spoon out some of the thickened liquid around the apples and discard. Use a knife to break up the larger slices of apple. Then mix in the dried cranberries.


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.


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.


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


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.


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.


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


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!


Air fryer instructions

Preheat the air fryer to 350°F. Assemble the pastries as directed. Make the frosting.


Put the turnovers into the air fryer in a single layer; you may only be able to cook one at a time, or perhaps four, depending on your air fryer capacity. Brush the turnovers with about 1/4 teaspoon of vegetable oil each. Air fry for 15 to 20 minutes or until the pastries are golden brown.


Continue with the recipe.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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