Caramel Apple Turnovers with Flaky Puff Pastry and Gooey Filling Step-by-step instructions

Before you start

Start by setting the oven to 400°F (200°C) and positioning a rack in the center so the turnovers heat evenly. Line a baking sheet with parchment paper. Take the puff pastry out of the freezer and thaw it in the refrigerator until it is cool and pliable but still holds its shape. Peel, core and dice the red apples into small, even pieces, and keep them on a plate so they stay cool.

In a small bowl, combine the brown sugar, rubbing it between your fingers until it is crumbly. Have the caramel sauce ready at room temperature so it spreads easily. Whisk the egg with a splash of water in a small bowl and set a pastry brush beside it. Finally, set out a small dish of coarse sugar for the finishing sprinkle.

Instructions

Filling and pastry ready

1. 1Prepare the apples and crumble
   Peel and core the red apples, then dice them on a wooden board into small, even pieces. In a small bowl, rub the brown sugar between your fingers until it forms a coarse, crumbly mixture.
   Look for Diced apples are uniform and the brown sugar holds together in loose clumps.
   Tip Dice the apples small so they cook through in the same time as the pastry turns golden.
2. 2Fill the pastry squares
   Cut the thawed puff pastry into 8 squares. Spoon diced apple onto one half of each square, top with a pinch of the brown sugar crumble and drizzle with a little caramel sauce.
   Look for Filling sits in a neat mound with a thin line of caramel on top and room left at the edges.
   Tip Leave a 1/2-inch border so the edges seal cleanly and the filling stays inside.

The pastry is cut into eight neat squares and the apples are diced into small, even pieces. The brown sugar crumble holds together in loose clumps and the caramel sauce is at room temperature. Each square should feel cool and firm to the touch, not greasy or soft. If the pastry starts to feel warm or sticky while you fill it, return the tray to the refrigerator for ten minutes before continuing. Keeping everything cool at this stage protects the flaky layers and gives you a clean, reliable seal when you fold each turnover.

Turnovers shaped and glazed

3. 3Fold, crimp and egg wash
   Fold the empty half of each pastry square over the filling to form a triangle. Press the edges together and crimp them closed with a fork. Whisk the egg with a splash of water and brush the tops of the turnovers.
   Look for Edges are sealed with fork marks and the tops shine evenly after brushing.
   Tip Chill the shaped turnovers for 10 minutes if the pastry feels soft or sticky.
4. 4Arrange on the baking sheet
   Place the turnovers on a parchment-lined baking sheet, spacing them about 2 inches apart. Sprinkle the tops generously with coarse sugar and cut two small slits in each to let steam escape.
   Look for Turnovers are evenly spaced, sugar crystals cling to the egg wash and the slits are visible.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use the slits to release steam so the filling does not burst the seams.

Each turnover is folded into a neat triangle with the edges pressed together and crimped with a fork. The tops are brushed with an even, shiny layer of egg wash and sprinkled with coarse sugar. The turnovers sit about two inches apart on the parchment and each has two small slits cut in the top.

Check that no filling is leaking from the seams, since a loose seal will spill sugar and caramel onto the sheet. If a seam has opened, press it closed again with the back of a fork before baking. A well-sealed, glazed turnover bakes into a clean, golden shape.

Golden, puffed and ready to serve

5. 5Bake until golden and puffed
   Bake in the preheated oven at 400°F (200°C) for 20 to 25 minutes, until the pastry is deep golden and puffed. Let the turnovers rest on the sheet for 10 minutes before serving.
   Look for Pastry is deep golden and puffed, and the caramel is bubbling through the slits.
   Tip Rotate the sheet halfway through baking for an even color on all sides.
6. 6Pull apart and serve warm
   Transfer the turnovers to a wooden board. Gently pull each one apart by hand to reveal the warm, gooey caramel apple filling, and scatter a few extra sugar crystals over the top.
   Look for The filling is glossy and soft, with caramel oozing from the opened pastry.
   Tip Serve while still warm; the filling thickens as it cools.

After baking, the pastry is deep golden, puffed and crisp along the edges, and caramel bubbles through the slits. The turnovers should feel firm when you lift one with a spatula, with no pale or doughy patches on the underside. Let them rest on the sheet for ten minutes so the filling thickens slightly before you pull them apart. When you open a turnover, the apples should be tender and the center should be glossy and warm. If the bottoms still look pale, return the sheet to the oven for another two minutes.

Common mistakes

The most common mistake is rushing the thawing. Puff pastry that is still very cold cracks when folded and does not puff evenly, while pastry left too long at room temperature turns greasy and loses its layers. Another frequent error is overfilling. A heaped spoonful of apple looks generous, but it pushes the seams open and leaks sugar onto the parchment, where it burns.

Aim for a modest mound with a clear border of pastry around it. Skipping the slits is also a problem, because trapped steam can split the seams and push the filling out. Finally, do not cut the apples too large. Big chunks stay firm while the pastry browns, leaving the center underdone. Small, even dice keeps the filling tender and balanced.

How to tell it’s done

The turnovers are done when the pastry is deep golden brown on the top and bottom, fully puffed and crisp at the edges, with caramel bubbling through the slits. The apples should be soft when a small knife slides in easily through a slit and into the filling.

Because this recipe uses eggs only in the egg wash, there is no meat or poultry to check with a thermometer. The egg wash sets into a glossy, golden coating as it bakes. Let the turnovers rest for ten minutes before serving so the filling thickens and holds together when you pull them apart by hand.

• Egg dishes: 160°F (71°C) in the thickest part