Caramel Apple Turnovers with Flaky Puff Pastry and Gooey Filling Tips, FAQ & printable recipe

Tips for success

Work quickly with the puff pastry and keep it cool. If the squares begin to soften, slide the baking sheet into the refrigerator for ten minutes. Cold pastry holds its layers, and those layers are what give the turnover its shatter-crisp exterior.

Cut the squares with a sharp knife and avoid dragging the blade, which can seal the edges prematurely and stop the layers from rising. A wooden board gives you a stable surface for dicing the apples, and a light dusting of flour can help if the pastry sticks. Keep the apple dice small and uniform so the filling cooks evenly beneath the pastry.

Use a light hand with the caramel sauce and the brown sugar. Too much sugar on top will melt, bubble and scorch on the parchment, leaving a bitter taste. A short drizzle over each filling is enough to make the center glossy and gooey. If you prefer more caramel, add it to the filling rather than the surface, where it is less likely to burn. Brush the egg wash evenly and avoid pooling it in the corners, which can cause dark spots. Sprinkle coarse sugar only at the end so the crystals stay sharp and sparkling after baking.

Variations

• Extra caramel: Stir an extra tablespoon of caramel sauce into the diced apples before filling. The center becomes sweeter and more glossy, and the caramel flavor carries through every bite of the turnover.
• Tart apple version: Choose Granny Smith apples for the filling and keep the brown sugar amount the same. The tart fruit balances the sweet caramel and gives the turnover a brighter, more pronounced apple flavor.
• Cinnamon sugar finish: Mix a pinch of ground cinnamon into the coarse sugar before sprinkling it over the egg wash. The warm spice pairs naturally with apples and gives the golden tops an aromatic, bakery-style finish.
• Mini turnovers: Cut the puff pastry into smaller squares and use a teaspoon of filling for each. Reduce the baking time by about five minutes and check for golden color. These bite-size turnovers are easy to serve at a gathering.

Storage and make-ahead

Fridge

Refrigerate in an airtight container for up to three days; reheat before serving to restore crispness.

Freezer

Freeze unbaked, assembled turnovers on a tray until firm, then store in a bag for up to two months; bake from frozen with 5 extra minutes.

Reheat

Reheat in a 350°F (175°C) oven for 6 to 8 minutes until the pastry is crisp and the filling is warm again throughout.

Store leftover turnovers in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days. Let them cool completely before sealing the container, so that condensation does not soften the pastry. Leftovers should not sit out for more than two hours at room temperature, and any turnovers that have been left out longer should be discarded.

Keep the caramel sauce and the apple filling in the same container as the pastry only if you are serving them together. When you plan to store them for later, keep the baked turnovers loosely covered so the crust stays as crisp as possible.

You can assemble the turnovers up to a day ahead. Cut the pastry, fill and fold the squares, and crimp the edges. Place them on a parchment-lined tray, cover loosely and refrigerate. Egg wash and coarse sugar should be added just before baking, because the wash can dry out and lose its shine.

Bake straight from the refrigerator, adding a minute or two to the baking time. The diced apples can also be prepared a few hours ahead and stored in a covered bowl in the refrigerator, but drain any liquid before filling so the pastry stays dry and crisp.

Serving ideas

Serve the turnovers warm, straight from the baking sheet or on the wooden board where they were filled. Pull each one apart by hand so the caramel apple filling spills out. The contrast between the flaky pastry and the soft, sweet filling makes the dessert especially satisfying on the day it is baked.

A scattering of extra coarse sugar on each plate adds a crunchy finish and a bit of sparkle. Because the turnovers are rich, a simple accompaniment works best, such as a spoon of lightly whipped cream or a few extra drops of caramel sauce. Keep the presentation casual and generous, and let guests take a turnover while it is still steaming.

Turnovers also make a good addition to a relaxed brunch or an afternoon coffee service. Arrange them on a board with a pot of coffee or a pitcher of cold milk, and offer a small bowl of extra caramel sauce for dipping. They travel well for a potluck when wrapped loosely in foil once cooled, and they reheat beautifully in the oven. Because they are sweet, a plain serving with a cup of coffee balances the flavors. Present them in small stacks on individual plates for an elegant but simple dessert course.

Frequently asked questions

Recipe card

Caramel Apple Turnovers with Flaky Puff Pastry and Gooey Filling

Prep 25 minCook 25 minRest 10 minTotal 1 hServes 8

Ingredients

• 3 red apples, such as Red Delicious or Gala, peeled, cored and diced
• 1/4 cup packed brown sugar, for the crumble
• 1/4 cup caramel sauce, store-bought or made ahead
• 1 sheet store-bought puff pastry, thawed, about 14 oz, cut into 8 squares
• 1 large egg, whisked with 1 tbsp water for the egg wash
• coarse sugar, for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

5 g

Carbohydrates

46 g

Fat

20 g

Fiber

2 g

Sugar

22 g

Sodium

260 mg

Automatic estimate from the ingredient list, not laboratory-verified.