Post by: Sally | Sally’s Baking Addiction | Published on: 09/10/2013
These flaky turnovers are so easy to make. Simply stuff with homemade cinnamon apple filling and generously top with caramel sauce.
If you’re anything like me, you enjoy the warm flavors of fall any time of the year. I had dreams of making today’s turnovers back in the spring but decided to wait until the weather cooled down to actually make them. I’m kicking myself for waiting so long; these buttery, flaky turnovers are INCREDIBLE. I mean… look at them.
Literally dripping with caramel and oozing with sweet apples. Perfectly enjoyed after a chilly morning walk. They’ll make you feel all warm and cozy inside.
What I love about these turnovers is how simple they are. The hardest part is… nothing. There is nothing difficult about making today’s recipe. It all starts with a package of thawed puff pastry. Puff pastry is very easy to work with. In its raw form, it’s similar to pie crust. When baked – it’s magically airy, flaky, and puffy. Layers upon layers of buttery goodness.
The trick here is to thaw the puff pastry for about 2 hours. But do not let it get too warm or it will be hard to work with. An easy way to do this is to put the frozen puff pastry in the refrigerator before going to sleep. In the morning, the pastry will be thawed, but still cool.
There are typically two sheets of puff pastry in a standard box. Unfold the two sheets and lay them flat. Cut each into four squares. Spoon the filling on top, leaving about 1 inch diameter around the edges. Fold in a triangle. Crimp edges with a fork.
The filling is made from two small peeled and chopped apples. I used 1 Granny Smith and 1 Pink Lady apple. Any variety will work. You’ll cook down the apples with 1 teaspoon cornstarch, 1/4 cup chopped pecans, 1 teaspoon ground cinnamon, 1 Tablespoon vanilla extract, and 1/2 cup sugar. The pecans are completely optional. I loved the extra texture they gave to the gooey filling, though.
I get my love of sweet pecans from my mom. (Hi mom!)
Allow the filling to cool and slightly thicken after it cooks down. I usually prepare the filling about 20 minutes before unrolling the puff pastry.
After you fill the puff pastry squares and fold them into triangles, brush the tops with a beaten egg and cut 2 or 3 small steam vents. Now it’s time to bake them. They are very quick in the oven – only about 20 minutes. No need to flip them.
The cinnamon-y apples will leak onto the baking sheet…
…and it’s utterly amazing.
I like to eat them warm right out of the oven. Once they are done, I drizzle each with caramel sauce. You could also use store bought caramel sauce or your favorite homemade caramel. There is nothing quite like the combination of caramel and apples, especially this time of year!
If you have about an hour to spare, do yourself a favor and make these luscious turnovers. For breakfast, afternoon snack, or heck – even dessert with a huge scoop of melty vanilla ice cream. (Umm… yum.) You’ll fall in love with the pillow-y, flaky crust and the warm cinnamon-spiced apple filling tucked inside.
Caramel Apple Turnovers
total time: 1 HOUR
- 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
- 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.
- Make ahead tip: Unglazed, baked turnovers may be frozen up to 2 months and thawed overnight in the refrigerator, then warmed up in the oven or microwave.
- See text above for how to appropriately thaw puff pastry for this recipe.
- You can use your favorite caramel sauce for the topping – store bought or homemade.
Reference Article: http://sallysbakingaddiction.com/2013/09/10/caramel-apple-turnovers/