Puff Pastry Apple Turnovers are a cozy fall dessert made with tender spiced apples, buttery flaky pastry, and a drizzle of salted caramel sauce. This easy apple turnover recipe uses store-bought puff pastry, so it feels special without being complicated. Serve these warm from the oven for a relaxed weekend treat, a Thanksgiving dessert table, or any holiday gathering where caramel apple flavor belongs.
Why You’ll Love Puff Pastry Apple Turnovers
- Tender, caramelized apples – Diced apples are cooked briefly with brown sugar, butter, cinnamon, nutmeg, and cloves until soft, glossy, and full of warm apple pie flavor.
- Salted caramel sauce – A drizzle of salted caramel adds a rich, buttery finish that pairs beautifully with the spiced apple filling.
- Flaky puff pastry crust – Frozen puff pastry keeps the recipe easy while baking into crisp, golden layers.
- Perfect for fall baking – These caramel apple turnovers are simple enough for a weekday dessert but pretty enough for a celebration.
Ingredient Overview
These puff pastry apple turnovers come together with a short list of familiar baking ingredients. The full measurements are included in the recipe card below.
- Puff pastry – Look for frozen puff pastry in the freezer section. Thaw it according to package directions before using. It should be pliable but still cold.
- Apples – Honeycrisp apples work well, but other firm baking apples can also be used.
- Butter – Salted butter adds excellent flavor to both the apple filling and caramel sauce. Unsalted butter may be used if preferred.
- Brown sugar and warm spices – Brown sugar, cinnamon, nutmeg, and cloves give the filling its classic apple pie flavor.
- Cornstarch slurry – A small mixture of cornstarch and water thickens the apple filling so it stays inside the pastry.
- Egg wash – Brushing the pastry with beaten egg helps the turnovers bake up shiny and golden.
- Raw sugar – A sprinkle on top adds sparkle and a light crunch.
Recipe Substitutions & Variations
- Apples – Use Honeycrisp, Gala, Golden Delicious, Pink Lady, Granny Smith, or a mixture of firm baking apples.
- Cinnamon – If you prefer a lighter spice flavor, reduce the cinnamon or try cardamom instead.
- Pears – Pears can be used in place of apples. Choose pears that are just ripe so the filling does not become mushy.
- Savory option – For a savory turnover, omit the sugar and baking spices. Season the apples with thyme to taste and add a small sprinkle of cheese if desired.
How to Make Puff Pastry Apple Turnovers
Step 1: Make the salted caramel sauce. Prepare the caramel first so it has time to cool and thicken. Cook the sugar until melted, then carefully whisk in the butter and heavy cream. Add a pinch of salt and let the sauce cool until it is thick enough to drizzle. The caramel may be made up to one week ahead and stored in the refrigerator.
Step 2: Cook the apple filling. Peel and dice the apples into small bite-size pieces. Cook them in a pan with butter, brown sugar, cinnamon, nutmeg, and cloves until tender and fragrant. Stir in a cornstarch and water mixture to thicken the juices, then set the filling aside while you prepare the pastry.
Step 3: Assemble the turnovers. Roll each thawed puff pastry sheet into a 12-inch square and cut each sheet into four equal squares. Brush the edges with egg wash, spoon apple filling onto one half of each square, and fold the pastry over into a triangle. Press the edges closed with your fingertips.
Chill the assembled turnovers before baking. This helps the puff pastry stay cold so it can rise into light, crisp layers in the oven.
Step 4: Bake until golden. Crimp the sealed edges with a fork, cut small slits in the tops, brush with egg wash, and sprinkle with raw sugar. Bake until the puff pastry apple turnovers are deep golden brown and flaky.
Serving & Storing
Serve these caramel apple turnovers warm from the oven with a generous drizzle of salted caramel sauce. For an apple pie-inspired dessert, add a scoop of vanilla ice cream. You can also finish them with a light dusting of powdered sugar.
Apple turnovers are best the day they are baked, when the pastry is crisp and flaky. Leftovers may be stored in an airtight container in the refrigerator for 1 to 2 days. Reheat them in the oven to help bring back some of the crisp texture. Microwaving is not recommended because it can make the pastry soft.
