Caramel Apple Turnovers.

These flaky turnovers are so easy to make. Simply stuff with homemade cinnamon apple filling and generously top with caramel sauce. 

Super easy, flaky hot apple turnovers with delicious salted caramel on top! Recipe on sallysbakingaddiction.com

I had a bittersweet moment yesterday. I took Jude out for his early morning walk and after 2 minutes of being in the fresh air, I had to rush back inside to change from my beloved flip-flops into my fuzzy moccasin slippers (pink, of course). I threw a warm fleece over my lightweight t-shirt and braced the crisp air.

Fall is upon us. Sadly, that means goodbye to summer.

Jude + Slippers

Luckily, it means hello to everything apple. Yum.

If you’re anything like me, you enjoy the warm flavors of fall any time of the year. I had dreams of making today’s turnovers back in the spring but decided to wait until the weather cooled down to whip them up. I’m kicking myself for waiting so long; these buttery, flaky turnovers are INCREDIBLE. I mean… look at them.

Literally dripping with caramel and oozing with sweet apples. Perfectly enjoyed after a chilly morning walk. They’ll make you feel all warm and cozy inside. 🙂

Super easy, flaky hot apple turnovers with delicious salted caramel on top! Recipe on sallysbakingaddiction.com

What I love about these turnovers is how simple they are.  The hardest part is… nothing. There is absolutely nothing difficult about making these caramel apple turnovers! It all starts with a package of thawed puff pastry. Puff pastry is very easy to work with. In its raw form, it’s similar to pie crust. When baked – it’s magically airy, flaky, and puffy. Layers upon layers of buttery goodness.

The trick here is to thaw the puff pastry for about 2 hours. But do not let it get too warm or it will be hard to work with. An easy way to do this is to put the frozen puff pastry in the refrigerator before going to sleep. In the morning, the pastry will be thawed, but still cool.

There are typically two sheets of puff pastry in a standard box. Unfold the two sheets and lay them flat. Cut each into four squares. Spoon the filling into the center.  Fold in a triangle. Crimp edges with a fork, then brush with beaten egg so they’re beautiful and shiny on top.

Like so:

How to make easy caramel apple turnovers on sallysbakingaddiction.com

How to make easy caramel apple turnovers on sallysbakingaddiction.com

The filling is made from two small peeled and chopped apples. I used 1 Granny Smith and 1 Pink Lady apple. Any variety will work. You’ll cook down the apples with cornstarch, chopped pecans, cinnamon, vanilla extract, and sugar. The pecans are completely optional. I loved the extra texture they gave to the gooey filling though!

The cinnamon-y apples will leak onto the baking sheet…

…and it’s utterly amazing.

Super easy, flaky hot apple turnovers with delicious salted caramel on top! Recipe on sallysbakingaddiction.com

I like to eat them warm right out of the oven. Once they are done, I drizzle each with salted caramel. There is nothing quite like the combination of caramel and apples, especially this time of year!

If you have about an hour to spare, do yourself a favor and make these irresistible turnovers. For breakfast, afternoon snack, or heck – even dessert with a huge scoop of melty vanilla ice cream. (Umm… yum.) Don’t want to use puff pastry?  Use my favorite pie crust to make individual hand-pies with this filling instead. Or use this homemade danish pastry! Either work.

Caramel Apple Turnovers

Yield: 8 large turnovers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Print Recipe

Easy, buttery, and incredibly flaky turnovers stuffed with gooey cinnamon apples and generously topped with caramel sauce. My favorite way to start a cool, crisp fall morning.

