Necessity is the mother of invention.

I am not a big puff pastry fan. I'm not either a major fan of cranberries. But that's what happens when you open the freezer on a Thursday night, completely unprepared for the fast approaching Shabbos. You end up concocting things that you wouldn't normally dream of.

And, guess what? This accident turned out pretty good. Pretty, pretty good. Sweet filling balanced with a savory crust. Crunchy and flaky.

If not for my aversion to bought pastry dough, I might make this every week.

Cranapple Turnovers
Serves 4-6; about 1 hour 15 minutes prep

1/2 bag frozen cranberries
2 granny smith apples
1/2 cup brown sugar or agave nectar
1 cup apple juice
1 cinnamon stick
1/2 teaspoon grated ginger
1 package puff pastry dough, defrosted
1 egg yolk
Turbinado sugar, for decorating

Combine everything but the dough in a saucepan. Bring to a boil over medium heat. Lower the heat and then cook, stirring from time to time, for about 20 minutes. Perch a colander over a bowl and pour the fruit into the colander. Let it cool, draining, to get rid of the extra juices.

Preheat the oven to 375*. Line a baking sheet with foil or a Silpat mat if you have one.

Roll the puff pastry just a bit to soften it. (I did this right on my Silpat mat.) Cut the dough into 9 squarish pieces. Put about a tablespoon of filling into the center of each square.

Fold the sides of each square in to make a pretty triangle. Seal the edges well by pinching them together with your fingers. Use a fork to crimp the edges.

Glaze with the egg and then sprinkle with sugar. Bake at 375* for 10 minutes. Reduce the heat to 350* and bake for 10 minutes longer. Cool on racks and serve as a dessert or side dish if you're feeling wicked.