Easy Caramel Apple Puff Pastry Turnover Recipe
I have to be honest here. I really really really wish I was still at the beach. I’m sure you can totally get on board with that. Our last trip to Hilton Head for the long Labor Day weekend was one of the most relaxing weekends I’ve had in at least two years.
Granted, the Hilton Head trip was the second beach vacation we had this year and I’m grateful for that. This one was just Chris and me – trust me when I say it was much quieter than the one with most of my entire family and a whole lot of kids.
But sigh… Here we are. Back at work and well on our way through September. And that means apples. I know I’m late to the apple party, but my head is still eating peaches, grilling, and drinking beer on the beach. I’m trying to catch up so how about we try an Easy Slow Cooker Apple Sauce or some Salted Caramel Apples and come on ride this train.
We could also talk about some Easy Caramel Apple Puff Pastry Turnovers if you’d like. Because who in their right mind doesn’t love some caramel apples or puff pastry or just make you some caramel apples and stuff them right into a puff pastry, seal all that deliciousness up in here, and bake it in the oven. Y’all will absolutely want to be sure to save some of that caramel cinnamon buttery cooking sauce to
drown drizzle over the top of all that warm and cozy apple stuffed pastry because it just wouldn’t be the same with out it. Seriously, who doesn’t love some caramel-y goodness on the inside and the outside of a caramel apple turnover?
You better get started. It’s going to be breakfast soon!
- 5 small to medium apples, peeled, cored, and roughly chopped into about 1/4 inch pieces - I used gala and granny smith
- 1/3 cup sugar, plus 1 teaspoon to sprinkle before baking
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1/4 cup water
- 1 tablespoon butter
- 2 puff pastry sheets (1 17.3 box), thawed
- 1 egg, lightly beaten
- 1 tablespoon cornstarch
- pinch of salt
- Preheat oven to 400
- Combine apples, sugar, brown sugar, cinnamon, nutmeg, water, and butter in a Dutch oven and bring to a boil, reduce heat to simmer
- Make a well in the center of liquid and whisk in cornstarch until dissolved
- Continue to cook until softened to fork tender, but not mushy, set aside to cool slightly
- Roll out pastry dough to 2 even squares and cut each piece into 4 equal squares
- Transfer 2 tablespoons of the apple mixture onto each pastry square - bring very little of the liquid to prevent leaking and soggy dough and reserve the remaining liquid for a finishing drizzle
- Fold each square into a triangle
- Use a pastry brush to lightly coat the top of each triangle with the egg
- Use a fork to lightly press the edges together
- Evenly sprinkle each turnover with the remaining teaspoon of sugar
- Bake for 15 - 17 minutes or until golden brown
- Cool on a wire rack and serve warm or at room temperature
- Drizzle with remaining caramel sauce right before serving