Ingredients:

Filling

  • 2 small peeled & finely diced apples, any variety
  • 1 teaspoon cornstarch
  • optional: 1/4 cup chopped pecans
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar

Pastry

  • 1 package (2 sheets) frozen puff pastry, thawed1
  • 1 large egg, beaten
  • 1/2 cup salted caramel sauce for drizzling

Directions:

  1. Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
  3. Prepare the pastry: Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares. Spoon 2-3 Tablespoons of apple mixture onto the center of each square. Fold each over into a triangle shape and crimp the edges with a fork to seal. See photo above for visual. Some apple juices may leak out.
  4. Lightly brush the top of each turnover with beaten egg. Cut 2 or 3 small steam vents in the tops. Bake each batch for 20 minutes until golden brown. Rotate the pan halfway through bake time to avoid uneven browning.
  5. Remove from the oven and drizzle each turnover with caramel sauce before serving. Turnovers taste best on the same day, though you can store them in the refrigerator in an airtight container for up to 3 days.

Make ahead tip: Baked turnovers can be frozen up to 2 months and thawed overnight in the refrigerator, then warmed up in the oven or microwave.

Additional Notes:

  1. See text above for the best way to thaw puff pastry for this recipe.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Who else is ready for fall?

Super easy, flaky hot apple turnovers with delicious salted caramel on top! Recipe on sallysbakingaddiction.com

Super easy, flaky hot apple turnovers with delicious salted caramel on top! Recipe on sallysbakingaddiction.com
   

134 Responses to “Caramel Apple Turnovers.”

  1. #
    41
    Christina @Sweet Pea's Kitchenposted September 10, 2013 at 10:23 pm

    Hello deliciousness!! These turnovers look perfect for a crisp fall morning! 🙂

    Reply

    • Sallyreplied on September 11th, 2013 at 7:35 am

      Hey Christina! Thank you 🙂

      Reply

  2. #
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    jodye @ whole pure recipesposted September 10, 2013 at 11:46 pm

    As we discussed before, Hooray for autumn! And your pink slippers! They are just darling. Sometimes nothing is more satisfying than a caramel apple, but those can rip your teeth out, so these turnovers seem like a completely reasonable alternative. You’ve done it again. Thanks for another beautifully photographed, mouthwatering recipe!

    Reply

    • Sallyreplied on September 11th, 2013 at 7:35 am

      I know what you mean about caramel apples – dangerous for the teeth!

      Reply

  3. #
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    KayleneP @ The Links Siteposted September 10, 2013 at 11:51 pm

    I just love love love apple turnovers! Yours looks so good!

    Reply

    • Sallyreplied on September 11th, 2013 at 7:34 am

      Thanks Kaylene!

      Reply

  4. #
    44
    Jamie @lifelovelemonsposted September 11, 2013 at 7:46 am

    This is definitely a warm, cozy, feel good dessert! It’s 90 degrees here in CT, but I am dying for one of these right now! Thanks so much for sharing!!

    Reply

  5. #
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    Erinposted September 11, 2013 at 9:40 am

    Yum! I love how oozing and delicious these are. They look like the perfect treat to launch us into fall! I’m a little jealous of your crisp weather… it’s still 100 degrees where I am!

    Reply

    • Sallyreplied on September 11th, 2013 at 6:36 pm

      Don’t worry Erin – of course the day after I publish this – the weather inches up to the 90s. Haha! But will be cooler soon (hopefully).

      Reply

  6. #
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    Erikaposted September 11, 2013 at 11:40 am

    Sally, your life sounds so cozy and warm and delicious! These sound dangerously easy to make and they are SO photogenic! Can’t wait to make these for a fall brunch or something soon 🙂

    Reply

  7. #
    47
    Zainab @ Blahnik Bakerposted September 11, 2013 at 1:39 pm

    The arrival of fall is never bittersweet for me because it has most of my favorite things in food and fashion!! Like those moccasins? So cute!! The turnover pie just makes me warm and fuzzy…love everything about them..the apples, spices and caramel..oh caramel!

    Reply

    • Sallyreplied on September 11th, 2013 at 6:34 pm

      Thanks so much Zainab! Your excitement for fall makes me that much more giddy 🙂

      Reply

  8. #
    48
    Yvonne @ bitter bakerposted September 11, 2013 at 7:42 pm

    Ooo yum!! These look absolutely amazing! Perfect for this in-between weather when it’s sometimes cold and rainy and sometimes sunny and hot (it was 90 here today!!)

