Leftover Cranberry Turkey Puff Pastry
Cream cheese joins turkey and cranberry in Whitney Bond's baked delight
Try this high-impact, low-fuss Thanksgiving leftovers recipe for a new twist. Braiding puff pastry is one of food blogger and cookbook author Whitney Bond’s tricks for making a dish look way more complicated than it actually is.
It’s as simple as cutting away triangular sections at the bottom, making diagonal slices all the way up and crisscrossing the dough over the filling. And leftover cranberries get revamped with the Cranberry Jalapeño Relish recipe below.
Whitney Bond’s Leftover Cranberry Turkey Puff Pastry
Cream cheese joins turkey and cranberry relish in this baked delight from Whitney Bond, perfect for Thanksgiving leftovers.
Puff pastry sheet, thawed
2 oz. cream cheese, softened
1 c. shredded leftover turkey
1/2 c. cranberry jalapeño relish (recipe below)
1 egg + 1 t. water, whisked together to make egg wash
Preheat oven to 400 degrees.
Lay the puff pastry sheet flat on parchment paper.
Spread the cream cheese down the middle.
Top with turkey, then cranberry relish.
To make the braided top, slice and remove a triangle piece from the bottom of each side of the pastry dough, then slice 1/2-inch diagonal lines up each side.
Fold the bottom portion of the pastry dough (where the triangles were cut away) up. Beginning on one side, pull a strip of dough up over the filling, alternate each side to form a crisscross over the filling. Repeat until the filling is covered.
Brush with egg wash and bake for 25-30 minutes, or until golden brown.
Cranberry Jalapeño Relish
2 jalapeños, minced
12 oz. fresh cranberries
1 c. sugar
1/3 c. water
1 T. lime juice
1 t. lime zest
Add all of the ingredients to a medium saucepan and heat over medium-high.
Once the cranberries begin to burst, turn the heat off and mash the cranberries. Let cool completely or refrigerate before adding them to the pastry puff.
Tip: Leftover roasted turkey, removed from the bone, can be frozen for 3-4 months.