-
1
Put 1 cup (2 sticks) of the butter in the bowl of a stand mixer and beat on medium until smooth, about 30 seconds.
-
2
Scrape down the sides of the bowl, add the cream cheese, and mix on medium to blend, 30 seconds longer.
-
3
Scrape the bowl again, add the flour and 1/2 teaspoon salt, and mix on low speed just until it comes together in a ball.
-
4
Divide the dough in half and shape each half into a square slab.
-
5
Wrap with plastic wrap and chill for at least 3 hours, or overnight.
-
6
Meanwhile, put the remaining 1/4 cup (1/2 stick) butter, the light brown sugar, and a pinch of salt in a large skillet over medium heat.
-
7
When the butter is melted, add the apples and cook, stirring frequently, until they start to soften, 8 to 10 minutes.
-
8
Mix in the cranberries and lemon juice and let cool completely.
-
9
When youre ready to roll the dough, position racks in the top and bottom thirds of the oven and heat to 350F.
-
10
Line 2 large rimmed baking sheets with parchment or a nonstick liner.
-
11
Transfer one half of the dough to a lightly floured work surface and roll it out into a 12-inch square about 1/8 inch thick.
-
12
You wont have much excess dough, so trim and reposition pieces of the edge to make a straight-sided square, pressing seams firmly to seal.
-
13
Cut the dough into four 6-inch squares and set aside.
-
14
Repeat with the other half of the dough.
-
15
Divide the apple filling among the dough squares, leaving at least a 1/2-inch border around the edge.
-
16
Brush the borders lightly with the beaten egg and fold each square in half to make a triangle.
-
17
Use a fork to crimp the edges and ensure a good seal.
-
18
Transfer to the 2 baking sheets, spacing them evenly apart.
-
19
Brush the tops of the turnovers with egg and sprinkle generously with the turbinado sugar.
-
20
Cut 3 small slits into the top of each turnover.
-
21
Bake for 15 minutes and then rotate the sheets top to bottom and front to back.
-
22
Continue to bake until golden brown and you can see the filling bubbling through the slits, about 15 minutes longer.
-
23
Let cool slightly on the baking sheets.
-
24
Serve warm or at room temperature.
-
25
These turnovers can easily be assembled and then frozen.
-
26
Freeze them on the lined baking sheet; when solid, transfer to a zip-top bag and seal.
-
27
Theyll keep for up to 2 months this way.
-
28
When ready to bake, arrange on a baking sheet and bake as directedtheyll just take an extra 10 minutes or so in the oven.
