2 Granny Smith apples, peeled and thinly sliced crosswise
1 Egg, beaten
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 and let cool completely.
Preheat oven to 350F.
For the turnovers, cut each pastry sheet into 4 equal squares. Cut each square diagonally in half to form 16 triangles.
Place a few apple slices, overlapping, on one side of each triangle. Top apples with 1 – 2 tbsp of the cranberry mixture. Sprinkle evenly with half the remaining sugar.
Using a pastry brush, brush egg on the edges of each triangle. Fold the pastry over the filling and 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.