Caramel Apple Turnovers

A quick and easy dessert that tastes straight out of a bakery, these Caramel Apple Turnovers are a dream come true. They’re flaky, caramelized, and absolutely irresistible. Don’t forget to serve them warm with ice cream for the ultimate treat!

If you think apple desserts are just for autumn, you don’t know what you’re missing out on… These turnovers are a year-round comfort treat that’s simply too good to pass up! They’re warm, flavorful, and taste like something you’d grab from a fancy bakery, yet they come together effortlessly in your own kitchen. No long hours, no complicated techniques—just a handful of simple ingredients and a bit of magic!

I’m a big fan of using store-bought puff pastry. Sure, homemade is great, but let’s be real—it takes forever! Frozen puff pastry saves time while still giving you that beautifully golden, flaky crust.

What makes these Caramel Apple Turnovers so great?

These turnovers are incredibly easy to make, coming together in just 30 minutes. They’re not just quick, they’re bakery-level delicious, with minimal ingredients that focus on pure, rich flavor. They’re a guaranteed crowd-pleaser, perfect for any occasion, and trust me, everyone will love them! And if you really want to take them to the next level, serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. You can thank me later!!

Why you’ll love this recipe

• Super easy to make, ready in 30 min
• They taste like they came straight from the bakery
• Everybody loves them! 
• If you wanna take these to the next level, add a scoop of ice cream on top and a tiny drizzle of caramel sauce.

Ingredients

Puff pastry – I use store-bought frozen puff pastry because it’s quick, easy, and still gives that perfect flaky crust. Feel free to use homemade if you prefer!

Apples – Any apples will work wonderful in this recipe! 

Butter – Adds richness and depth to the caramelized apples.

Brown sugar – Melts into a dreamy, dark caramel sauce.

Cornstarch – Helps thicken the filling so it doesn’t leak out of the pastry.

Ground cinnamon – Because apple pie without cinnamon? Unheard of.

Vanilla extract – Adds that final warm, aromatic touch.

Egg wash – I mix an egg yolk with a little milk for a glossy, golden finish. You can also use a beaten egg if that’s easier.

Tips for recipe success

• Add the vanilla extract after removing the filling from heat. This keeps the flavor bold and aromatic.
• Make sure the filling is not too hot when adding it to the pastry. Warm filling can make the pastry soggy and hard to fold.
• Seal the edges well.  Use a fork to press down the edges, so no filling escapes while baking.
• Bake at the right temperature. Follow the puff pastry package instructions for best results.

Caramel Apple Turnovers

Course: DessertCuisine: GlobalDifficulty: Very Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

305

kcal

Flaky puff pastry filled with caramelized cinnamon apples, baked to golden perfection! Quick, simple, and dangerously delicious, these Caramel Apple Turnovers are ready in under 30 minutes and they taste like they came straight from a bakery.

Ingredients

• 250g frozen puff pastry sheets, thawed

• 2 medium apples (about 200g peeled)

• 10g butter

• 50g brown sugar

• 1 tsp cornstarch

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 egg yolk + 1 tsp milk for egg wash

Directions

• Prepare the filling. Peel and dice the apples.
  In a saucepan, combine diced apples, butter, sugar, cornstarch, and cinnamon. Stir well and cook over medium heat for about 5-10 minutes, until the apples soften and the mixture thickens.
  Remove from heat, let cool for 5 minutes, then stir in vanilla extract.
• Preheat your oven as per the puff pastry instructions (mine was 220°C/430°F)
• Assemble the turnovers. Cut your puff pastry into 20 cm squares (7-8 inches).
  You can fold it 2 ways: in a rectangular or pocket shape. For the rectangular shape, place the filling on one half of the square, then fold the other half over to form a rectangle, then press the edges with a fork to seal. For a pocket shape, place the filling in the center of the square, then bring all four corners together at the top and pinch to seal, forming a small pouch.
• Prepare the egg wash. In a small bowl, mix egg yolk and 1 tsp of milk. Brush each turnover.
• Bake according to puff pastry instructions, or until golden brown and crispy.
• Enjoy! Try not to eat them all in one sitting… but no judgment if you do!