Caramel Apple Turnovers are a fall dream! A tender, caramely, spiced apple filling is wrapped up in a blanket of golden brown, flaky puff pastry and topped with salted caramel sauce. These apple turnovers shine in any situation – whether it’s a casual afternoon baking session, or a holiday celebration!
This is one of those desserts that’s just crazy easy. A little store-bought puff pastry (because WHO has time to make that?!), a little apple filling, and a little 10-minute caramel sauce situation! Can we talk about how apples are THE BEST? They don’t need much to dress them up. A little sugar, a little cinnamon, a little CARAMEL. I’m loving this situation.
Once you’ve cooked your filling on the stovetop, we’ll plop a few spoonfuls into each of our puff pastry squares, brush the edges with egg wash, and fold it into a triangle.
Crimp the edges with a fork, brush the tops with egg wash, sprinkle on some raw sugar, and bake! Waiting for these to finish baking is honestly the hardest part of this recipe, heh.
Look at those golden brown, flaky, crisp, pockets of puff pastry!
Drizzle some salted caramel sauce on them while they’re nice and warm from the oven – promise you’ll do this. Promise!
And, dive in! The pastry is flaky, the filling is sweet and tender, and the salted caramel sauce on top perfectly pulls the whole dessert together. If you’re feeling like you want to take this up yet another level, serve these caramel apple turnovers with a scoop of vanilla ice cream!
Honestly, there’s no wrong way to enjoy these.
Happy fall baking, friends!
Did you make this recipe? Snap a photo and leave a comment below!
Caramel Apple Turnovers
For the Apple Filling
- 4 medium apples 5 and 1/2 cups, diced. I used a mix of honeycrisp and golden delicious
- 1/4 cup salted butter (4 tbsp)
- 1/2 cup brown sugar, packed
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tsp corn starch
- 2 tsp water
- 1 package frozen puff pastry, thawed 1 package should have 2 sheets - you'll need both
- 1 large egg
- raw sugar, for topping
- 1 batch salted caramel sauce recipe linked below
- Prep: Make sure you set the puff pastry out to thaw, according to the directions on the package. Let it thaw while you prep the filing and caramel sauce. Make the caramel sauce using my Simplest Homemade Caramel Sauce Recipe - it takes only 10 minutes!
- Make the Filling: Rinse and peel your apples. Dice into small ish chunks (see photo above for reference). Add all the apple filling ingredients except the corn starch and water to a medium pan over medium high heat. Cook for 12 minutes, stirring the whole time. Add the corn starch and water to a small bowl, and stir until the corn starch is dissolved. Pour this into the apple filling, and cook, stirring, for 1 more minute. This will thicken the sauce. Turn off the heat and set the filling aside while you prep the puff pastry.
- Prepare the Puff Pastry Squares: Preheat the oven to 400 degrees F. Once the puff pastry has thawed (it should still feel fairly cold to the touch), lightly flour your counter and roll out the first sheet, to stretch it a bit bigger. (I usually roll mine to about 12 x 12). Cut the sheet into 4 squares. Line a baking sheet with parchment paper, and place the squares on it. Beat the egg in a small bowl - this is your egg wash. Brush the edges of each puff pastry square with egg wash. Add about 3 tablespoons of the apple filling to one half of each puff pastry square, then fold the tops over to make a triangle, and pinch the edges together with your fingertip. Prick an x in the top of each turnover with a fork. Pop the pan in the freezer to chill for 5 minutes, then crimp the edges with a fork. Brush the tops of each turnover with egg wash, and sprinkle on a little coarse sugar.
- Bake: Bake for 18 - 24 minutes. Puff pastry will be a nice golden brown. While the first pan bakes, repeat this with the second sheet of puff pastry.
- Serve + Store: Drizzle the warm turnovers with salted caramel sauce and enjoy while hot from the oven! These are best while they're fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days and reheat gently in the microwave.
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