Apple-Cranberry Turnovers with Whipped Cream
With their apple and cranberry compote filling and whipped cream, these turnovers are reminiscent of the store-bought flaky pastries of our childhood. Spread compote on a sheet of puff pastry, then fold it to create a closed triangle. Once the turnovers have been cooked and cooled down, open them slightly to add a good dollop […]
Ingredients
- 4 cups (440 g) Cortland apples, peeled and diced (about 3 apples)
- 1 cup (105 g) frozen cranberries
- 1/2 cup (105 g) sugar, plus more for sprinkling
- 1/2 cup (125 ml) water
- 2 sheets (200 g each) store-bought puff pastry, thawed, cold
- 1 egg, beaten
- 1 1/2 cups (375 ml) 35% whipping cream
- 3 tbsp sugar
- 1 tsp (5 ml) vanilla
Instructions
- 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.
With their apple and cranberry compote filling and whipped cream, these turnovers are reminiscent of the store-bought flaky pastries of our childhood. Spread compote on a sheet of puff pastry, then fold it to create a closed triangle. Once the turnovers have been cooked and cooled down, open them slightly to add a good dollop of whipped cream. No need for moderation.