Chef Elizabeth Stone, Silver Stone Events
Cranberry Cream Cheese Turnovers
Serve 6 – 8
1 package frozen puff pastry dough, thawed
1 cups softened cream cheese
¼ cup sugar
½ cup leftover cranberry sauce or relish
1 egg mixed with 1 teaspoon water
Pre heat oven to 400 degrees. Roll out puff pastry dough and cut into 4” x 4” square. Mix
together cream cheese and sugar until smooth. Place 1 tablespoon of cream cheese filling into
the middle of the pastry square. Place 1 teaspoon of cranberry relish on top of cream cheese.
Fold pastry square into a triangle and use a fork to seal the edges. Brush with egg wash.
Place turnovers on a baking sheet and bake for 20 minutes or until golden brown.
Cinnamon Apple Pie Milk Shake
1 leftover apple pie (or part of pie)
2 cups milk
1 cup vanilla ice cream
½ teaspoon cinnamon
Use a spoon and scoop out the apple pie filling including crust. Put into a blender. Pour in milk
and add ice cream. Blend until smooth and sprinkle with cinnamon.
Pumpkin Pie Mousse
1 leftover pumpkin pie (or part of pie)
3 cups heavy cream, whipped (can also use premade/store bought whipped topping)
Use a spoon and scoop out the pumpkin pie filling. Fold the whipped cream into the filling and
serve in a glass. Garnish with additional whipped cream and cinnamon.