    Reply

    • Sallyreplied on September 11th, 2013 at 8:44 pm

      It was 90 for me too! But then 60 degrees the other early morning. The weather can’t quite make up its mind, that’s for sure.

      Reply

  9. #
    49
    Kirstenposted September 11, 2013 at 8:31 pm

    Omg not only do these sound a axing but your moccasins are adorable! I love the color pink! I must have these in my life.

    Reply

    • Sallyreplied on September 11th, 2013 at 8:46 pm

      They are Ugg slippers but I can’t seem to find them in the light pink anymore. I know they have a darker pink for sale this season though.

      Reply

  10. #
    50
    Reeniposted September 11, 2013 at 9:08 pm

    I’m so ready for fall and all the deliciousness it brings! Cinnamon, caramel, apples and puff pastry? Some of my very favorite things. These are irresistible Sally!

    Reply

    • Sallyreplied on September 12th, 2013 at 9:00 am

      I knew you’d love these turnovers Reeni!

      Reply

  11. #
    51
    laurasmessposted September 12, 2013 at 6:07 am

    Caramel and apple is such a winning combination! These look so gorgeous (as do your fluffy slippers, so happy and warm!). It’s weird to be reading all the American posts about Fall at the moment. For us in Australia, Spring is in the air and I’m loving the transition to sunny days, warmth and new growth on the trees. Despite it not being Fall, I do think it’s still totally acceptable for me to get in the apple and caramel mood. These are calling my name! xx

    Reply

    • Sallyreplied on September 12th, 2013 at 8:52 am

      Laura, I can imagine it must be weird to read American food blogs right now – or even in your chilly days when it’s our summer! Apple and caramel are acceptable any time of year, of course. 😉

      Reply

  12. #
    52
    Jess @ On Sugar Mountainposted September 12, 2013 at 3:22 pm

    OMG so many apple recipes all over the blogosphere and I want to EAT THEM ALL! These especially. Not only are they filled with apples, but covered in caramel!! Excuse me while I faint from apple-overload. 😉

    Reply

    • Sallyreplied on September 12th, 2013 at 7:06 pm

      There are so many things I want to bake this apple season. Too many ideas swirling in my head! Apple-overload indeed. 🙂

      Reply

  13. #
    53
    Amandaposted September 12, 2013 at 6:54 pm

    I made these today and they were a total hit!

    Reply

    • Sallyreplied on September 12th, 2013 at 7:15 pm

      Woohoo! That’s great Amanda – thanks for reporting back!

      Reply

      • Amandareplied on September 12th, 2013 at 11:16 pm

        Thanks for the great recipe. I love your blog an dim glad I can support a fellow greyhound.

        • Sallyreplied on September 13th, 2013 at 2:24 pm

          Go hounds! 😉

  14. #
    54
    Ashley @ Kitchen Meets Girlposted September 12, 2013 at 10:51 pm

    PERFECT Fall treat – we finally had our first “cool” day at 85 degrees. Gah! I’m ready for brisk air and sweaters – and these turnovers!

    Reply

  15. #
    55
    Hayley @ The Domestic Rebelposted September 12, 2013 at 11:08 pm

    I’ve been over summer all summer long– bring on the fall! Swooning over these turnovers!

    Reply

  16. #
    56
    Chung-Ah | Damn Deliciousposted September 14, 2013 at 1:56 am

    Amazing! This definitely screams out fall. And that drizzle?! SWOON!

    Reply

  17. #
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    Phoebe Lepageposted September 19, 2013 at 4:19 pm

    These look so ridiculously good!!!!! These are on my to-bake list. And Jude is so cute!!!

