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)