clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
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
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


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




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


  • 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


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.


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


  • Serving Size: 2 turnovers
  • Calories: 184
Recipe Card powered byTasty Recipes