Cranberry Turnovers

BY CHERYL SLOCUM

 Nov 1, 2011

KANA OKADA

Use leftover cranberry sauce to create these special breakfast pastries.

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CAL/SERV: 521

YIELDS: 8

PREP TIME: 0 hours 20 mins

TOTAL TIME: 0 hours 50 mins

INGREDIENTS

8 oz. cream cheese

2 egg yolks

2 c. confectioners’ sugar

1 package Puff Pastry

3/4 c. leftover cranberry sauce

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DIRECTIONS

1. Preheat oven to 400 degrees F. In a medium bowl and using an electric mixer set on low, beat cream cheese, egg yolks, and 1 cup confectioners' sugar until smooth, 2 to 3 minutes. Set aside.
2. Roll out 1 puff pastry sheet into a 10-inch square. Cut into four 5-inch squares. Place 2 tablespoons cream cheese mixture in center of each square. Top each with 1 1/2 tablespoons cranberry sauce. Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal. Transfer turnovers to a parchment-lined baking pan. Repeat with second puff pastry sheet to make remaining turnovers.
3. Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
4. In a small bowl, stir together remaining confectioners' sugar and 4 tablespoons water until a thick but flowing icing forms. (If icing is too thick, add more water, a few drops at a time.) Fill a resealable plastic bag with icing, seal bag, and snip off a tiny corner. Pipe icing over turnovers, as shown.