Ingredients:
For the Apple Filling:
- 4 medium-sized apples (approximately 5 and 1/2 cups), finely chopped (e.g., honeycrisp and golden delicious)
- 1/4 cup salted butter (equivalent to 4 tablespoons)
- 1/2 cup firmly packed brown sugar
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons cornstarch
- 2 teaspoons water
Remaining Ingredients:
- 1 package of frozen puff pastry, thawed (1 package usually contains 2 sheets, and both are needed)
- 1 large egg (for the egg wash)
- Raw sugar (for garnish)
- 1 batch of salted caramel sauce (follow the linked recipe below)
Instructions:
Preparation:
Ensure that the puff pastry is thawed as per the package instructions. Allow it to thaw while you prepare the filling and caramel sauce.
Prepare the caramel sauce using the “Simplest Homemade Caramel Sauce Recipe” – it only takes about 10 minutes! You can make this sauce up to a week in advance.
Prepare the Filling:
Wash and peel the apples, then dice them into bite-sized pieces. Combine all the apple filling ingredients, except the cornstarch and water, in a medium pan over medium-high heat. Cook for 12 minutes, stirring occasionally.
In a small bowl, mix the cornstarch and water until the cornstarch dissolves. Pour this mixture into the apple filling and cook, stirring, for about 45 seconds. This will thicken the sauce. Turn off the heat and set the filling aside while you prepare the puff pastry.
Prepare the Puff Pastry Squares:
Preheat your oven to 400°F and line two baking sheets with parchment paper or silicone baking mats. Beat the egg in a small bowl to prepare the egg wash.
Once the puff pastry sheets have thawed (they should still feel cold to the touch), roll out the first sheet to approximately 12″ x 12″ on a lightly floured work surface.
Cut the sheet into 4 equal squares and place them on a parchment-lined baking sheet. Brush the edges of each square with the egg wash. Add about 3 tablespoons of the apple mixture to one half of each puff pastry square, then fold the tops over to create a triangle, pressing the edges together with your fingertip. Make a small slit in the top of each turnover.
Chill the pan in the freezer for 5 minutes or in the fridge for 10 minutes, then use a fork to crimp the edges. Create small slits on the top of each turnover with a sharp knife. Brush the tops of the turnovers with the egg wash and sprinkle with a bit of coarse sugar.
Baking:
Bake for 18 to 24 minutes until the turnovers have a deep golden brown color. While the first batch bakes, repeat the process with the second sheet of puff pastry.
Serving and Storage:
Drizzle the warm turnovers with salted caramel sauce and enjoy them while they’re fresh from the oven! These turnovers are at their best when eaten right away, but you can store any leftovers in an airtight container in the refrigerator for 1-2 days and reheat them in the oven to maintain their crisp, flaky texture.
Make-Ahead Tips:
You can assemble unbaked turnovers without applying the outer egg wash and freeze them in a single layer. Bake them directly from the freezer, adding a few extra minutes to the baking time if necessary. The caramel sauce can be prepared up to a week ahead and stored in the fridge.
