Name: Caramel Apple Turnovers with Puff Pastry Recipe
Prep time: 25 min
Cook time: 24 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup granulated sugar (210 grams); 6 tbsp salted butter, cubed (85 grams); 1/2 cup + 1 tbsp heavy cream (135 grams); Pinch of salt; 4 medium apples (5 and 1/2 cups diced, mix of Honeycrisp and Golden Delicious); 1/4 cup salted butter (57 grams); 1/2 cup packed brown sugar (110 grams); 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 (2 sheets); 1 large egg, for egg wash; Raw sugar, for topping

Ingredients

1 cup granulated sugar (210 grams)

6 tbsp salted butter, cubed (85 grams)

1/2 cup + 1 tbsp heavy cream (135 grams)

Pinch of salt

4 medium apples (5 and 1/2 cups, diced; a mix of honeycrisp and golden delicious recommended)

1/4 cup salted butter (57 grams)

1/2 cup brown sugar, packed (110 grams)

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 (contains 2 sheets)

1 large egg, for egg wash

Raw sugar, for topping

Instructions

Step 1: Thaw the puff pastry according to package instructions. While it thaws, prepare the caramel sauce following a homemade caramel sauce recipe or your preferred method; this can be made up to a week ahead.

Step 2: Peel, core, and dice the apples into bite-sized chunks. In a medium pan over medium-high heat, combine the apples with 1/4 cup butter, brown sugar, cinnamon, nutmeg, and cloves. Cook for 12 minutes, stirring gently.

Step 3: Mix corn starch and water in a small bowl until dissolved. Stir this mixture into the apples and cook for 45 seconds until the sauce thickens. Remove from heat and set aside.

Step 4: Preheat the oven to 400°F. Line two baking sheets with parchment paper. Beat the egg for the egg wash.

Step 5: Roll out the first puff pastry sheet on a lightly floured surface to about 12″ x 12″. Cut into 4 equal squares and place on a baking sheet. Brush edges with egg wash.

Step 6: Spoon about 3 tablespoons of the apple filling onto half of each square. Fold over to form triangles and pinch edges to seal. Cut a small slit on top of each turnover to vent.

Step 7: Chill the turnovers in the freezer for 5 minutes or fridge for 10 minutes. Crimp edges with a fork, brush tops with more egg wash, and sprinkle with raw sugar.

Step 8: Bake the turnovers for 18–24 minutes until deep golden brown. Repeat with the second puff pastry sheet.

Step 9: Serve warm drizzled with caramel sauce. Enjoy fresh for the best texture and flavor.

Tips & Variations

Use a mix of tart and sweet apples like honeycrisp and golden delicious for balanced flavor.

For extra flavor, add a splash of vanilla extract or a tablespoon of bourbon to the apple filling.

Unbaked turnovers can be assembled without egg wash and frozen in a single layer; bake from frozen, adding a few extra minutes to the bake time.

Raw sugar on top adds a lovely crunch—substitute with turbinado sugar if preferred.

FAQs

Can I use pre-made caramel sauce instead of homemade?

Yes, store-bought caramel sauce works well and can save time. Just warm it slightly before drizzling over the turnovers for best results.

Can I substitute fresh apples with frozen or canned apples?

Fresh apples are preferred for texture and flavor. Frozen apples often release too much water, and canned apples are usually too soft, which can make the turnover filling soggy.