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Caramel Apple Turnovers

Caramel apple turnovers feature tender diced apples in a thick caramel filling tucked into flaky puff pastry. Bake them until puffed and deep golden brown for a crisp, buttery finish.
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Prep Time 25 minutes
Cook Time 28 minutes
Cooling and resting 40 minutes
Total Time 1 hour 33 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 1 tbsp butter unsalted
  • 1.5 cup apples peeled, cored, cut into 1/4-inch dice; about 2 small apples
  • 2 tbsp brown sugar packed light
  • 0.5 tsp cinnamon ground
  • 0.125 tsp salt kosher
  • 1 tsp lemon juice
  • 0.33 cup caramel sauce thick
  • 1 tbsp cornstarch
  • 1 tbsp water
Make the turnovers
  • 1 package (17.3 oz) puff pastry frozen, thawed but cold
  • 1 egg large, beaten

Equipment

  • 1 10-inch skillet
  • 2 18x13-inch baking sheets

Method
 

Make the filling
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the apples, brown sugar, cinnamon, salt, and lemon juice, and cook, stirring often, for 5–7 minutes, until the apples are tender but still hold their shape.
  3. Stir in the caramel sauce.
  4. In a small bowl, stir the cornstarch and water until smooth, then stir the mixture into the skillet and cook for 1–2 minutes, until the filling is bubbling and thickened.
  5. Transfer the filling to a bowl and let it cool completely, about 30 minutes.
Assemble and bake
  1. Heat the oven to 400°F and line two 18x13-inch baking sheets with parchment paper.
  2. Unfold the pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares, keeping the pastry cold as you work.
  3. Spoon 3 tablespoons of filling onto one half of each square, leaving a 1/2-inch border.
  4. Brush the edges with beaten egg, fold each square diagonally, and press the edges firmly with a fork to seal.
  5. Arrange the turnovers on the prepared baking sheets, brush the tops with the remaining beaten egg, and cut a small vent in the top of each.
  6. Bake for 18–22 minutes, rotating the baking sheets between oven racks halfway through, until the turnovers are puffed and deep golden brown.
  7. Let the turnovers rest on the baking sheets for 10 minutes before serving.

Notes

Keep the puff pastry cold while assembling so the turnovers bake up flaky. Store in the refrigerator for up to 3 days; baked turnovers can be frozen. For a dairy-free option, use dairy-free puff pastry, butter, and caramel sauce.