Ingredients
For the Caramel Apple Puff Pastries
- 3 medium apples (Granny Smith or Honeycrisp work best), peeled, cored, and finely diced
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but highly recommended)
- 1 box (13.2 ounces) frozen puff pastry, thawed according to package directions
- 1 large egg, whisked with 1 tablespoon water (for egg wash)
Similar caramel apple puff pastry and turnover recipes use tart or sweet‑tart apples, brown sugar, warm spices, and puff pastry sheets cut into squares or rectangles.
For finishing
- Caramel sauce, for drizzling (store‑bought or homemade)
- Powdered sugar, for dusting (optional)
Caramel sauce and a light dusting of powdered sugar are classic finishing touches in caramel apple turnover and puff pastry recipes.
Step‑by‑step instructions
1. Prepare the apple filling
In a medium skillet over medium heat, melt the butter. Add the finely diced apples, brown sugar, cinnamon, and nutmeg (if using). Cook, stirring occasionally, for 8–10 minutes, or until the apples are tender but still hold their shape and the juices have thickened slightly into a glossy, syrupy coating.
Remove from the heat and let the filling cool completely. Apple turnover and hand‑pie recipes consistently stress cooling the filling so steam doesn’t melt the pastry layers or make the bottoms soggy. You can make this step ahead and refrigerate the filling until you’re ready to assemble.
2. Preheat the oven and prep the puff pastry
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
On a lightly floured surface, unfold the thawed puff pastry sheets. Using a sharp knife or pizza cutter, cut each sheet into 4 equal squares for a total of 8 squares. Many caramel apple puff pastry and turnover recipes use this “cut each sheet into 4” method for medium‑sized hand pies.
3. Assemble the pastries
Spoon about 1–2 tablespoons of cooled apple filling onto one half of each puff pastry square, leaving a small border around the edges so you have room to seal.
Fold the other half of the pastry over the filling to form either a triangle (corner to corner) or a rectangle (side over side), depending on the look you want. Press the edges together with your fingers, then use a fork to crimp and seal firmly—this fork‑crimping step is standard for puff pastry hand pies and turnovers to keep the filling inside.
If you like, cut one or two small slits on the top of each pastry with a sharp knife to let steam escape while baking. Most puff pastry apple turnover recipes include small vent slits to prevent bursting.
4. Egg wash and bake
Transfer the sealed pastries to the prepared baking sheets, spacing them an inch or two apart. Brush the tops lightly with the egg wash to encourage a deep golden color and shine, as recommended in puff pastry dessert recipes.
Bake for 15–20 minutes, or until the pastries are well puffed and a rich golden brown. Time ranges for similar apple puff pastry turnovers at 400°F fall into this window, with visual cues (golden color and puff) as the main indicators of doneness.
Remove the baking sheets from the oven and let the pastries cool for a few minutes before transferring them to a wire rack.
5. Finish and serve
While the pastries are still slightly warm, drizzle generously with caramel sauce. You can use a plain caramel ice‑cream topping or a salted caramel sauce for extra depth, just as many caramel apple puff pastry recipes suggest.
If desired, dust lightly with powdered sugar just before serving. Serve warm for the best texture and flavor, on their own or with a scoop of vanilla ice cream for a full caramel apple–pie–style dessert.
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