Apple Turnovers

Closeup of an apple turnover with a bite taken out of it.

You won't believe how easy it is to make apple turnovers! This shortcut recipe uses store bought puff pastry paired with a brown sugar-cinnamon apple filling and a salted caramel topping.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings or 12 (see note)

Calories 300kcal

Author Allison - Celebrating Sweets

Ingredients

1 sheet store bought puff pastry approximately a 9x9 square
1¼ cups peeled diced apples
1 tablespoon unsalted butter
2 tablespoons brown sugar
¼-½ teaspoon apple pie spice or cinnamon
½ teaspoon cornstarch
1 teaspoon lemon juice
1 tablespoon heavy cream
¼ cup salted caramel sauce My favorite is fleur de sel caramel sauce from Trader Joes

Instructions

In a small saucepan over medium heat, cook diced apples with butter, brown sugar, and pie spice/cinnamon until tender, about 10 minutes. In a small bowl, whisk cornstarch, lemon juice, and 1-tablespoon water. Add cornstarch mixture to the apples, and continue to cook for another minute or two, until thickened. Allow the mixture to cool completely. While the apples are cooling, thaw puff pastry according to package instructions.
Preheat oven to 375°F. Line one baking sheet with parchment paper. If doubling the recipe, use two baking sheets.
Cut one sheet of puff pastry into six 3x3 inch squares (you might have a few scraps of puff pastry leftover). Place the puff pastry squares on parchment lined baking sheet. Brush a little bit of heavy cream around the edges of the puff pastry.
Scoop about one tablespoon of apple filling into the center of each square. Fold the pastry diagonally from corner to corner and press the edges to seal. Use a fork to crimp the edges.
Brush a little heavy cream on top of each turnover (this help develop a golden brown color). Cut a small slit on top of each turnover for steam to escape. Bake for 17-20 minutes until puffed and light golden brown. Place the pan on a wire rack to cool. Drizzle with salted caramel right before serving.

Notes

Recipe tips:

Follow package instructions for thawing puff pastry. If it's a little cold it's easier to work with than if it starts to warm up.
Dice apples small. This ensures they cook quickly and fit inside in the pastry.
After testing this recipe several times I opted for heavy cream instead of an egg wash to help the pastries get their golden brown color. I found the egg wash imparted a noticeable egg flavor. If you'd prefer to use an egg wash, feel free to do so.
Check on the pastries halfway through bake time. If they are not browning evenly, rotate the pan or move to another oven rack. This will depend on how evenly your oven bakes.
Wait to add the salted caramel drizzle until right before serving. Prefer icing instead of caramel? Whisk ½ cup powdered sugar, 1-2 teaspoons milk, and a few drops of vanilla.

Recipe size:

For 12 turnovers, double the whole recipe.

Serving and storage:

Serving: Serve warm or at room temperature. These are best the day they are baked.

Storage: Store leftovers in the refrigerator for up to two days. Ideally, wait to add the salted caramel sauce until serving. Reheat in a toaster oven.

Nutrition