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Mini Apple-Cranberry Turnovers

Fall seems to be a time of year when we look for a new recipe or two to try out, whether it’s for comfort food, or for some upcoming gathering. Since it is tailgating season, we wanted to come up with a sweet dessert that would be easy to serve at a tailgate party. Easy to serve? Think finger food! And this mini fruit turnover recipe was the answer.


Regular size turnovers are a bit large to be considered a finger food. So we thought that if it was half the size, it would be a perfect finger food dessert for a tailgate party – it fits right in with all those other finger foods – snack trays, chips, and cheese spreads and crackers that everyone loves to munch on at a gathering.




For the mini turnovers, we used ready-made puff pastry, along with fresh apples and cherry-infused Craisins. If you have never baked anything using puff pastry before, you’ll be surprised at how puffy and deliciously flaky it becomes.


For the filling, two varieties of apples (one sweet and one tart) gave it a nice balance.





As a side note, you may have some apple filling left over, as we did. It freezes well, and the remaining filling could be used to make a tasty pastry like a galette.


Preheat oven to 400°.


Mini Apple-Cranberry Turnovers

(Makes 16 mini turnovers)


2   Granny Smith apples, peeled and sliced

2  Golden Delicious apples, peeled and sliced

2 tablespoons butter

1/2 teaspoon cinnamon

1 tablespoon flour

1/3 cup sugar

1/2 cup Craisins, we used the cherry-infused variety

1 – 17.3 oz box Pepperidge Farm ready-to-bake puff pastry, the pastry comes in sheets, and there are 2 sheets



1/4 cup confectioner’s sugar, sifted (keeps sugar from forming tiny lumps)

milk – start with a 1/2 teaspoon, and add more as needed to get the consistency of a thin glaze




Making the Filling


Peel and thinly slice the apples. Keep sliced apples covered with water to prevent them from turning brown.




Mix the sugar, flour, and cinnamon together.


Melt the butter with the sugar mixture on medium heat in a large skillet. Stir together as the butter melts. Next, drain the apples, and add to the skillet.




Stir the apples to coat with the sugar and butter. Cook the apples until almost cooked through. Add the Craisins toward the end, a couple of minutes before the filling is completed.


Remove from burner. Set aside while the pastry is being prepared.



Cutting & Filling the Puff Pastry


This next section may sound like puff pastry is impossible to work with, but it’s not! As soon as you know what to expect, you’ll be ready to go.


Uncooked puff pastry is a bit different than uncooked pie pastry, in that the puff pastry will become very tacky when it is not cold. Work with only the amount of pastry that you can at one time, keeping the rest in the refrigerator.


Lightly flour the work surface so that the pastry will be easier to work with, and doesn’t stick (it may stick a little). It doesn’t hurt to flour your hands, too!


With the back of a spoon, smooth out the folds (it doesn’t have to be perfect).





Cut the pastry with a knife. Normally, each sheet of pastry would make 4 turnovers when cut in 4 squares. But to make the mini turnovers, each one of the 4 squares will be cut in half, diagonally, creating 8 minis.



Note the fold line, shown at the right.


After the pastry is cut, place a mound of filling in the center of each puff pastry.




Fold over the pastries so the two corners meet. The photo above shows where the fold line will be.


Press the edges of the pastry together with the prongs of a fork.




Make a small slit in the top of each folded pastry. Brush the tops of all the turnovers with milk to help prevent getting over done while baking. We baked the turnovers on a parchment lined cookie sheet.




Place in preheated oven for 15 minutes, or until lightly browned and puffed.


Remove from oven and place on a cooling rack. When the turnovers have cooled, place a piece of wax paper beneath the cooling rack, and drizzle a thin glaze over the tops of the turnovers in a back and forth motion. Letting the glaze run off the tip of a knife will create a nice thin stream of glaze.


Please let us know if you try this recipe. We would love to hear how working with the puff pastry went. And we would definitely love to know if you liked the Mini Apple-Cranberry Turnovers!




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  1. These look so delicious! I love puff pastry and it makes such easy work of these turnovers. Apple anything makes me happy, especially with the coming fall :)

  2. I would love to go to your next tailgate party… wonderful little treats. Thanks for sharing your turnovers with us on foodie friday.

  3. I wanted to invite you to the Friday Flash Blog Party, the best linky in town! I hope you’ll join us and link up. Who knows. You may just get highlighted!

    The party goes on through Monday.

    Jennifer @ The Jenny Evolution

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