    Reply

    • Sallyreplied on September 19th, 2013 at 8:02 pm

      Thanks Phoebe! And they’re so easy. Jude says thanks too 😉

      Reply

  18. #
    58
    Elizabeth Beardposted September 20, 2013 at 6:18 pm

    I love apple pie and anything like,! I was just wondering if the filling itself could be made a night before baking the turnovers,?

    Reply

    • Sallyreplied on September 22nd, 2013 at 4:39 pm

      It sure can! I’ve done that before to save time. You can keep it in the refrigerator.

      Reply

  19. #
    59
    Mary Bethposted September 26, 2013 at 1:19 pm

    ohhh Sally. This filling is divine!! I used a different crust recipe (don’t have puff pastry where I live and I didn’t have shortening in the house) and the turnover came out great. But this filling, ohhhhhhh amazing!!

    Reply

    • Mary Bethreplied on September 26th, 2013 at 1:21 pm

      sorry, i was caught up in the deliciousness and forgot to tell you that i used 1 granny smith apple and 1 medium-sized banana instead of 2 apples. very good combination!

      Reply

      • Sallyreplied on September 26th, 2013 at 2:32 pm

        That sounds delicious, Mary Beth! I’m glad your dough recipe worked well instead of the puff pastry. 🙂

  20. #
    60
    JoAnnposted September 28, 2013 at 8:13 pm

    Hi,

    These look absolutely yummy! I looked over the recipe a couple of times as well as other posts, but I don’t see the temperature for baking. I assume it is bake 350 degrees for 20 minutes. Is that correct? I really want to make some as we are getting chilly here and I have been searching apple recipes today.

    Thank you! I, too, love your moccasins. 🙂

    Reply

    • Sallyreplied on September 29th, 2013 at 11:43 am

      Hi JoAnn- the recipe states 400F degrees. Enjoy!!

      Reply

  21. #
    61
    Bouillon de Notesposted October 26, 2013 at 12:19 pm

    What a sweet delicious variation for pleasure, thank you, the week-end will be good:)

    Reply

  22. #
    62
    Jolieposted October 29, 2013 at 4:54 pm

    Thank you so much for sharing this delicious recipe! I just discovered your blog, and I’m so happy I did! I made these turnovers over the weekend and my family went nuts for them! Can’t wait to try more of your recipes!

    Reply

    • Sallyreplied on October 29th, 2013 at 9:04 pm

      Hi Jolie! I am so glad that you and your family enjoyed these turnovers. Aren’t they easy? Let me know what you make next!

      Reply

  23. #
    63
    Kellyposted November 10, 2013 at 11:15 am

    This was the first recipe from Sally’s Baking Addiction that I have made (I made them yesterday), and they were a HUGE hit! I received many “ooohs” and “aaahs”. And they were SO EASY to make! (but I didn’t tell anyone… that will remain my little secret). I also made the caramel sauce, which I have heard is a very tricky process, but I followed the instructions and timing exactly as the recipe said, and it was some of the best caramel I’ve ever had. Thanks so much for this recipe! I will for sure be making this one again.

    Reply

    • Sallyreplied on November 10th, 2013 at 11:18 am

      Kelly, thank you. I really appreciate you reporting back! And that you loved my recipe. Yes, they’re so easy!

      Reply

  24. #
    64
    Kristinposted January 21, 2014 at 10:37 am

    Do you have a preference of pastry puff that you use? Have you ever made homemade pastry puff? If you have- I’d love the recipe! And if you haven’t you should! Making these right now… can’t wait to try them! I want to eat the apple filling out of the pan it smells amazing.

