Cranberry Turnovers – We Heart Local BC

Cranberry Turnovers

Cranberry Turnovers

Melissa Lucchetta


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Brush the tops of each turnover with the eggwash and then sprinkle the top of each turnover evenly with 1 teaspoon of granulated sugar.
  7. 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.
  8. Preheat the oven to 375 degrees F.
  9. Remove the turnovers from the freezer and bake the turnovers in the oven for 20 minutes, turning the tray halfway through baking.
  10. Once baked, carefully transfer the turnovers onto a cooling rack and let cool completely. Enjoy!
  11. *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

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