Description
Tender apple chunks simmered in a buttery caramel-cinnamon glaze, folded into crisp puff pastry triangles that emerge from the oven golden, crackling, and warmly aromatic.
Ingredients
- 2 apples
- 2 tbsp lemon juice
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 pinch salt
- 1 sheet puff pastry
- 2 tbsp unsalted butter
- 1/3 cup caramel sauce
- 1 egg
- 1 tbsp water
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel, core, and dice the apples, then toss them with lemon juice in a bowl.
- In a small saucepan over medium heat, melt the butter and stir in brown sugar, cinnamon, salt, and cornstarch until the mixture thickens and begins to bubble.
- Remove the saucepan from heat and stir in the caramel sauce, then fold in the diced apples until evenly coated.
- On a lightly floured surface, roll out the puff pastry sheet and cut it into four equal squares.
- Spoon the apple-caramel mixture onto one half of each pastry square, leaving a border around the edges.
- Moisten the borders with water, fold each square into a triangle, and press the edges firmly with a fork to seal.
- Beat the egg with water to make an egg wash and brush it over the tops of the turnovers.
- Bake for 20–25 minutes, or until the turnovers are puffed and golden brown. Let cool slightly before serving.
Notes
- Store unbaked turnovers on a tray in the freezer, then transfer to a freezer bag for make-ahead convenience.
- Sprinkle coarse sugar on top before baking for an extra crunchy finish.
- Reheat leftovers in a 350°F oven to restore flakiness.
- Granny Smith apples provide a tart contrast to the sweet caramel.