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

Description

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 pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar

Pastry

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

Instructions

  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.

Notes

  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

138 Comments

  1. Tina @ Tina's Chic Corner says:

    I seriously can’t believe how cool it’s turned so quickly. Awesome tips for working with the puff pastry! These turnovers look phenominal. Definitely a must have this Fall. 🙂

    1. Tina – it’s crazy. It was about 60 degrees the other morning when I took Jude out for a walk. Now? It’s 90 degrees. The weather is so fickle right now! But we both know fall is arriving and it’s an excuse to make these!

  2. Lindsay @ Life, Love and Sugar says:

    It’s cooling down for us too – makes walking our dog much more pleasant when you don’t drip sweat doing it 🙂

    The turnovers look amazing! I love how easy they are to make too!

    1. Yessss Lindsay – dog walks are much more tolerable these days!

  3. Anna @ Crunchy Creamy Sweet says:

    Oh gosh! Swoon! Not sure what looks more adorable – the turnovers or your slippers, Sally!!! I guess the caramel makes the turnovers the winner here 🙂

    1. Haha!! Thanks Anna, I love those slippers too. They definitely wouldn’t be as cute with caramel on top though…

  4. Cassie | Bake Your Day says:

    What a great way to say hello to fall! I love the caramel drizzle!

  5. Averie @ Averie Cooks says:

    The opening pic of your post is probably the best photo you’ve ever taken. Sally, it’s stunning. It should be on the cover of your cookbook b/c I know you love apple pie so much! I love the light, the color gradient, the reflection of the caramel – totally works soooo well.

    And I like how you have one big bold big like that, and not as many seemingly others. Yes, the step shots and the others, but that your main money shot is just BAM, right there, and so striking. I have thought about using less pics. I now cap it at 7-8 pics. I’d love to do like…3-4 🙂

    Not kidding, I was going to make an apple slab pie today with puff pastry. I have an apple recipe on Thurs but now that I see your recipe, I am changing directions. LOL

    1. Thank you very much Averie! That means a lot coming from you because you’ve been reading since the beginning and know all of my photos! I’ve been trying to decrease the amount of photos per post as well, sometimes I feel as though it’s overload. But other times I just want tons of them. I guess it depends how much fun I have shooting the recipe! Apple slab pie? YES.

  6. Omg, yum! These look absolutely TO DIE FOR, Sally! Gotta love apples in the Fall, and I love how ooey-gooey they look. With a scoop of vanilla ice cream on top, these would be absolutely perfect. 🙂 Can’t wait to make these on the weekend!

  7. Alexis @ deliciousfoodideas.net says:

    These look so good!!! The lazy, caramel-loving girl in me is very excited about these!

  8. Dorothy @ Crazy for Crust says:

    Can you send some of that crisp morning air here???? It’s still 100 degrees. 🙁

    I LOVE these turnovers. So good!! They’ll make it feel like fall, that’s for sure.

  9. I’m so excited for caramel and apples! I saw the first Daffy Apples of the year at the grocery store last weekend, and it made me happy :). These look adorable! You also made me want to try to make some kind of cinnamon toast with puff pastry…my mom used to make me cinnamon-toast flour tortillas, which are REALLY good. I love your choice of apples! I think Pink Ladies are some of the best, along with Jazz and Ambrosia. Yum, now I’m all hungry ;). Thanks!

    1. Pink Ladies and Jazz are my favorites! And honey crisp, too. I am so happy apples are now coming into their prime!

  10. Christina @Sweet Pea's Kitchen says:

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

    1. Hey Christina! Thank you 🙂

  11. jodye @ whole pure recipes says:

    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!

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

  12. KayleneP @ The Links Site says:

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

    1. Thanks Kaylene!

  13. Thanks Amy! And the slippers are UGG slippers – I’m obsessed. They are so cozy! I don’t see this pink color anymore though: http://www.uggaustralia.com/womens-slippers/dakota/5612.html?dwvar_5612_color=ESBL#start=9

    1. Hopefully pink will be available sometime this winter. Maybe around the holidays. Check back for them!

  14. Jamie @lifelovelemons says:

    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!!

  15. 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!

    1. 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).

  16. 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 🙂

  17. Zainab @ Blahnik Baker says:

    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!

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

  18. Yvonne @ bitter baker says:

    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!!)

    1. 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.

  19. 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.

    1. 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.

  20. 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!

    1. I knew you’d love these turnovers Reeni!

  21. 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

    1. 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. 😉

  22. Jess @ On Sugar Mountain says:

    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. 😉

  23. I made these today and they were a total hit!

    1. Go hounds! 😉

  24. Chung-Ah | Damn Delicious says:

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

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

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

  26. Elizabeth Beard says:

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

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

  27. 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!!

    1. 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!

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

  28. 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. 🙂

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

  29. Bouillon de Notes says:

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

  30. 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!

    1. 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!

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