Cranberry–Apple Turnovers

  • Yield: Serves 16
  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
Cranberry–Apple Turnovers


  • 1 (12-oz.) bag fresh cranberries
  • 3/4 cup sugar, divided
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1 (17.3-oz.) pkg. puff pastry, thawed according to package directions (2 sheets)
  • 2 Granny Smith apples, cored, peeled, quartered and thinly sliced crosswise
  • 1 egg, beaten


  1. In a medium saucepan combine cranberries, 1/2 cup of the sugar, plus cloves, cinnamon and 1/2 cup water; cook 10 minutes or until cranberries burst and the mixture is slightly thickened. Remove from heat; let cool completely.
  2. Preheat oven to 350°F. For the turnovers, cut each pastry sheet into 4 equal squares. Cut each square diagonally in half to form 16 triangles.
  3. Place a few apple slices, overlapping, on one side of each triangle. Top apples with 1 to 2 tablespoons of the cranberry mixture. Sprinkle evenly with half the remaining sugar.
  4. Using a pastry brush, brush egg on the edges of each triangle. Fold the pastry over the filling; use a fork to crimp edges to seal. Brush the top of each turnover with egg, and sprinkle with remaining sugar. Place on a baking sheet. Bake 20 minutes or until golden brown. Serve warm.

Per serving: 171 calories, 8g fat, 2g saturated fat, 6mg cholesterol, 149mg sodium, 22g carbohydrate, 2g fiber, 2g protein

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