Cranberry Turnovers Recipe

Kana Okada

Use leftover cranberry sauce to create these special breakfast pastries.

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Yields: 8 serving(s)

Prep Time: 20 mins

Total Time: 50 mins

Cal/Serv: 521

Ingredients

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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.
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.
Step 3Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
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.

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