December 18, 2014

Cranberry Apple Puff Pastry


I told y'all I was on a major cranberry kick.  Well these Cranberry Apple Puff Pastries really have hit the spot.  They are super easy to make and would be a great dessert to take to any Christmas party! These are fun to make when you are in the mood to make a mess in the kitchen.  My favorite messes to make in the kitchen involve powdered sugar.  These pastries are yummy served right out of the oven.  They were a hit with my family for a football watching party! The lemon and cranberry add just enough tartness with the sweetness of the powdered sugar.  I also love making this Cranberry Apple Sauce to add to other things.  It is a really versatile sauce. Let me know what you think!


I N G R E D I E N T S 
2 sheets frozen puff pastry, defrosted
2/3 cup cranberry apple sauce (recipe below)
1 tbsp half-and-half or milk
optional egg-wash: 1 egg and 2 tsp half-and-half or milk
optional topping: 1 tbsp powdered sugar
Homemade Cranberry Apple Sauce 
3/4 cup water
juice and zest of 1 lemon
1 cup sugar
3 cups (12oz) fresh cranberries
1 medium apple, peeled, cored and finely chopped
D I R E C T I O N S 
Make the Cranberry Apple Sauce
-Add the water and sugar to a sauce pot and bring to a boil, stir occasionally until the sugar dissolves.  Add the lemon juice, zest, cranberries, and apple to the pot and bring to a boil.

-Turn the heat down to medium-low, and let simmer for 10-12 minutes.  Stir occasionally and make sure the cranberries have softened.  Let cool and refrigerate until ready to use. 

Make the Cranberry Apple Puff Pastry
-Preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper. 

-Unfold the puff pastry onto a sheet of parchment paper. With a sharp knife, cut the puff pastry square into quarters. Brush the edges of each pastry square (about 1/2-inch wide) with the half-and-half or milk. Place about a tablespoon of the cranberry apple sauce in the center of each square, reserving as much liquid as possible. Fold each pastry square in half diagonally, and place on the sheet pan.

-For golden-brown turnovers, whisk together the egg and cream, and brush the tops of each turnover. Bake for 16-18 minutes until the pastry is golden brown and cooked through, and the cranberry pear sauce is bubbly. Remove from the oven and let cool on a baking rack. Serve warm with a dusting of powdered sugar.
 


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