4 Irresistible Cranberry Turnovers That Steal the Show

There’s something magical about cranberry turnovers that makes them the perfect holiday treat. Picture this: flaky, buttery pastry wrapped around a tangy-sweet cranberry filling that just bursts with flavor in every bite. I first made these for a family gathering years ago, and now they’re a must-have on our holiday table. The aroma of warm cranberries and orange zest filling the kitchen is enough to make everyone gather around, waiting impatiently for that first golden turnover. Trust me, once you try these, you’ll understand why they’ve become my go-to for breakfast, dessert, or even a midday snack. Let’s get baking!

Why You’ll Love These Cranberry Turnovers

These cranberry turnovers are a game-changer, and here’s why:

• Easy to make: With just a handful of ingredients and store-bought puff pastry, you’ll have these ready in no time.
• Perfect balance: The tangy cranberries and sweet sugar create a flavor combo that’s simply irresistible.
• Versatile: Serve them warm for breakfast, as a dessert, or even as a snack with your afternoon coffee.

Honestly, once you try them, you’ll be hooked!

Ingredients for Cranberry Turnovers

Gathering the right ingredients makes all the difference with these turnovers. Here’s what you’ll need:

• 2 cups fresh cranberries (frozen work too if fresh aren’t available – just thaw them first)
• 1/2 cup granulated sugar (adjust up to 3/4 cup if you prefer sweeter)
• 1/4 cup water – just enough to help those cranberries burst
• 1 tsp freshly grated orange zest (trust me, fresh makes all the difference!)
• 1 tsp vanilla extract – the good stuff, not imitation
• 2 sheets puff pastry, thawed (I like the all-butter kind for extra flakiness)
• 1 egg, beaten (for that gorgeous golden sheen)
• 1 tbsp coarse sugar (for sprinkling – the crunch is everything)

See? Simple ingredients, but when they come together – wow! Now let’s get cooking.

How to Make Cranberry Turnovers

Okay, let’s dive into making these beauties! The process is simple but a few key steps will make sure your turnovers turn out perfect every time. I’ll walk you through each part like I’m right there in the kitchen with you.

Preparing the Cranberry Filling

First things first – that gorgeous cranberry filling. Grab a medium saucepan and toss in your fresh cranberries (listen for that satisfying plink-plink sound!), sugar, and water. Turn the heat to medium and stir occasionally. You’ll start hearing little pops – that’s the cranberries bursting open!

Keep cooking until the mixture thickens to jam-like consistency, about 10 minutes. Watch it closely toward the end – you want it thick enough to stay put in the pastry but not so thick it turns to candy. Remove from heat and stir in that glorious orange zest and vanilla. Let it cool for about 10 minutes while you prep the pastry.

Assembling the Turnovers

Roll out your puff pastry sheets just slightly – we’re talking maybe another inch all around. Cut each sheet into 4 squares (I use a pizza cutter – so easy!). Now spoon about 2 tablespoons of filling onto one half of each square, leaving a little border.

Here’s my trick: fold the pastry over diagonally to make triangles, then seal the edges with a fork, pressing firmly. This gives you those cute crimped edges AND prevents leaks. Brush each turnover with beaten egg – this is what gives them that beautiful golden shine – then sprinkle with coarse sugar.

Baking and Serving

Pop those beauties onto a parchment-lined baking sheet and into your preheated 375°F oven. Bake for 15-20 minutes until they’re puffed up and golden brown – your kitchen will smell amazing!

Let them cool just slightly before serving – that filling gets lava-hot! I love dusting mine with powdered sugar right before serving. They’re perfect warm with a scoop of vanilla ice cream melting over the top, or just as-is with your morning coffee.

Tips for Perfect Cranberry Turnovers

Want bakery-worthy turnovers every time? Here are my foolproof tricks:

Chill before baking: After assembling, pop your turnovers in the fridge for 15 minutes. This keeps the butter cold so they bake up extra flaky instead of spreading out flat.

Don’t skip the egg wash: That golden sheen isn’t just pretty – it helps seal the edges so your filling stays put. Use a pastry brush to get into all the nooks.

Watch for soggy bottoms: If your filling is too wet, it’ll soak through. Make sure it’s thick like jam before using. And always bake on parchment – no sticking!

Coarse sugar is magic: That sprinkle before baking gives the most satisfying crunch. Sugar in the raw works great if you don’t have turbinado.

Cranberry Turnover Variations

Want to mix things up? Here are my favorite ways to play with this recipe:

Nutty twist: Stir in 1/4 cup chopped pecans or walnuts with the filling for extra crunch. (My Aunt Carol swears by toasted almonds!)

Citrus swap: No oranges? Lemon zest works beautifully – it gives the filling a brighter, tangier kick.

Spice it up: A pinch of cinnamon or cardamom in the filling makes these taste extra cozy on cold mornings.

The best part? Even with variations, these turnovers always disappear fast!

Storing and Reheating Cranberry Turnovers

Here’s how to keep those turnovers tasting fresh:

Room temp: Store cooled turnovers in an airtight container for up to 2 days – though honestly, they rarely last that long!

Freezing: These freeze beautifully! Just wrap each cooled turnover individually in foil, then pop them in a freezer bag for up to 3 months.

Reheating: Always use your oven (350°F for 10 minutes) to bring back that perfect flakiness. The microwave will make them soggy – trust me, I learned the hard way!

Cranberry Turnovers Nutritional Information

Just so you know what you’re biting into, here’s the scoop on one turnover (but let’s be real – you’ll probably have two!). These are estimates since ingredient brands vary:

• 220 calories – totally worth every delicious bite
• 15g sugar – mostly from the cranberries’ natural tartness
• 10g fat – that’s what makes the pastry so flaky and irresistible

Not too bad for something that tastes this indulgent, right? Now go enjoy without guilt!

FAQs About Cranberry Turnovers

“Can I use dried cranberries instead of fresh?”
Oh honey, I’ve tried – and while you can, it’s not quite the same. Fresh cranberries burst beautifully and create that perfect jammy texture. If you must use dried, soak them in hot water first until plump (about 15 minutes), then drain well. You’ll need to add extra water when cooking too.

“Help! My filling keeps leaking out!”
Been there! Two tricks: 1) Don’t overfill – stick to 2 tablespoons max per turnover. 2) Really press those edges shut with a fork. If you’re still having trouble, chill the assembled turnovers for 10 minutes before baking – this helps the pastry set.

“Can I make these ahead?”
Absolutely! Assemble them completely (minus egg wash), then freeze on a tray before transferring to bags. When ready, brush with egg wash, sprinkle sugar, and add 5 extra minutes to baking time. Fresh-from-the-oven magic whenever you want!

“Why is my pastry not flaky?”
This breaks my heart! Most likely culprit? Handling the dough too much. Work quickly and keep everything cold. Also – don’t skip the egg wash! That thin layer protects the pastry from drying out while baking.

Share Your Cranberry Turnover Experience

I’d love to hear how your cranberry turnovers turn out! Snap a pic and tag me on Instagram so I can see your flaky creations. Or leave a star rating if you tried the recipe – your feedback helps me make these recipes even better. Happy baking, friends!

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