Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 1 cup leftover cranberry sauce (whole berry or jellied)
- 4 oz cream cheese, softened (optional)
- 1 large egg (beaten for egg wash)
- 1 tablespoon granulated sugar or coarse sparkling sugar
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. On a lightly floured surface, gently roll out the thawed puff pastry sheet into a large square. Use a knife or a pizza cutter to divide the pastry into eight equal-sized rectangles or squares.
- If you are using cream cheese, place a small dollop (about 1/2 tablespoon) in the center of each pastry square. Top the cream cheese with one generous tablespoon of leftover cranberry sauce. Be careful not to overfill, or the sauce will leak out during baking. Fold the pastry over the filling to create a triangle or smaller rectangle. Use a fork to crimp the edges tightly, sealing the sauce inside.
- Place the turnovers on your prepared baking sheet. Lightly brush the tops of each turnover with the beaten egg wash. This ensures a beautiful golden-brown finish. Sprinkle the tops with sugar and cinnamon if desired. Cut a small slit in the top of each turnover to allow steam to escape. Bake for 18 to 20 minutes, or until the pastry is puffed and golden. Let them cool for at least 5 minutes before serving, as the filling will be very hot.
- Cook Time: 35 minutes