This easy recipe for homemade apple turnovers is a fall favorite! Made with puff pastry sheets and salted caramel sauce for an easy and tasty dessert recipe!
Apple Turnover Recipe
Apple season has my heart all fluttery. I love any reason to bring home bunches of granny smith, honey crisp, or red delicious. Especially when it is a sweet dessert recipe!
These easy apple turnovers are made with puff pastry which means they are EASY to make and no-fail. While they were tasty all on their own, I brushed mine with homemade sweet caramel sauce. AMAZING.
What kind of apples should you use in dessert recipes?
Most people will suggest a tart apple, like Granny Smith, for pies and tarts. While I do agree, I also suggest adding in a bit of sweet. Pairing the tart apples with a crisp sweetness gives your apple recipes a boost. For example, I have been known to use Honeycrisp apples paired with my Granny Smith.
Red Delicious apples are also my go-to for pies and sweet recipes. They keep a slight crunch and taste divine.
What kind of crust do you use in a turnover recipe?
Turnovers are typically made using pastry dough. Pastry dough is a base of cold butter and flour that is gently rolled out and shaped to fit your dessert.
I was looking for a time saving option that would still have the light and buttery flavor – Enter puff pastry.
You can find sheets of puff pastry in the freezer section of your grocery store. Let them come to room temperature, fill with your apple filling, fold and bake!
How to make easy apple turnovers:
- Cook butter and apples in a skillet until slightly softened.
- Stir in brown sugar, cinnamon, and cornstarch.
- Cook until thickened and the sugar has melted.
- Spoon onto squares of pastry dough. Fold. Bake.
Like this recipe? You will love my:
- 4 Granny Smith apples, peeled and chopped
- 2 T. butter
- 1 C. light brown sugar
- 1 t. ground cinnamon
- 1 T. cornstarch
- 1 package puff pastry sheets, thawed
- Preheat your oven to 400 degrees.
- Heat the butter in a large skillet. Add the apples and cook until slightly tender (2 minutes). Stir in the brown sugar, cinnamon, and cornstarch. Cook until thickened (2-3 minutes)
- Unroll both sheets of pastry. Cut each into four squares. Divide the apples into each square. Fold each one, corner to corner. Press down the edges to seal.
- Bake for 20-25 minutes, or until browned. Serve with a simple glaze or my salted caramel sauce.