Cranberry Turnovers

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Looking for something different for breakfast? These turnovers are a great way to break away from the norm. They’re sweet and tart with a perfect flaky crust. Plus, it’s the perfect way to use up that leftover can of cranberry that you have sitting around from the holidays.

Ingredients:Cranberry Turnovers

  • 1 can cranberry jelled sauce- removed from can and forked to separate
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter – cubed
  • 1/2 cup water
  • 1 egg, beaten with a splash of water
  • sugar

Directions:

Start by combing the flour and salt the bottom of a food processor. Pulse in the butter until the mixture looks like coarse crumbs. Pour mixture into a large mixing bowl and stir in the water until the dough forms a ball. Then divide your dough 6 even pieces. Shape each piece into balls. Wrap the dough balls in plastic wrap and refrigerate overnight (or at least 4 hours if you’re short on time). When you’re ready to use, preheat oven to 350. Roll each ball out on a flour covered counter. Spoon a couple of TBSP’s of cranberry on half of each round. Fold the other half of the dough over the cranberry to form a crescent shape. Use a fork to seal the edges together. Make a small slit at the top, to allow steam to escape. Place the turnovers on a baking sheet lined with parchment paper. Brush the top of each turnover with egg and sprinkle with sugar to form a crust. Bake for 20 minutes until golden. Remove and allow to cool. Enjoy as dessert with a spoon of vanilla ice cream or for breakfast with a cup of coffee.

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