Apple-Cranberry Football Turnovers

Apple-Cranberry Football Turnovers


1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
1 cup fresh cranberries
1/2 cup freshly squeezed orange juice, about 1 orange
1/2 cup dark brown sugar
1/4 tsp ground cinnamon
Buttermilk-Cornmeal Pastry Dough
1 egg, lightly beaten
1 Tbsp granulated sugar
1/4 tsp ground cinnamon


Bring the apple, the cranberries, the orange juice, the brown sugar & the cinnamon to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 10 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Remove from the heat. Chill at least 1 hour or up to 2 days.
Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Roll the dough between plastic wrap to a 1/8-inch thickness. Cut 12 {4-inch} squares, rerolling the dough as needed. Brush the egg on the bottom of 11 dough squares; top the center of one corner with 1 Tbsp apple mixture. Fold the dough in half creating a triangle. Press the edges well to seal. Use a fork to create a decorative flute around the sealed portion of each miniature pie. Place onto a parchment paper-lined half sheet pan with the remaining dough square. Cover & chill 20 minutes.

The Football Pastry Design:

Preheat the oven to 400 degrees. Cut 11 {2-inch x 1/4-inch} dough strips & 33 {3/4-inch x 1/4-inch} dough strips from the remaining dough square using a pastry wheel. Brush the surface of each turnover with the egg; top with a 2-inch dough strip & brush with the egg again. Place 3 {3/4-inch} dough strips over the 2-inch strip to resemble football laces, pressing to adhere. Piece a few small slits along the fold for steam to escape. Brush the tops with egg again. Combine the granulated sugar & the cinnamon; sprinkle over the turnovers. Bake on two parchment paper-lined half sheet pans, in batches, on the middle oven rack 18 to 20 minutes or until golden brown. Let stand 10 minutes. Remove to a wire rack to cool. Serve at room temperature.

The Extra Point:

Prepare the turnovers up to one day ahead of time & bake just before guests arrive. If traveling, package in a wax paper-lined plastic container to help cushion the pies for easy transport & to keep the design looking fresh.

Buttermilk-Cornmeal Pastry Dough
makes 12 {4-inch} dough squares

The Football Pastry Design
Small strips of pastry dough give these pretty petite pies panache. Follow my simple guide to get the look.

1 1/2 cups all purpose flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc. Place the dough disc between two sheets of plastic wrap. Use as directed.)

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