Caramel Apple Turnovers

These flaky turnovers are so easy to make. Simply stuff with homemade cinnamon apple filling and generously top with caramel sauce. 

I had a bittersweet moment yesterday. I took Jude out for his early morning walk and after 2 minutes of being in the fresh air, I had to rush back inside to change from my beloved flip-flops into my fuzzy moccasin slippers (pink, of course). I threw a warm fleece over my lightweight t-shirt and braced the crisp air.

Luckily, it means hello to everything apple. Yum.

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 whip them up. 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.

Ingredients:

Filling

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

Pastry

• 1 package (2 sheets) frozen puff pastry, thawed1
• 1 large egg, beaten
• 1/2 cup salted caramel sauce for drizzling

Directions:

• 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 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
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• 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.
• Read more please visit :sallysbakingaddiction.com

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