Cranberry Orange Turnovers are slightly sweet, slightly tart, and totally delicious! Made with puff pastry, they whip up in no time for a delicious dessert on the quick.
Before cranberry week started, I purchased 2 bags of cranberries and put them in the oven to roast. I have been using those cranberries the entire week. Including for these turnovers.
I know it’s a bit unconventional to use roasted cranberries in a desert like these turnovers. But hear me out. I didn’t have any cranberry jelly or cranberry sauce. And I didn’t want to cook up a bunch of berries just for this recipe. I know these turnovers is a recipe that my husband is not going to eat. And I didn’t want to cook a whole bunch of cranberries for just the few turnovers I made for myself.
So, I used roasted cranberries in these turnovers.
I’m going to preface with my cranberries were super tart. Knowing that these berries were super tart I should have gotten some frozen berries or actually did simmer these with some sugar. With all that going on, these cranberry orange turnovers are surprisingly good.
Whenever I make turnovers for whatever reason I cannot seem to get them sealed completely so they don’t leak. The same thing happened here except I had a little trick that I used. This trick made sure the cranberries and the orange flavors didn’t seep out. I added a little bit of flour just like you would with a pie filling.
Yes, you read me right I combined the cranberries with the orange juice, brown sugar, and the orange zest with a little bit of flour. This allowed the cranberry mixture to thicken and prevent it from seeping out of the turnovers. I will be doing this going forward. Because I am tired of my filling seeping out of my turnovers all over my silpat while they’re baking.
You see what I mean?
The cranberry and orange flavors trying to come out just a little bit but the flower really sealed the deal and made sure that all those delicious flavors stayed inside the flaky puff pastry. And that’s exactly what you want all of the flavors inside that delicious puff pastry. And since cranberry and orange is an epic combination you don’t want to lose any of that goodness.
I love making turnovers because they’re super easy and super quick. Especially if you keep puff pastry in the freezer like I usually do. Puff pastry is one of those ingredients that is super versatile, you can make a multitude of things with it, and it’s utterly delicious. So, I think everyone should keep a box of puff pastry in their freezer.
I actually have quite a few turnover recipes on my blog using puff pastry. And I also have some pinwheels and some palmiers on my blog. But I don’t have a Wellington recipe. I’m working on that. I do have a mushroom Wellington recipe, but it uses phyllo dough and not puff pastry so scratch that.
Turnovers are one of those desserts that come together in no time. Literally. It took me longer to measure the ingredients then it did for me to put these together. They are that easy. So, there’s no excuse that you can’t make these for dessert for the Holidays. Especially if you have leftover cranberry sauce from Thanksgiving. That’s usually the best thing to use for these turnovers.
And you can see how clean my silpat is after baking these cranberry orange turnovers. There is hardly a drop of filling on the silpat. The only drops that you see there are the accidental drips from the egg and cream mixture that I brushed over the tops of the turnovers. That mixture will give them a nice Golden Brown and shiny look that you want for your turnovers.
Pet owners almost smiling at you saying come meet me. I know I’m strange but that’s OK.
You could make a glaze to top these cranberry orange turnovers with. But I prefer to serve them warm with a little bit of vanilla ice cream on top. The cool vanilla and the warm turnovers is a perfect combination I think. And the extra sweetness from the vanilla ice cream will help with any additional tartness that you might have in the cranberries.
But let’s be honest they’re cranberries. They are going to be tart. That’s their job in life is to be tart. We just have to figure out how to make them less tart, more sweet, and absolutely delicious just like these cranberry orange turnovers.
- 1 sheet puff pastry
- 1/2 cup roasted cranberries
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 large egg
- 2 teaspoons whipping cream
- Preheat oven to 400.
- Combine the cranberries through orange juice in a small bowl. Set aside.
- Cut the puff pastry into 4 squares.
- Place a tablespoons of the cranberry mixture in the center. Fold the pastry dough over and press with a fork to seal.
- Place on a silpat lined baking sheet.
- Combine the egg and whipping cream in a small bowl and brush the tops of the turnovers.
- Bake at 400 for 15 to 17 minutes or until the pastry is golden brown on top.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 49mgSodium 40mgCarbohydrates 21gFiber 1gSugar 13gProtein 3g
Thursday Cranberry Recipes
- Cranberry Jalapeno Brie Bites by Sweet Beginnings
- Cranberry Meatball Appetizer by Our Good Life
- Cranberry Orange Nutty Brownie Balls by The Freshman Cook
- Cranberry Orange Turnovers by A Kitchen Hoor’s Adventures
- Cranberry Rosemary One Pan Chicken by Making Miracles
- Hot and Sweet Cranberry Dates Chutney by Magical Ingredients
- Hot Spiced Cranberry Drink by Hezzi-D’s Books and Cooks
- Puff Pastry Cranberry Brie Bites by Our Crafty Mom