This recipe came partly through discoveries I made in my fridge, partly through inspiration found on food52.com, and partly from the holiday atmosphere in the city right now. I had found beautiful crab apples at the farmer's market a few weeks go, but then forgot about them. I re-discovered them in my fridge just before thanksgiving and, having read about cranberry apple relishes people were making on food52.com, I decided to add them to my cranberry sauce. Since I was left with so much sauce, I tried to use it up as much as I could and voila. The recipe will make more compote than necessary for the turnovers, but it is delicious as an accompaniment to turkey, on ice cream, on toast, or in pancake batter. The turnovers are really pretty as a gift put in a basket or dish and wrapped with cellophane paper. —CamsKitchen
Bag fresh cranberries;
Crab apples, diced;
sugar (or more or less to taste).
Apple-Cranberry Compote (see recipe above);
sheets puff pastry dough, thawed;
tbsp warm water;
In This Recipe
Place all ingredients into a heavy-bottom pan on high. Bring water to a boil and reduce heat. Allow to simmer, covered, for about an hour or until all ingredients have melted together and form a chunky compote. Add more sugar to taste.
Preheat oven to 350 degrees. Unfold the puff pastry sheets and cut each sheet into four squares.
Place 1 - 1.5 tbsp of the compote in one corner of each square, leaving about 1/4 inch margin around the sides.
Beat egg and water together to make egg wash. Brush some egg wash along two adjoining sides of the squares and fold other sides over - you will now have a triangle shaped pocket with the compote folded in. Seal the edges, making sure to push out any air pockets around the compote.
Combine sugar, allspice, and cinnamon in a bowl or shaker. Brush egg wash on top of each turnover and sprinkle sugar and spice combination on top. cut two slits on top of each turnover to let steam out.
Arrange turnovers on a large baking sheet lined with parchament paper. bake in oven for 20-25 minutes until dough is nice and flaky and tops are golden brown. Serve warm or at room temperature or arrange in a box or basket as a gift.