Apple Cranberry Turnovers

APPLE CRANBERRY TURNOVERS

Why is it that nobody makes turnovers at home? They are incredibly easy to make, taste wonderful, and take about half as much time and energy to bake as a pie. You would think home cooks would be whipping up daily batches for last minute desserts. And yet, turnovers seem to be a product that people purchase exclusively in ready-made form from their local bakeries and cafes. To so many, turnovers are rather like Twinkies – products that can only be made in a more industrialize setting with computer-driven equipment and a stockpile of preservatives all ending with the suffix -hyde. (You know what I mean? Those preservatives with unpronounceable names that remind you of formaldehyde.) Well, anyway... I hope that this simple recipe for Apple and Cranberry Turnovers will help change your impression about these little pastries. They're fast, easy, and won't leave you feeling partially embalmed like some of their preservative-ridden, store-bought counterparts.

Makes 8

4	medium Granny Smith apples, peeled, cored, and cut into ½-inch cubes
¼	cup dried cranberries
	Juice and zest of 1 lemon
½	cup granulated sugar
1	tablespoon cornstarch
½	teaspoon apple pie spice
	Kosher salt
	All-purpose flour, for dusting
1	17.3-ounce package frozen puff pastry, thawed
1	large egg, beaten with 1 teaspoon water, for egg wash
2	cups confectioner's sugar, beaten with ¼ cup water, for glaze

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, toss together the apples, dried cranberries, and lemon zest. Stir in the lemon juice, sugar, cornstarch, apple pie spice, and a pinch of salt. Set aside.

2. On a lightly floured work surface, roll out both sheets of puff pastry to 12-by-12-inch squares. Cut each square into quarters, creating four 6-by-6-inch squares from each sheet of puff pastry.

3. Brush the edges of each puff pastry square with some egg wash. Then, neatly place ½ cup of the apple filling mixture on the center of each square. Fold the squares of pastry in half diagonally, enclosing the filling. Then, firmly pinch the edges of pastry together to create a tight seam. Transfer the turnovers to the prepared baking sheet and brush with the remaining egg wash. Cut two slits in the top of each turnover – this will allow steam to vent as the turnovers bake.

4. Transfer the turnovers to the preheated oven and bake until golden brown and puffed, 20 to 25 minutes. Then, remove from the oven and cool slightly before drizzling with the glaze.