Cranberry Turnovers

Name: Cranberry Turnovers
Prep time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 8 oz. cream cheese, softened; 2 egg yolks; 2 c. confectioners’ sugar; 1 (17.3 ounce) package Puff Pastry, thawed; 3/4 c. leftover cranberry sauce

By Cheryl SlocumPublished: Nov 1, 2011

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Kana Okada

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

50 mins

Cal/Serv:

521

Use leftover cranberry sauce to create these special breakfast pastries.

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Ingredients

8 oz. cream cheese, softened
2 egg yolks
2 cups confectioners’ sugar
1 (17.3 ounce) package Puff Pastry, thawed
3/4 cup leftover cranberry sauce

Directions

1. Step 1Preheat oven to 400°F. In a medium bowl and using an electric mixer set on low, beat cream cheese, egg yolks, and 1 cup confectioners' sugar until smooth, 2 to 3 minutes. Set aside.
2. Step 2Roll out 1 puff pastry sheet into a 10-inch square. Cut into four 5-inch squares. Place 2 tablespoons cream cheese mixture in center of each square. Top each with 1 1/2 tablespoons cranberry sauce. Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal. Transfer turnovers to a parchment-lined baking pan. Repeat with second puff pastry sheet to make remaining turnovers.
3. Step 3Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
4. Step 4In a small bowl, stir together remaining confectioners' sugar and 4 tablespoons water until a thick but flowing icing forms. (If icing is too thick, add more water, a few drops at a time.) Fill a resealable plastic bag with icing, seal bag, and snip off a tiny corner. Pipe icing over turnovers, as shown.