- 3 cups fresh cranberries
- ½ cup water, plus 2 tablespoons
- ½ cup granulated sugar, plus 2 tablespoons
- 1 tablespoon orange zest
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 sheets puff pastry
- 1 egg
- 1 tablespoon milk
- ½ cup all-purpose flour
- Begin by making the cranberry filling. Add the cranberries, ½ cup of water, ½ cup sugar, orange zest, and ground nutmeg to a small sauce pot. Bring to a boil over high heat. Once it’s boiling, reduce the heat to medium-high and cook for 10 minutes until the cranberries have become soft.
- Mix the remaining 2 tablespoons of water and cornstarch in a small bowl until smooth. Add the cornstarch mixture to the cranberries and bring to a boil. Once boiling, remove the cranberry filling from the heat and let cool completely.
- Next make the eggwash. Combine the egg and milk in a small bowl and use a fork to mix it up until smooth. Set aside for later.
- Roll out one puff pastry sheet on a lightly-floured surface. Use a sharp knife to cut the puff pastry into six rectangles, measuring approximately 10cm by 12cm each.
- Add 2 tablespoons of the cooled cranberry filling onto the center of three rectangles. Use a pastry brush to brush eggwash along the edges of the puff pastry rectangles. Add a rectangle of puff pastry on top and press to seal the edges. Use a fork to crimp the edges to ensure no filling leaks out. Repeat for the remaining puff pastry sheet.
- Brush the tops of each turnover with the eggwash and then sprinkle the top of each turnover evenly with 1 teaspoon of granulated sugar.
- Place each turnover on a baking sheet lined with parchment paper. Space them at least 5 cm apart. Place the entire baking tray and turnovers in the freezer for 10 minutes to firm up.
- Preheat the oven to 375 degrees F.
- Remove the turnovers from the freezer and bake the turnovers in the oven for 20 minutes, turning the tray halfway through baking.
- Once baked, carefully transfer the turnovers onto a cooling rack and let cool completely. Enjoy!
- *Note: You can freeze the turnovers and bake them from frozen. Increase the cooking time to 25-30 minutes if they are baked from frozen.
Recipe developed for We Heart Local BC by Melissa Lucchetta: Season and Serve Blog