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.