I’m still working on using up all the apples we got from apple picking a few weeks ago. So, prepare yourself for a couple (or more) apple recipes in the next few weeks.
That’s fineee with me though, because apple desserts are usually super easy. Apples kind of stand alone, ya know? They don’t need much to dress them up. A little sugar, a little cinnamon, a little CARAMEL. I’m loving this situation.
Which brings us to the Caramel. Apple. Turnover.
Apple turnovers are amazing to begin with. But, add caramel? It takes them to the next level.
Also, can we talk about puff pastry? This is the first time I have ever used puff pastry – I know, I’m late to the show on this one. But seriously – where has this been all my life? There are so many things you can do with it, and it requires basically minimal effort.
The result is a deliciously flaky crust – with a delicious caramel apple filling. Don’t worry – we’re talking as simple as the Kraft/Brasch’s individually-wrapped caramel squares. Just pop one of those in with the filling of each turnover, and magic.
You MUST, MUST serve this with some vanilla bean ice cream. It’s like the most perfect dessert combo ever. Ever. Especially perfect for cozy fall nights.
- 5 apples (I used a mix of Golden Delicious + Honeycrisp)
- 4 TBS butter
- 3/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 cup water
- 1 package puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Preheat oven to 400 degrees. Thaw puff pastry according to package directions. Peel, core, and cut apples into chunks. (See photo at top of post for size reference.) Melt butter in a saucepan on the stove, then stir in brown sugar, spices, water, and apples.
Bring the mixture to a boil, stirring often. Once it reaches a boil, simmer for about 5 minutes to soften apples. Remove from heat and set aside. Roll one of the sheets of puff pastry out to a square – then cut it into 4 even squares. Lay the squares on a parchment paper lined baking sheet. Add 2 spoonfuls of the apple mixture and an unwrapped caramel piece onto each square. Brush the edges of the pastry with egg wash and fold one side over to form a triangle, pressing the edges together to seal. Cut 3 small slits in the top of each turnover for decoration. Brush the tops of each turnover with the egg wash and sprinkle some coarse sugar over the top. Repeat with the second sheet of puff pastry. Bake turnovers for 17-20 minutes, until golden brown. Serve warm with ice cream.
Yield: 8-10 turnovers
*Note* With one of the puff pastry sheets, I got 4 squares and with the other I got 6. The amount of turnovers depends how far you can roll out the dough.