Apple and Cranberry Turnovers
#SundaySupper Autumn Apple Party
Welcome to the Autumn Apple Party for #SundaySupper!
This is my first time joining the Sunday Supper movement and I am excited to be a part of this wonderful group.
This weeks Sunday Supper is all about apples and our hostess for this weekend is Cindy from Cindy’s Recipes and Writings.
If you get a chance stop by and say hi to her.
Nothing says Fall has arrived more than the abundance of apples available in the grocery stores.
Here in Florida where I live these are some of the varieties easily available at most grocery stores.
Red Delicious, McIntosh, Gala, Golden Delicious, Granny Smith and Fuji
If your lucky enough to live in the Apple mecca of the world I am jealous! I would love to be able to find some heirloom varieties at a local farmers market but not many varieties will grow here in our hot and humid area.
I say not many because although I have read that there is a variety or two that will grow in Florida I am not sure it is my area of Florida where we rarely get below 40 degrees in the winter.
These mini Apple and Cranberry Turnovers are a perfect fall treat. The crust is tender and flaky and the filling is sweet and tart.
The filling does double duty and makes an excellent vanilla ice cream topping.
Whichever variety is your favorite your sure to find a sweet or savory apple recipe at this weeks #SundaySupper
Be sure to check out the rest of the #SundaySupper Party for many more recipes that feature apples below my turnover recipe.
Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!
- 1 8 ounce package cream cheese, softened
- ¾ cup butter, softened
- 1 egg, seperated
- 3 tablespoons cold water, divided
- 2 cups flour
- 5 Cups thinly sliced, peeled granny smith apples about 8 medium
- ½ cup fresh whole cranberries
- ¼ cup orange juice
- ½ brown sugar
- ¼ cup white sugar
- 1½ teaspoon cinnamon
- ½ teaspoon cornstarch
- zest from one large orange
- pinch of salt
- Soften butter and cream cheese on the counter.
- Separate the egg, set yolk aside and refrigerate the egg white until your ready to bake the turnovers.
- Beat butter and cream cheese until smooth.
- Beat 2 tablespoons of the water into the egg yolk.
- Gradually add the egg yolk to the cream cheese and butter, beat until smooth.
- Slowly add flour ½ at a time, beating with the mixer until the batter becomes too thick, then using a wooden spoon to mix in the remaining flour.
- Once the flour is incorporated scoop the dough into a zip top bag, seal and chill for at least one hour. Over night is fine also.
- Zest the orange. Cut the orange in half and squeeze the juice.Measure ¼ cup of orange juice. Put the zest and juice into a large bowl.
- Peel and thinly slice the apples. Then cut the slices in half across the width. Add the apple slices to the bowl of orange juice and stir. Slice a couple of apples at a time adding the slices to the bowl and stirring to coat. The orange juice will help keep the apple slices from browning. Slice apples until you have 5 cups of apple slices.
- Rinse the cranberries and add to bowl of apple slices.
- Add apple slices and cranberries to a large skillet, with the sugars, cinnamon, cornstarch and salt.
- Stir and cook on medium until the apple slices are softened, about 10-15 minutes.
- Remove from heat and set aside.
- Roll the dough out on a floured surface to ⅛th inch thickness. Using a 4 or 5 inch circle cookie cutter cut circles of dough. Move the dough circles to a cookies sheet covered with parchment paper or greased with butter.
- Add a tablespoon of filling in the center of the circle of dough, dampen the edges with your finger dipped in water, pull the dough over and gently press the edges together.
- Carefully press the tines of a fork into the edge to seal, being careful not to pierce the turnover.
- Beat the egg white with the reserved tablespoon of water. Brush the tops of the turnovers with the egg white wash and sprinkle with some white sugar.
- Bake 15-20 minutes in a preheated 375 degree oven.
This recipe was adapted from a recipe in the Taste of Home Baking Classics Cook Book
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