Apple, Cranberry and Cinnamon Turnovers

By jeenikeen

Ingredients

• 2 apples (peel apples if desired)
• puff pastry rolled into a 15 X 12 rectangle 1/2 cm thick (two rolls of store bought puff pastry)
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 cup dried cranberries
• 1 cup water
• Cornstarch Slurry
• 1/8 cup cold water
• 1/2 tbsp cornstarch
• Cinnamon Icing
• 1/2 cup icing sugar
• Dash of cinnamon
• Water to thin

Details

Servings 1
Adapted from bakersdaughter.typepad.com

Preparation

Step 1

Preheat your oven to 350 degrees F. Line a baking pan with parchment paper.


Peel your apples if desired. Cut the apples into eighths and chop into a one inch dice. Place the apples, dried cranberries, brown sugar, cinnamon and 1 cup of water in a pot and cook over medium high heat for approximately 8-10 minutes until the apples become soft.


For the cornstarch slurry, in a small bowl combine the 1/8 of a cup of cold water with the cornstarch. Mix well to eliminate lumps.


Remove the apples from the heat and quickly stir in the cornstarch slurry. Stir until the apple mixture has thickened. Set aside to cool.


On a floured board roll the puff pastry into a 15 x 12 inch rectangle (1/2 cm thick). Cut into 4 inch X 4 inch squares. Place a heaping tablespoon of filling in the center of the pastry square. Fold the pastry into a triangle and press your fingertips firmly into the edges to seal the pastry together (if the pastry will not stick together you can use an egg wash brushed along the edges to help the pastry stick together). Place on a baking pan spaced evenly.


Bake for 25-30 minutes until golden brown. Let cool and drizzle with some cinnamon icing if desired.

To make the cinnamon icing, sift your icing sugar into a small bowl. Add the cinnamon and add a very small amount of water to start (I normally add about 2 tsp at a time and add more depending on how thick or thin I want my icing).