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You are here: Home / 10 Ingredient Meals / Cranberry Turnovers

November 26, 2021 By Kaitlin Leave a Comment

Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

Cranberry Turnovers

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Cranberry Turnovers

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

Preheat your oven to 400 degrees F.

Add the cream cheese, egg yolks, and 1 cup confectioners’ sugar to a bowl. Using an electric mixer, beat until smooth.

Add one of the puff pastry sheets to a piece of parchment paper and roll out into a 10 inch square.

Use a knife to cut the sheet into four equal 5-inch squares.

Add 2 tablespoons of the cream cheese mixture to the center of each square.

Follow with 1 tablespoon cranberry sauce.

Brush the edges of each square with some water and fold over to form a triangle, making sure to keep the cream cheese mixture and cranberry sauce away from the edges.

Seal the edges of the triangles by crimping with a fork. Be sure to completely seal, all the way to the edges.

Transfer the four turnovers to a baking sheet lined with parchment paper. Repeat with the second puff pastry sheet, cream cheese mixture, and cranberry sauce.

Bake the turnovers at 400 degrees F for 15 to 20 minutes, or until puffed and golden.

Let cool for 10 minutes.

While the turnovers cool, add 1 cup confectioners’ sugar and 1 tablespoon almond extract to a bowl, stirring to combine. If needed, add some water, one teaspoon at a time, until you reach a thick but flowing icing.

Add to a zip top bag and seal the top.

Snip off one of the bottom corners and pipe over the cooled turnovers in a zig-zag pattern.

Serve immediately.

Cranberry Turnovers

There is some tanginess from the cranberry sauce that is really nice with the sweetness of the cream cheese mixture and the icing. A little orange zest in the cream cheese mixture would be a nice addition too!

Cranberry Turnovers

I love the bit of almond extract in the icing that enhances and complements the cranberry.

Cranberry Turnovers

These can be made ahead of time and reheated as well!

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Cranberry Turnovers

Total Time: 1 hour

Yield: 8 servings

Cranberry Turnovers

Ingredients

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Add the cream cheese, egg yolks, and 1 cup confectioners’ sugar to a bowl. Using an electric mixer, beat until smooth.
  3. Add one of the puff pastry sheets to a piece of parchment paper and roll out into a 10 inch square.
  4. Use a knife to cut the sheet into four equal 5-inch squares.
  5. Add 2 tablespoons of the cream cheese mixture to the center of each square.
  6. Follow with 1 tablespoon cranberry sauce.
  7. Brush the edges of each square with some water and fold over to form a triangle, making sure to keep the cream cheese mixture and cranberry sauce away from the edges.
  8. Seal the edges of the triangles by crimping with a fork. Be sure to completely seal, all the way to the edges.
  9. Transfer the four turnovers to a baking sheet lined with parchment paper. Repeat with the second puff pastry sheet, cream cheese mixture, and cranberry sauce.
  10. Bake the turnovers at 400 degrees F for 15 to 20 minutes, or until puffed and golden.
  11. Let cool for 10 minutes.
  12. While the turnovers cool, add 1 cup confectioners’ sugar and 1 tablespoon almond extract to a bowl, stirring to combine. If needed, add some water, one teaspoon at a time, until you reach a thick but flowing icing.
  13. Add to a zip top bag and seal the top.
  14. Snip off one of the bottom corners and pipe over the cooled turnovers in a zig-zag pattern.
  15. Serve immediately.
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Filed Under: 10 Ingredient Meals, Breakfast, Make Ahead, Meatless, Nut Free, Quick, Vegetarian Tagged With: Almond Extract, Breakfast, Confectioners Sugar, Cranberry, Cranberry Sauce, Cream Cheese, Egg Yolks, I Can Cook That, Leftover, Powdered Sugar, Puff Pastry, Recipe, Thanksgiving, Turnovers

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