Description

These Caramel Apple Turnovers combine flaky puff pastry with tender, cinnamon-spiced apple filling and a luscious homemade caramel sauce drizzle. Perfect for a cozy dessert or sweet snack, these turnovers offer a delightful blend of warm apple flavors and rich caramel wrapped in crisp, golden pastry.

Ingredients

Scale

For the Caramel Sauce:

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

For the Apple Filling:

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

For the Turnovers:

1 package frozen puff pastry, thawed (2 sheets)
1 large egg, for egg wash
Raw sugar, for topping

Instructions

Prep: Thaw the puff pastry according to package directions while preparing the apple filling and caramel sauce. Make the homemade caramel sauce following the recipe, which takes about 10 minutes, and can be prepared up to a week in advance.
Make the Filling: Rinse, peel, and dice the apples into bite-sized chunks. In a medium pan over medium-high heat, combine apples with butter, brown sugar, cinnamon, nutmeg, and ground cloves. Cook for 12 minutes, stirring occasionally. Dissolve corn starch in water and add to the apple mixture, cooking for another 45 seconds to thicken. Remove from heat and set aside.
Prepare the Puff Pastry Squares: Preheat oven to 400°F (205°C) and line two baking sheets with parchment or silicone mats. Beat the egg for egg wash. Roll out the first sheet of thawed puff pastry on a lightly floured surface to about 12″ x 12″. Cut into 4 squares and place on baking sheet. Brush edges with egg wash. Add about 3 tablespoons of apple filling to one half of each square, fold over to form triangles, pinch edges, and cut a small slit on top. Chill in freezer 5 minutes or fridge 10 minutes, then crimp edges with a fork, brush tops with egg wash, and sprinkle raw sugar.
Bake: Bake turnovers for 18-24 minutes until deep golden brown. While the first batch bakes, repeat steps with second puff pastry sheet.
Serve + Store: Drizzle warm turnovers with homemade salted caramel sauce and serve immediately. Store leftovers in an airtight container in the fridge for 1-2 days and reheat in oven to maintain flakiness.
Make-Ahead Tips: Assemble unbaked turnovers without egg wash and freeze in a single layer. Bake from frozen, adding a few extra minutes as needed. Prepare caramel sauce up to one week ahead and refrigerate.

Notes

Ensure puff pastry is still cold but pliable when working to get perfect flaky layers.
Use a mix of apple varieties for a balance of sweetness and tartness.
Thicken apple filling carefully with cornstarch slurry to avoid clumps.
Egg wash and raw sugar topping give the turnovers a beautiful golden and crunchy finish.
Store leftovers properly to maintain pastry texture; reheat in oven rather than microwave.
Freezing unbaked turnovers is a convenient make-ahead option.

Prep Time: 25 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel apple turnovers, puff pastry dessert, autumn dessert, homemade caramel sauce, apple pastries