Puff Pastry Apple Turnovers
- 2 sheets puff pastry
- 2 cups apples sliced or chopped
- 1/4 tsp. cinnamon
- 2 tbsp. butter
- 2 tbsp. coconut sugar
- 1 egg beaten (for egg wash)
- Coarse sugar crystals
- 6 oz. vanilla caramels
- 2 tbsp. heavy cream
- Preheat the oven to 400 degrees. Defrost the puff pastry according to the package (usually takes about 20 minutes for me).
- Saute the apples, butter, cinnamon and coconut sugar in a skillet until the apples are tender, about 10-15 minutes (depending on how small you cut them). The apples should be easily pierced with a fork. If you like them with more crunch, cook them less time.
- Cut each puff pastry sheet into 9 equal squares. Place 1-2 tbsp. of the apple mixture on 9 of the puff pastry squares, making sure to leave at least 1/2″ around the edges.
- Drizzle 1-2 tsp. of caramel on top of the apple mixture.
- Place the other 9 puff pastry squares on top and seal the edges securely. If the edges don’t stick together, use some water to dampen them and press them together.
- Brush the tops of the pastry with the egg wash and sprinkle lightly with the coarse sugar (about 1/4 tsp. for each pastry). Place in the oven for 15 minutes, or until golden brown on top. Serve warm drizzled with caramel (note caramel may need to be reheated).
- Unwrap caramels and place in a microwave safe bowl. Add the cream and microwave for 30 seconds at a time, stirring in between, until caramel is fully melted.
- The sauteed apples should be easily pierced with a fork, but not mushy. They should have just a little bite left.
- If you have trouble getting the edges of the puff pastry to seal, dampen your finger with a little water and seal it. Make sure all the edges are sealed well to prevent leakage.
- Caramel can be made ahead and reheated as necessary for drizzling. Reheat in the microwave in 15 second intervals, stirring in between until warmed.
- The caramel apple turnovers can be stored at room temperature for up to 2 days. Place the on a plate and cover with foil. The turnovers will keep an extra couple days if you store them in the fridge (on a plate covered with aluminum foil).
- To freeze before cooking, place on a baking sheet before brushing them with the egg wash and sugar and place directly in the freezer for 3 hours. Once frozen through, store in a freezer safe zipper bag for up to one month for best results. To bake from frozen, follow the recipe instructions, adding an additional 5-10 minutes to the cook time.
- To freeze after cooking, place the apple puff pastry directly in the freezer (before drizzling the top with caramel) for 3 hours. Once frozen through, place the pastries in a freezer bag and store for up to 1 month. To reheat, place in a 375 degree oven for 5-10 minutes, until heated through.