Caramel Apple Turnovers
I’ll be honest—I’m not typically an “apple person,” but WOWZA, these Caramel Apple Turnovers completely changed my mind! There is something about the gooey, cinnamon-nutmeg spiced apple filling wrapped in flaky, buttery pastry that is just perfection. The extra step of making a homemade caramel sauce adds an incredible richness, but don’t worry—store-bought or even omitting the sauce works just as well. These are the perfect cozy dessert for when you want something impressive without spending all day in the kitchen.
This sauce has dual purposes: it’s perfect on its own for drizzling, or you can mix it with powdered sugar to create a decadent glaze for treats like my Spiced Caramel Apple Turnovers and Homemade Caramel Sauce, I suggest you do this first!
Why You'll Love This Caramel Apple Turnovers
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Simple & Sophisticated: They look like they came from a high-end bakery, but they are incredibly easy to pull together.
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Perfectly Spiced: The combination of cinnamon, nutmeg, and brown sugar creates a deep, comforting flavor that screams “fall.”
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Customizable: You can make these with or without the extra caramel sauce, and they turn out delicious every time. If you love warm, pastry-based desserts, be sure to check out my Easy Chocolate Hazelnut Bites for another quick treat!
Key Ingredients You'll Need
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Puff Pastry: The foundation of these turnovers. Keeping it semi-thawed helps it hold its shape while you work.
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Fresh Apples: Any crisp, baking-friendly apple (like Granny Smith or Honeycrisp) diced into small chunks works perfectly.
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Spices: A warming blend of cinnamon and nutmeg is key to that classic apple pie taste.
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Dark Brown Sugar: Provides that hint of caramel flavor right in the filling.
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Caramel Sauce: I highly recommend drizzling my Homemade Caramel Sauce over these once they’re warm.
How to Make Caramel Apple Turnovers
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Prep: Preheat your oven to 400°F (200°C) and keep your puff pastry folded and chilled until you are ready to assemble.
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Simmer Filling: In a small pot over medium heat, combine the diced apples, cinnamon, nutmeg, brown sugar, butter, cornstarch, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the mixture thickens into a “gooey goodness.” Remove from heat and set aside.
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Cut Pastry: Unfold your puff pastry sheets and cut them into long rectangles.
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Assemble: Spoon a heaping tablespoon of the apple mixture down the center of half your rectangles. Use a little egg wash on the edges to act as “glue.”
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Seal: Place an unused rectangle on top, crimp the edges with a fork to seal, and brush the entire shell with egg wash. Use a knife to cut 3 tiny slits on top to vent the steam.
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Bake: Bake for 18–20 minutes until golden brown. Let them cool for 10 minutes before serving.
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
Spiced Caramel Apple Turnovers
Ingredients
For the turnovers:
- 1 large apple, diced into small chunks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons dark brown sugar, packed
- 1 tablespoon unsalted butter
- 3/4 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 egg
- 1 1/3 sheet semi-thawed puff pastry*
Directions
- Pre-heat oven to 400 degrees F. Take out puff pastry, keep folded and set aside.
- Peel and dice apples into small chunks.
- Place apples, spices, sugar, butter, cornstarch, lemon juice in a small pot over medium heat.
- Occasionally stirring, bring mixture to a boil allowing filling to thicken. 5 or so minutes.
- Once your mixture has thickened and you can see your brown sugar is gooey goodness coating the apples, remove from heat and set aside.
- Unfold both puff pastry (you should have 1/3 sheets) and cut down vertical center lines so you have 4 long vertical sheets.
- Place 2 unused sheets back in freezer. (see my notes later)
- Cut one line horizontally through the middle of each sheet so that you are left with 8 rectangles. A top and a bottom.
- Crack open egg into dish, beat with a fork to break. This is your “glue.”
- Spoon 1 heaping tablespoon neatly in a line down the center of one rectangle. using your finger dip in egg wash and run along each edge of your rectangle.
- Place an unused rectangle on top to cover your mixture. Using a fork, gently crimp by pressing down half way top layer down in bottom layer to seal edges.
- Brush egg wash over entire shell. Using a knife, make 3 tiny slits so this vents the turnover and doesn’t explode in your oven!
- Place on baking sheet and repeat next 3. If your surface gets too sticky, sprinkle with flour. If there is too much filling popping out of the side use less, if not enough use more.
- Bake 18-20 minutes.
- Let cool at least 10 minutes. Serve warm with my Caramel sauce over a bed of ice cream!
Frequently Asked Questions
Can I use store-bought caramel sauce for these turnovers?
Yes, you can absolutely use store-bought caramel sauce for Caramel Apple Turnovers. While I love the flavor of my homemade version, a high-quality jarred caramel works perfectly fine if you are short on time and want to get these into the oven quickly.
How long do Caramel Apple Turnovers last and can I freeze them?
Caramel Apple Turnovers keep in an airtight container for up to 3 days at room temperature. For longer storage, you can freeze them unbaked for up to 1 month and bake them directly from frozen by adding an extra 5 minutes to the baking time.
Can I make Caramel Apple Turnovers gluten-free?
Yes, you can make Caramel Apple Turnovers gluten-free by using a store-bought gluten-free puff pastry dough. These are becoming much easier to find in the frozen section of specialty grocery stores, and they work exactly the same as traditional wheat-based puff pastry.
How do I stop the filling from leaking?
To stop Caramel Apple Turnovers from leaking, ensure you seal the edges firmly using the tines of a fork and cut only tiny, 3-small vents on the top. Venting is crucial for steam release, but too large of a vent or not crimping the edges well will cause the filling to escape in the oven.
Can I make these ahead of time?
Yes, you can assemble Caramel Apple Turnovers ahead of time and store them in the refrigerator on a parchment-lined baking sheet for up to 2 hours before baking. If you need to store them longer, it is best to assemble them, freeze them on the baking sheet, and then transfer to a freezer-safe bag until you are ready to bake.
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