ADVERTISEMENT

Poppyseed Cranberry Turnovers

Poppyseed Cranberry Turnovers
YIELDS
8 servings
ADVERTISEMENT

Ingredients

Poppyseed Filling

¾
cup poppyseeds
4
Tbsp sugar
cup 2 % milk
1
Tbsp unsalted butter
½
tsp vanilla extract

Turnovers

2 ½
cup fresh or frozen cranberries
½
cup sugar
¼
cup honey
1
tsp vanilla extract
½
tsp ground cinnamon
8
sheet phyllo pastry
¼
cup unsalted butter, melted
poppyseeds for sprinkling
ADVERTISEMENT

Directions

Step 1

For poppyseed filling, grind poppyseeds and sugar in a food processor. Remove and scrape into a small saucepot. Stir in milk and simmer, stirring often, until milk is absorbed. Stir in butter and vanilla and set aside to cool.

Step 2

Preheat oven to 375 °F. Toss cranberries with sugar, honey, vanilla and cinnamon. Spread out one sheet of phyllo pastry and brush lightly with butter. Lay another sheet of phyllo on top and brush with butter. Continue layering and brushing 3 more phyllo sheets. Cut phyllo into 4 strips. Spoon a little cooled poppyseed filling at the end of each strip and spoon cranberries over. Fold a triangle over fruit filling and continue folding the pastry into a triangle, sealing in the fruit. Repeat with remaining 4 sheets of phyllo. Place turnovers, seam-side down on a parchment-lined baking sheet. Brush tops with butter and sprinkle with poppyseeds. Bake for 18 to 20 minutes, until pastry is a rich golden brown. Serve turnovers warm or at room temperature.

Rate Recipe

My rating for Poppyseed Cranberry Turnovers
ADVERTISEMENT