Apple-Cranberry Turnovers with Whipped Cream

Preparation

• Apple-Cranberry Filling

  • In a pot, bring all of the ingredients to a boil. Simmer until the apples are cooked through, about 15 minutes, stirring occasionally. Transfer into a bowl and let cool. Cover and refrigerate for 1 hour.

• Turnovers

  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  • On a floured work surface, roll out the puff pastry to form two 10-inch (25 cm) squares, each about 1/8 inch (3 mm) thick (see note). Cut each square into four smaller squares.
  • Place about 3 tbsp (45 ml) of the apple-cranberry filling at the centre of each square. Using a pastry brush, cover two edges of each square with the beaten egg. Fold the dough over the filling to form into a triangle. Press around the filling with your fingertips to seal the dough.
  • Arrange the turnovers spread out on the baking sheet. Brush the tops with the beaten egg. Sprinkle with sugar. Using kitchen scissors, make a small incision in the dough at the centre of each turnover to allow the steam to escape while baking.
  • Bake for 25 to 30 minutes until nicely browned. Let cool completely, about 2 hours.

• Whipped Cream

  • In a bowl, whisk the 35% cream, sugar and vanilla with an electric mixer until semi-stiff peaks form. Transfer into a pastry bag fitted with a large star tip.
  • Gently open the turnovers without completely separating the pastry in half. Fill each turnover with whipped cream. Serve immediately. Although they are best enjoyed the same day they are made, the turnovers will keep overnight in an airtight container in the refrigerator. Let sit out at room temperature before serving. The pastry will be less crispy.