Apple and Cranberry Turnovers

For the crust:

Put the butter and cream cheese into a mixing bowl and set it on the counter so they are at room temperature when you are ready for them.

Separate the egg white from the egg yolk. Set yolk aside and refrigerate the egg white until you’re ready to bake the turnovers.

Beat the room temperature butter and cream cheese until smooth. Set aside.

Beat 2 tablespoons of the water into the egg yolk. Gradually add the egg yolk into the cream cheese and butter, beat until smooth.

Slowly add flour 1/2 cup at a time, beating with the mixer until the batter becomes too thick, then using a wooden spoon to mix in the remaining flour.

Once the flour is incorporated scoop the dough into a zip top bag, seal the bag and chill for at least one hour. Overnight is fine also.

For the filling:

Zest the orange. Cut the orange in half and squeeze the juice into a bowl. Measure 1/4 cup of orange juice. Put the zest and 1/4 cup of juice into a large bowl. Use the remaining juice for another purpose.

Peel and thinly slice the apples. Then cut the slices in half across the width. Add the apple slices to the bowl of orange juice and stir. I recommend that you slice a couple of apples at a time adding the slices to the bowl and stirring to coat. The orange juice will help keep the apple slices from browning. Slice apples until you have 5 cups of apple slices.

Rinse the cranberries and add them to the bowl of apple slices.

Add apple slices and cranberries into a large skillet over medium heat, with the sugars, cinnamon, cornstarch and salt. Stir and cook on medium until the apple slices are softened, about 10-15 minutes. Remove from heat and set aside.

Making the turnovers:

Preheat oven to 375 F.

Roll the dough out on a floured surface to 1/8th inch thickness. Using a 4 or 5 inch circle cookie cutter cut out circles of dough. Move the dough circles to a cookie sheet that you’ve covered with parchment paper or greased with butter.

Add a tablespoon of filling in the center of the circle of dough, dampen the edges with your finger dipped in water, pull the dough over the filling and gently press the edges together.

Carefully press the tines of a fork into the edge to seal, being careful not to pierce the turnover.

Beat the reserved egg white with the reserved tablespoon of water. Brush the tops of the turnovers with the egg white wash and sprinkle with some white sugar.

Bake 15-20 minutes at 375 F oven.

This recipe was adapted from a recipe in the Taste of Home Baking Classics Cook Book.