Caramel Apple Turnovers with Puff Pastry

Puff pastry apple turnovers on a light surface with salted caramel sauce drizzled on and whole apples around.

Caramel Apple Turnovers with Puff Pastry

These Puff Pastry Caramel Apple Turnovers are a fall dream! A tender, spiced apple filling is wrapped up in a blanket of golden, 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!

Course Dessert

Cuisine Dessert

Keyword Apple Turnovers, Easy Apple Hand Pie, Easy Dessert Recipes, Fall Desserts

Prep Time 20

Cook Time 20

Servings turnovers

Calories 501kcal

Author Stephanie Simmons

Ingredients

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

Remaining Ingredients:

1 package frozen puff pastry, thawed 1 package should have 2 sheets - you'll need both
1 large egg, for egg wash
raw sugar, for topping
1 batch salted caramel sauce recipe linked below

Instructions

Prep: Make sure you thaw the puff pastry, according package directions. 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! This can be made up to a week ahead.
Make the Filling: Rinse and peel your apples. Dice into bite size chunks. 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 lazily 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 45 seconds. 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° F. Line two baking sheets with parchment paper or silicone baking mats. Beat the egg in a small bowl for your egg wash.
Once the sheets of puff pastry have thawed (it should still feel fairly cold to the touch), roll out the first sheet, to about 12" x 12" on a lightly floured work surface.
Cut the sheet into 4 equal squares and place on a parchment-lined baking sheet. Brush the edges of each square with egg wash. Add about 3 tablespoons of the apple mixture to one half of each puff pastry square, then fold the tops over to make a triangle, pinching the edges together with your fingertip. Cut a small slit in the top of each turnover.
Pop the pan in the freezer to chill for 5 minutes or in the fridge for 10, then crimp the edges with a fork. Cut small slits on top of each turnovers with a sharp knife. Brush the top of the turnovers with egg wash, and sprinkle on a little coarse sugar.
Bake: Bake for 18 - 24 minutes. The turnovers should be a deep 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 in the oven to preserve the crisp, flaky texture.
Make-Ahead Tips: Unbaked turnovers can be fully assembled without the outer egg wash, and frozen in a single layer. Bake from frozen adding a few minutes to the bake time if needed. Caramel can be made up to a week ahead and stored in the fridge.

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