Caramel Apple Turnovers: Flaky Puff Pastry Hand Pies with Warm Caramel Step-by-step instructions

Before you start

Gather everything before you start, because puff pastry is easiest to handle when it is cold and the filling is ready to spoon. Heat the oven to 400°F (200°C) and place a rack in the center so the turnovers bake evenly. Line a baking sheet with parchment paper. Core and quarter the red apples, then dice them into small, even pieces and combine them with the brown sugar in a bowl.

Thaw the puff pastry in the refrigerator until it is pliable but still cold, then cut it into six squares on a lightly floured board. Beat the egg with one tablespoon of water for the wash. Warm the caramel sauce just until pourable, and set out the flaky sea salt.

Instructions

Filled and folded pastry

1. 1Dice the apples
   Core the red apples, cut them into quarters, then slice each quarter into small dice. Place the diced apples in a bowl and add the brown sugar. Toss well so every piece is coated.
   Look for The apple pieces are small, even cubes and the sugar clings to them in a damp, sandy coat.
   Tip Keep the dice roughly the same size so the filling cooks evenly inside the pastry.
2. 2Prepare the pastry sheets
   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry on a lightly floured board and cut it into six equal squares. Keep the pastry cold until you fill it.
   Look for The pastry feels cool and firm, with visible layers and no sticky patches.
   Tip If the pastry softens while you work, slide it back into the refrigerator for a few minutes.

At the end of phase one, the apples are diced small and tossed with brown sugar, and the pastry squares are cut and chilled. The pastry should feel cool and firm to the touch, with no sticky spots or softening edges. The sugar should cling to the apple pieces in a damp, sandy coat.

Before you move on, check that each square is ready to receive its filling, and that the oven has preheated to 400°F (200°C). If the pastry softens, return it to the refrigerator for a few minutes before filling and folding.

Scored and egg-washed turnovers

3. 3Fill and fold the turnovers
   Spoon a portion of the apple filling onto the center of each pastry square, leaving a border. Fold each square into a triangle or envelope, press the edges together, and seal them firmly with a fork.
   Look for Each turnover is sealed all around with no filling peeking out at the edges.
   Tip Do not overfill, or the filling will push through the seams during baking.
4. 4Score and egg wash
   Arrange the turnovers on the lined baking sheet. Cut two or three small slits or a simple pleated pattern on the top of each one. Brush the tops with the beaten egg wash until glossy.
   Look for The tops look shiny and even, with the scoring still visible.
   Tip Brush gently so the egg wash does not drip down the sides and glue the layers shut.

At the end of phase two, each turnover is filled, folded into a triangle or envelope, and sealed firmly along the edges with a fork. The tops should be scored or pleated, and the egg wash should cover them in a thin, even layer that looks glossy. Check that no filling is escaping through the seams, and that the turnovers are spaced apart on the lined baking sheet. A light, even egg wash prevents pooling and ensures the pastry browns uniformly once it enters the oven.

Baked and drizzled turnovers

5. 5Bake until golden
   Bake the turnovers for 20 to 22 minutes, until deep golden brown and fully puffed. Cook the egg wash until set, then transfer them to a rack and let them rest for about 10 minutes.
   Look for The pastry is puffed, flaky and a deep golden brown along the edges and the top.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Check the bottoms as well; if they brown too quickly, move the sheet to a lower rack.
6. 6Drizzle and finish
   Warm the caramel sauce until pourable. Drizzle it generously over the warm turnovers so it runs down the sides. Finish each one with a light sprinkle of flaky sea salt and serve.
   Look for The caramel is smooth and pourable, and it drips in glossy streaks down the pastry.
   Tip Serve while the pastry is still crisp; the caramel is best warm but not scalding.

At the end of phase three, the turnovers are deep golden brown, fully puffed, and flaky along the edges. The caramel sauce should be smooth and warm, and the drizzle should run down the sides in glossy streaks. Check the bottoms for even color; if they look pale, a few extra minutes on a lower rack will finish them. Finish each turnover with a small pinch of flaky sea salt, then serve while the pastry is still crisp and the caramel is warm.

Common mistakes

The most common mistake is letting the puff pastry warm up before it goes into the oven. When the butter in the layers softens, the pastry loses its ability to puff and turns dense. Work with one sheet at a time, keeping the rest in the refrigerator. Overfilling is another frequent problem: too much apple pushes through the seams and makes the turnovers leak sugar onto the pan, where it can burn.

Seal the edges firmly with a fork, and leave a clear border around the filling. Brushing the egg wash too heavily can also cause it to pool and glue the layers together, so brush gently and wipe away any drips. Finally, do not pour the caramel on before the pastry comes out of the oven, or it will soak in and soften the crust.

How to tell it’s done

The turnovers are done when the pastry is deep golden brown across the tops and edges, fully puffed, and flaky when you press lightly with a spatula. The egg wash should look set and glossy, and the seams should be sealed with no filling bubbling out.

Because these turnovers contain eggs in the wash, bake them until the egg is cooked through to 160°F (71°C) at the seam, which gives a firm, moist, tender finish. Look also at the bottoms, which should be golden and crisp rather than pale. If the tops brown too quickly before the centers are hot, tent loosely with foil and bake a few minutes longer.

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