Cranberry Orange Turnovers
You likely have cranberry sauce leftover from Thanksgiving, so you might as well treat yourself to easy cranberry orange turnovers! Perfect for a breakfast treat or as dessert! Buttery puff pastry is sliced and filled with leftover cranberry sauce, baked until golden brown, and dunked in a sweet orange glaze.
Ingredients
1 packet Puff pastry, thawed
1/2 cups Cranberry sauce
1 large Egg, + 1 TBS water
1/2 cups Powdered sugar
1/2 tsps Vanilla extract
1 medium Orange
Preparation
1. Preheat the oven to 400 degrees. Prep a baking sheet with parchment paper, and set aside.
2. Unroll the puff pastry on a clean work surface. Using a knife or pizza cutter, slice the pastry sheet in half lengthwise, and then again 3 rows across, making 6 squares.
3. Place 1 TBS of cranberry sauce in the lower half of the dough, leaving enough room for the dough to be sealed on the sides.
4. Pull the top of the dough over the bottom and gently seal it with your fingers.
5. Using a fork, seal the edges of the dough with a fork and place them on the prepared baking sheet. Repeat until all pieces of the dough are used.
6. In a small bowl, whisk the egg and water until well combined. Brush the tops of the turnovers with egg wash.
7. Bake for 20-25 minutes until golden brown and puffy.
8. Remove from oven and cool slightly for about 10 minutes.
9. While turnovers are cooling, make the orange glaze by zesting the orange, and squeezing the juice from the orange into a medium bowl. Add powdered sugar and vanilla. whisk to combine.
10. When turnovers have cooled, dip the tops of the turnovers in the glaze and serve!
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