Love the combination of caramel and apples? Then you will love this caramel apple turnovers recipe! It features tender apples, gooey caramel, all wrapped in flaky goodness.
When most people think of favorite fall foods – something made with pumpkin probably comes to mind. Not me though – I am all about the caramel apples! This caramel apple turnovers recipe was born after I recently bought puff pastry on accident. I was trying to figure out a recipe to make with it so it didn’t go to waste. Then it came to me… Why not convert my favorite caramel apple pie recipe into caramel apple turnovers? I adore the combination of caramel and apples. I mean – what’s not to love? Apples… Yum! Caramels… Yum! Put them together and they are absolutely amazing!
I ended up making 2 batches of these turnovers. The first batch wasn’t caramel-ly enough. So I decided to use melted caramels drizzled on the top. I was thrilled with how they turned out; the flaky goodness of the puff pastry combined with the gooey apple filling was just wonderful. These were a huge hit with everyone at my house. I hope you enjoy the recipe!
Caramel Apple Turnovers Recipe
- 1 egg
- 1/2 tbs sugar
- 1 bag caramels
- 4 cups diced apples (approx. 6 small)
- 1 tbs butter
- 1 package of puff pastry (2 sheets)
- 1/2 cup nut topping (or chopped peanuts)
In a small bowl whisk egg and sugar together until smooth. Set that aside.
Unwrap and reserve 20 of the caramels. In a small saucepan over low heat, melt remaining caramels with 1 tbs of water, whisking until smooth. Remove from heat and allow to cool.
Peel and dice up your apples. It took me 6 small apples. However, since apples vary in size, it is probably easiest to do them 1 at a time until you have 4 cups of diced apples. To make quick work of dicing the apples, I use an apple corer/slicer and then dice the individual slices.
In a large pot, melt the butter. Saute the diced apples in the butter for 5 minutes or until they are starting to release some of their liquid. Pour into a strainer to remove some of the extra liquid so your turnovers don’t turn out soggy. Return the apples to the pot and add the 20 reserved caramels. Stir continuously over low heat until the caramels are melted and smooth. Remove from heat.
Unroll the puff pastry on to 2 cookie sheets. I use a silicon baking mat so that it will be easy to remove the turnovers after baking. (If you aren’t going to use a non-stick baking sheet or parchment paper, grease the baking sheets.) Use a pizza cutter to cut each sheet into 4 squares.
Add 1/3 cup of apples to the center of each square. Sprinkle with 1 tbs of the chopped nuts, if desired.
Dip your fingers into water and run them along 2 of the edges to help the turnovers seal. Fold 1 corner of the puff pastry across the apple mixture to form a triangle. Press along the edges with a fork to seal well. Brush with the egg mixture. Repeat for the remaining puff pastry squares. Bake at 350 degrees for 15 minutes or until golden brown.
Remove from oven and cool for 5 minutes. Drizzle with the caramel sauce that has been cooling.
If you want to make it pretty, you can spoon the caramel sauce into an icing gun and use a Wilton #12 tip. Otherwise, just drizzle with a spoon. It tastes amazing either way!
Nuts or no nuts? Your choice! If desired, sprinkle the leftover nuts over the top of the drizzled caramel.
Makes 8 turnovers.
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