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!
I adapted this recipe from Country Living, although I kept it fairly close to the original.
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.
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!
I love the bit of almond extract in the icing that enhances and complements the cranberry.
These can be made ahead of time and reheated as well!
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
- 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.