    Reply

    • Sallyreplied on January 21st, 2014 at 1:35 pm

      Hey Kristin! Yes, here is my homemade danish pastry recipe. I typically use it for pastry braids, though it would work wonderfully as a homemade alternative here: http://sallysbakingaddiction.com/homemade-danish-pastry-dough/

      Reply

      • Kristinreplied on January 23rd, 2014 at 3:51 pm

        I’m going to try to make the pastry myself next time, thanks! And these came out amazing! It’s tough to eat just one

  25. #
    65
    Hannahposted September 22, 2014 at 8:05 pm

    Made with apples from our apple tree..turned out DELICIOUS <3

    Reply

  26. #
    66
    deenposted October 10, 2014 at 3:15 am

    Hi Sally when you say granulated sugar is that the same as caster sugar,I will be trying these soon

    Reply

    • Sallyreplied on October 12th, 2014 at 7:28 pm

      Caster sugar is the same as granulated sugar, but it has been reduced to a finer grain. In this recipe, however, you may use caster.

      Reply

  27. #
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    Reneaposted April 1, 2015 at 8:58 pm

    I made these and they were a hit with everyone. I do have one question though. How do you get them to stay flaky overnight? I used the frozen puff pastry and the next day they were a little flat and not flaky.

    Reply

  28. #
    68
    Kaylaposted May 15, 2015 at 12:23 am

    I live in korea where there is no puff pastry
    Could you try to make a homemade puff pastry recipe?
    Not a danish pastry.
    People like me who live in places that dont have puff pastry could use it.
    Please try!

    Reply

  29. #
    69
    Jenniferposted November 24, 2015 at 10:02 pm

    Hey Sally,

    I have made these and they are by far – THE BEST dessert I have ever eaten. Not just made, but out of any dessert I have eaten – EVER. I love them so much, it’s a little obsessive.

    Anyway, I was wondering if you thought it could be possible to combine the filling in your turnovers to be made in your apple pie recipe? There might be some chemistry that I’m missing… but the filling is THAT good. I kind of want to put it in everything.

    Keep being amazing Sally!

    Reply

    • Sallyreplied on November 25th, 2015 at 6:15 am

      Jennifer– I’m SO happy you love this turnovers so much! I love them too, but it’s been some time since I made them! For the potential pie– this won’t nearly be enough to fill a pie. I would double the recipe, but keep the sugar around 2/3 cup (it would be WAY too sweet with 1 whole cup). Increase cornstarch to 1 Tbsp instead of 2 tsp. Even then, you might not have enough filling. Maybe add an extra apple too.

      Reply

  30. #
    70
    Reginaposted February 19, 2016 at 10:57 pm

    Hi Sally, these look so amazing.  I was looking for a recipe just like this to take for treats to  Church,  however do you think I can make these on a Saturday and freeze them after their filled and then bake them on Sunday?  Because I do want them to be fresh and crispy and not flat or soggy.  Also  do you think they could go straight from freezer to oven and at what temperature and for how long?  Thanks so much!!  please keep the post coming your website has become my favorite  baking site!!

    Reply

    • Sallyreplied on February 21st, 2016 at 6:23 am

      I’m sure you can freeze after assembling. I’d say 350 temp, but I’m unsure how long! Let me know how they go.

      Reply

  31. #
    71
    Katieposted September 10, 2016 at 7:50 pm

    I love your Danish dough recipe and make it often, how well would these work with that recipe? 

    Reply

    • Sallyreplied on September 11th, 2016 at 1:29 pm

      Thanks Katie! You can definitely use the homemade danish dough for these instead of the store-bought.

      Reply

  32. #
    72
    Sharon K (The Farm Chick Bakes)posted September 12, 2016 at 11:31 am

    Hi Sally! I’m going to make this my VERY FIRST FALL TREAT! Cannot wait. I’m about to fly out for my Hawaii trip but upon my return later in the month it will be focusing on the “Fall Transition” (BOOOO)….house décor, recipes, etc! And thank you for clarifying the pastry puff temperature. I’m totally guilty of allowing this to thaw way too long and then it gets too hard and you’re right, you cannot work with it! Thanks again and Aloha for now!

    Reply

    • Sallyreplied on September 12th, 2016 at 1:05 pm

      Have fun on your trip!

      Reply

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