Apple-Cranberry Turnovers with Whipped Cream | RICARDO

Ingredients

• 4 cups (440 g) Cortland apples, peeled and diced (about 3 apples)
• 1 cup (105 g) frozen cranberries
• 1/2 cup (105 g) sugar, plus more for sprinkling
• 1/2 cup (125 ml) water
• 2 sheets (200 g each) store-bought puff pastry, thawed, cold
• 1 egg, beaten
• 1 1/2 cups (375 ml) 35% whipping cream
• 3 tbsp sugar
• 1 tsp (5 ml) vanilla