Creamy Apple-Cranberry Turnovers

Creamy Apple-Cranberry Turnovers (Adapted from CL)

1 1/2 tablespoons butter
4 cups coarsely chopped apples (I used all granny smiths)
1/4 cup packed brown sugar
1/4 cup dried cranberries
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cream cheese, softened
1 tablespoon sour cream
1 teaspoon all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
12 circles of the Sweet Cream Cheese Dough

For the glaze

1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon sour cream
1/4 teaspoon vanilla extract

In a large skillet, melt butter over medium heat. Stir in apples and cook until they are tender and start to turn a light golden - about 15 minutes. Mix in brown sugar, cranberries, cinnamon, and nutmeg. Cook just until the sugar melts and the mixture is well combined. Remove from heat and let cool slightly.

In a small bowl, whisk together cream cheese, sour cream, flour, vanilla and egg white. Add to the cooled apples and gently fold to combine.

Using the chilled dough circles, place about 3 tablespoons of the cooked apples on the center of the dough. Fold one edge over to the other and seal with a fork. Set on a parchment lined baking sheet and repeat with the remaining filling and dough circles. Cover and set in the freezer for 30 minutes.

Preheat oven to 425

Remove turnovers from the freezer and take off the cover. Using a fork, pierce each top once. Bake on bottom rack until the edges are golden brown - about 18-20 minutes. Remove and place on a wire rack to cool completely.

To make the glaze

In a small bowl, whisk together confectioners' sugar, milk, sour cream and vanilla. Evenly drizzle over each turnover.

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