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

Before you start

Before starting, ensure the puff pastry is thawed but still cold. Peel and dice the apples into small cubes, and grate the caramelized blonde chocolate. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Have the egg wash and coarse sugar ready. The filling can be prepared up to a day ahead and refrigerated, but the turnovers are best assembled just before baking.

Instructions

Phase 1: Prep the Filling

1. 1Prepare the Apples and Chocolate
   Peel and dice the Honeycrisp apples into small cubes. In a bowl, toss the diced apples with cinnamon and granulated sugar until evenly coated. Grate the caramelized blonde chocolate on a box grater into a pile of golden curls.
   Look for The apples are glossy with cinnamon and sugar; the chocolate forms fine, fluffy curls.
   Tip Keep the apple cubes small, about 1/4 inch, so they cook through quickly inside the pastry.
2. 2Preheat the Oven
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
   Look for The oven reaches temperature while you assemble the turnovers.
   Tip A hot oven ensures the pastry puffs up quickly and becomes golden.

The apples are coated with cinnamon and sugar, and the chocolate is grated into fine curls. The oven is preheated and the baking sheet is lined. The aroma of cinnamon and apples is inviting, and the chocolate shavings look like golden sawdust. The puff pastry is thawed but still cold and easy to handle.

Phase 2: Assemble and Bake

3. 3Fill the Pastry Squares
   On a lightly floured surface, unfold the puff pastry and cut it into 6 equal squares. Spoon a portion of the cinnamon apples onto the center of each square, leaving a border around the edges. Sprinkle a few chocolate curls over the apples.
   Look for Each square holds a generous mound of apples and chocolate.
   Tip Do not overfill—too much filling can cause the turnovers to leak during baking.
4. 4Fold and Crimp the Turnovers
   Fold each pastry square diagonally to form a triangle. Press the edges together with a fork to seal. Brush the tops with the egg wash and sprinkle with coarse sugar.
   Look for The edges are tightly sealed and the tops are shiny with egg wash.
   Tip Crimping with a fork not only seals but also decorates the edges.
5. 5Bake the Turnovers
   Place the turnovers on the prepared baking sheet, leaving space between them. Bake for 20 to 25 minutes, until the pastry is puffed and deep golden brown.
   Look for The pastry is golden, flaky, and fragrant with cinnamon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.

The pastry squares are filled, folded, and crimped with a fork. The tops are brushed with egg wash and sprinkled with coarse sugar. The baking sheet is full of neat triangles.

As they bake, the pastry puffs up and turns golden brown, filling the kitchen with the scent of butter and cinnamon. The edges are sealed and no filling is visible.

Phase 3: Finish and Serve

6. 6Cool Slightly and Drizzle with Caramel
   Remove the turnovers from the oven and let them cool on the baking sheet for 5 minutes. Warm the salted caramel sauce and drizzle it across the tops of the turnovers.
   Look for The caramel sauce flows slowly over the warm pastry.
   Tip Letting them cool slightly prevents the caramel from sliding off too quickly.
7. 7Serve Warm
   Lift a warm turnover onto a plate and serve immediately. The pastry should be flaky, the apples tender, and the caramel sauce glossy.
   Look for The turnover breaks open with a crisp, flaky sound.
   Tip Serve with a scoop of vanilla ice cream for an extra treat, if desired.

The turnovers are out of the oven, slightly cooled, and drizzled with warm salted caramel sauce. The caramel glistens and drips down the sides. The pastry is crisp and flaky, and the filling is tender and fragrant. Serve warm to enjoy the contrast of textures.

Common mistakes

A common mistake is overfilling the turnovers, which can cause the filling to leak out during baking. Keep the filling to about two tablespoons per square. Another pitfall is not sealing the edges properly; press firmly with a fork to create a tight seal.

Also, avoid placing the turnovers too close together on the baking sheet, as they need room to expand. Finally, do not skip the egg wash—it gives the pastry its beautiful golden color and helps the sugar adhere.

How to tell it’s done

The turnovers are done when the pastry is puffed, deep golden brown, and crisp to the touch. The internal temperature of the egg wash should reach 160°F (71°C) to ensure the egg is fully cooked.

To check, insert an instant-read thermometer into the thickest part of the pastry; it should read at least 160°F (71°C). The apples should be tender when pierced with a fork, and the caramel should be bubbly and fragrant.

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