Caramel Apple Turnovers

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

overhead image of caramel apple turnovers with a drizzle of salted caramel sauce

I had a bittersweet moment yesterday. I took my dog, 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. 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 dog laying on the floor and sally with pink slippers

Luckily, it means hello to everything apple.

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. 🙂

caramel apple turnovers with a drizzle of salted caramel sauce

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:

2 images of hand cutting puff pastry dough and spooning apple filling onto pastry dough

brushing apple turnovers with egg wash before baking

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.

caramel apple turnover cut in half showing the inside

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.
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overhead image of caramel apple turnovers with a drizzle of salted caramel sauce

Caramel Apple Turnovers

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 8 turnovers
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.



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


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


  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.


  1. Freezing Instructions: Baked turnovers can be frozen up to 2 months and thawed overnight in the refrigerator, then warmed up in the oven or microwave.
  2. Puff Pastry: See text above for the best way to thaw puff pastry for this recipe.

Keywords: caramel apple turnovers

Who else is ready for fall?

caramel apple turnover cut in half showing the inside on a blue plate


  1. 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.

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

  2. 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.

    1. 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:

      1. 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

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

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

    1. 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.

  5. 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.

  6. 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!


  7. 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!

    1. 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.

  8. 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!!

    1. 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.

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

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

  10. Sharon K (The Farm Chick Bakes) says:

    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!

    1. Have fun on your trip!

  11. I make turnovers complete thru the filling and crimping stage, and place on a baking sheet and return to the freezer. When completely frozen, I place in a freezer bag, label and store in freezer. When needed, I can take out as many as I want and finish and bake while frozen (convection bake seems to work better for these when frozen). Very easy for a quick dessert, and works with peaches, berries and other fruits besides apples, with caramel topping or vanilla or cinnamon icing. I have even made them tiny by cutting squares in half into triangles, then filling and folding triangle in half for 2 bite turnovers. Yummy and a great make ahead for the holidays.

    1. If making them half the size, is the baking time/temp altered?

  12. Hi Sally, I was wondering how many cups of apples you used because I have apples on the smaller side and wanted to use enough!

  13. I have some apples I picked at a local orchard in September that I am trying to use up and I just made this recipe with the caramel sauce and these are so delicious and cute!
    I love the filling recipe; the flavor is outstanding Sally and you deserve a huge hug and thanks for such a lovely recipe. The only thing I did differently was added some fresh grated nutmeg and a pinch of Penzeys Pie Spice to the apple filling. On half of the turnovers I sprinkled coarse white sugar on top of the turnovers after brushing with the egg wash for added texture because my husband will eat some for breakfast without caramel sauce . My picky husband loves all your recipes and my 91-year old father is delighted with the recipe. I definitely am going to try making some up and freezing them unbaked and having them ready for Thanksgiving and the Holidays. I will add that I should have taken your advice and worn gloves while making the caramel sauce because I sustained quite a burn to my right index finger when the hot sugar splashed up on it. This was my first time ever making caramel sauce and all I can say is it blows away the jar stuff … no comparison! You are a baking genius girl!

  14. I made these a while ago and they tasted so good!!! I was wondering if I could make it into an apple pie filling?

  15. These turned out absolutely gorgeous. My 2 year old nephew said they are the best thing he’s ever put in his mouth Thanks for another wonderful and easy to follow recipe!

  16. Is there a flour version instead of pastry?

    1. Hi Nancy! For a homemade version, I recommend this homemade pastry dough.

  17. I have made these for three years now, I have fine tuned them to my tastes and absolutely love them. I put in less vanilla (our is really strong), and use 1/3 of a cup brown sugar instead of white, which I find gives it a richer flavour. Also, I make them smaller so that I can put them in my kid’s lunch boxes and instead of egg, brush butter on top and sprinkle cinnamon sugar on that. I also freeze them before baking and they work really well to bake from frozen. Thanks for the recipe!

  18. Jessica Oski says:

    Everything about this recipe was perfect, easy and delicious. I will definitely be making these again. Used puff pastry from a local pastry shop. And used SBA’s caramel sauce recipe. Based on some comments, I added a little bit more cream. The sauce thickened in the frig, but did not get solid. It was easy to spoon over the hot turnovers, where it melted nicely. Thank you!!!

  19. Katherine Davis says:

    Your recipes are always delish! Can I make the filling in advance and refrigerate for a day or 2?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katherine, Yes that should be ok!

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