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Home » Dessert Recipes » Apple and Cranberry Turnovers #SundaySupper

Apple and Cranberry Turnovers #SundaySupper

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Apple and Cranberry Turnovers

Apple and Cranberry Turnovers are the ultimate fall dessert recipe. Serve these Apple and Cranberry Turnovers with a bowl of vanilla ice cream.

Apple and Cranberry Turnovers #SundaySupper

Apple and Cranberry Turnovers #SundaySupper

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.

Trio of Apple Cranberry Turnovers for #SundaySupper

Trio of Apple Cranberry Turnovers for #SundaySupper

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 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. We’d also love to feature your apple recipes on our

#SundaySupper Pinterest board and share them with all of our followers!

Print the Apple and Cranberry Turnovers recipe below.

Print
Trio of Apple Turnovers for #SundaySupper

Apple and Cranberry Turnovers

  • Author: Arlene Mobley
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 20 Mini Turnovers 1x
Print Recipe

Description

Apple and Cranberry Turnovers are the ultimate fall dessert recipe. Serve these Apple and Cranberry Turnovers with a bowl of vanilla ice cream.

Scale

Ingredients

Crust

  •  8 ounce package cream cheese, softened
  • 3/4 cup butter, softened
  • 1 egg, separated
  • 3 tablespoons cold water, divided
  • 2 cups flour

Filling

  • 5 Cups thinly sliced, peeled granny smith apples about 8 medium
  • 1/2 cup fresh whole cranberries
  • 1/4 cup orange juice
  • 1/2 brown sugar
  • 1/4 cup white sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon cornstarch
  • zest from one large orange
  • pinch of salt

Instructions

To Make the Crust

  1. Soften butter and cream cheese on the counter.
  2. Separate the egg, set yolk aside and refrigerate the egg white until your ready to bake the turnovers.
  3. Beat butter and cream cheese until smooth.
  4. Beat 2 tablespoons of the water into the egg yolk.
  5. Gradually add the egg yolk to the cream cheese and butter, beat until smooth.
  6. Slowly add flour 1/2 at a time, beating with the mixer until the batter becomes too thick, then using a wooden spoon to mix in the remaining flour.
  7. 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.

To Make the Filling

  1. Zest the orange. Cut the orange in half and squeeze the juice.Measure 1/4 cup of orange juice. Put the zest and juice into a large bowl.
  2. 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.
  3. Rinse the cranberries and add to bowl of apple slices.
  4. Add apple slices and cranberries to a large skillet, with the sugars, cinnamon, cornstarch and salt.
  5. Stir and cook on medium until the apple slices are softened, about 10-15 minutes.
  6. Remove from heat and set aside.

Making the turnovers

  1. Roll the dough out on a floured surface to 1/8th 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.
  2. 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.
  3. Carefully press the tines of a fork into the edge to seal, being careful not to pierce the turnover.
  4. 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.
  5. Bake 15-20 minutes in a preheated 375 degree oven.

Notes

If you have a little filling left over spoon it over a bowl of vanilla ice cream. This filling made a delicious topping for the ice cream you see picture.

This recipe was adapted from a recipe in the Taste of Home Baking Classics Cook Book

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 2 turnovers
  • Calories: 184
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.