Expert Success Tips
- Keep the puff pastry cold – Cold puff pastry bakes into the best flaky texture. If the dough feels too soft after shaping, chill the turnovers before baking.
- Choose firm apples – Avoid very soft apples such as McIntosh, Fuji, or Red Delicious, which can become mushy when baked.
- Do not overfill – Too much apple filling can make the turnovers difficult to seal and may cause leaking during baking.
- Seal well – Press the edges firmly and crimp with a fork to help keep the filling inside.
FAQs
Yes. The caramel sauce can be made up to one week ahead and stored in the refrigerator. The turnovers can also be assembled without the outer egg wash, frozen in a single layer, and baked from frozen. Add a few extra minutes to the baking time as needed.
Yes. Ready-made pie dough or homemade pie dough can be used instead of puff pastry. The result will be closer to apple hand pies, but the filling and caramel topping will still be delicious.
Special Tools
- Pastry brush – Use it to brush egg wash over the pastry.
- Rolling pin – Use it to roll each puff pastry sheet into an even square.
- Baking sheets – Line them with parchment paper or silicone baking mats for easier cleanup.
More Apple Recipes to Love
- Apple Cider Slushies
- Salted Caramel Apple Galette
- Cranberry Apple Crisp
- Homemade Apple Fritters
- Honeycrisp Apple & Kale Fall Salad
- Apple Cider Old Fashioned Cocktails
- The Best Recipes to Make During Apple Season
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Caramel Apple Turnovers with Puff Pastry
Ingredients
For the Caramel Sauce
- 1 cup granulated sugar, 210 grams
- 6 tbsp salted butter, cubed, 85 grams
- 1/2 cup plus 1 tbsp heavy cream, 135 grams
- pinch of salt
For the Apple Filling
- 4 medium apples, about 5 1/2 cups diced
- 1/4 cup salted butter, 57 grams
- 1/2 cup brown sugar, packed, 110 grams
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tsp cornstarch
- 2 tsp water
Remaining Ingredients
- 1 package frozen puff pastry, thawed, 2 sheets
- 1 large egg, beaten for egg wash
- raw sugar, for topping
Instructions
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Prep: Thaw the puff pastry according to package directions. It should be soft enough to unfold but still cold to the touch.
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Make the caramel sauce: Cook the granulated sugar until melted, then carefully whisk in the cubed butter and heavy cream. Stir in a pinch of salt. Let the sauce cool until thick enough to drizzle. This can be made up to one week ahead.
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Make the filling: Rinse, peel, and dice the apples into bite-size pieces. Add the apples, butter, brown sugar, cinnamon, nutmeg, and cloves to a medium pan over medium-high heat. Cook for about 12 minutes, stirring often.
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Thicken the filling: Stir the cornstarch and water together in a small bowl until smooth. Pour the mixture into the apples and cook for about 45 seconds, stirring until the sauce thickens. Remove from the heat and set aside.
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Prepare the pastry: Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Beat the egg in a small bowl for the egg wash.
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Shape the turnovers: On a lightly floured surface, roll one puff pastry sheet into a 12-inch square. Cut it into four equal squares. Brush the edges of each square with egg wash, add about 3 tablespoons of apple filling to one half, then fold into a triangle. Pinch the edges to seal.
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Chill and finish: Chill the shaped turnovers in the freezer for 5 minutes or in the refrigerator for 10 minutes. Crimp the edges with a fork, cut small slits in the tops, brush with egg wash, and sprinkle with raw sugar.
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Bake: Bake for 18 to 24 minutes, or until the turnovers are deep golden brown. Repeat with the second puff pastry sheet.
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Serve and store: Drizzle warm turnovers with salted caramel sauce and serve immediately. Store leftovers in an airtight container in the refrigerator for 1 to 2 days and reheat in the oven for the best texture.
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Make-ahead tip: Assemble the turnovers without the outer egg wash and freeze them in a single layer. Bake from frozen, adding a few extra minutes as needed.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.