Cran-Apple Fontina in Puff Pastry

Instructions

1. Heat oven to 400°F.
2. Bring the cranberries, apple, orange juice, brown sugar, cinnamon and salt to a boil in a saucepan over medium heat. Reduce heat to medium-low; simmer, uncovered, for 12-17 minutes or until cranberries pop and apple is just tender, stirring occasionally. Remove from the heat. 
3. Unroll puff pastry on a parchment-lined baking sheet. Place fontina in center; top with cranberry mixture. Fold pastry edges up over filling. (Center will be uncovered.) Whisk egg and water; brush over pastry. 
4. Bake for 26-32 minutes or until pastry is golden brown. Cool slightly. Serve with baguette, apple and pear slices.