Caramel Apple Turnovers
Caramel Apple Turnovers are easy to make and absolutely delicious. They make the perfect treat to share with your friends and family.
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
- 17.3 oz box of Pepperidge Farm® Puff Pastry
- 4 cups diced Granny Smith Apples
- 2 tbs butter
- 3/4 cup brown sugar
- 1 tsp cinnamon
- pinch of salt
- 1 tbs cornstarch
- 1 egg
- 1 tbs water
- 1 tbs sugar
- 1/4 tsp cinnamon
- Caramel Sauce for garnish
Preheat oven to 400 degrees.
Peel and dice 4 apples into small pieces.
In a medium sized saucepan, add apples, 2 tbs butter, 3/4 cup brown sugar, 1 tsp cinnamon, and pinch of salt. Cook on medium heat, 3 to 5 minutes until apples are softened.
Add in 1 tbs cornstarch and stir over medium heat an additional 5 minutes or until caramel sauce has thickened.
Unfold and roll out one of the Pepperidge Farm® Puff Pastry sheets. With a pizza cutter, cut into 4 squares. Place 1/4cup of apple mixture in center of each square. Fold over the square into a triangle. Pinch ends and seal with a fork.
Repeat with the second Pepperidge Farm® Puff Pastry sheet.
In small bowl, combine egg and 1 tbs water. Beat well to make egg wash.
Brush tops of pastries lightly with egg wash.
Combine 1/4 tsp cinnamon and 1 tbs sugar. Sprinkle cinnamon and sugar mixture over the tops of pastries.
Bake for 20 minutes or until golden brown.
Allow them to cool, then garnish with caramel sauce and serve.
My favorite apples to use for this recipe are Granny Smith Apples. However, Northern Spy, Pink Pearl, Ginger Gold, and Pink Lady apples would all taste delicious in these apple turnovers. Store leftover caramel apple turnovers in an airtight container in the refrigerator. Reheat on a baking dish for 5 minutes in the oven at 400 degrees.
Calories: 493kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 192mg | Potassium: 139mg | Fiber: 3g | Sugar: 28g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg