Caramel Apple Turnovers

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I will definitely use the puff pastry next time, but it was still YUMMY!

Make the filling. In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.

Adjust the oven rack to the lower third position and preheat oven to 400F degrees. Line two large cookie sheets with parchment paper or a silicone baking mats.

Prepare the pastry: Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares. Spoon 2-3 Tablespoons of apple mixture onto the center of each square. Fold each over into a triangle shape and crimp the edges with a fork to seal. See photo above for visual. Some apple juices may leak out.

Lightly brush the top of each turnover with beaten egg. Cut 2 or 3 small steam vents in the tops. Bake each batch for 20 minutes until golden brown. Rotate the pan halfway through bake time to avoid uneven browning.

Remove from the oven and drizzle each turnover with caramel sauce immediately before serving. Turnovers taste best on the same day, though you can store them at room temperature in an airtight container for up to 3 days. Unglazed, baked turnovers may be frozen up to 2 months and thawed overnight in the refrigerator, then warmed up in the oven or microwave.


  • 2 small peeled & finely diced apples, any variety
  • 1 teaspoon cornstarch
  • 1/4 cup chopped pecans, optional
  • 1 Tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar


  • 1 package (2 sheets) frozen puff pastry, thawed*
  • 1 large egg, beaten
  • 1/2 cup caramel sauce for drizzling*

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