Apple Cider Caramel Turnovers are the perfect comforting sweet treat for fall. They're filled with the most delicious spiced caramel apple filling and covered in a deeply crisp and flaky puff pastry that's studded with sugar. Make these today!
Things You’ll Need
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3 large baking apples, cored, peeled and diced into 1/2 inch cubes
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1/2 cup light brown sugar
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1/4 cup apple cider
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3 tablespoons unsalted butter
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1 tablespoon ground cinnamon
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1 tablespoon corn starch
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1 teaspoon vanilla extract
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1/2 teaspoon kosher salt
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2 sheets puff pastry, thawed
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1 egg, lightly beaten for the egg wash
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Raw sugar, for sprinkling
Step 1: Preheat Oven
Preheat the oven to 400° Fahrenheit (200° Celsius). Line two large baking sheets with non-stick parchment paper.
Step 2: Make Caramel Apples
In a medium-size saucepan set over medium heat, combine the apples, light brown sugar, apple cider, butter and cinnamon.
Cook until the apples are just soft and the caramel is dark thick, about 5 minutes. Remove from the heat.
Stir in the corn starch, vanilla, and salt. Set aside to cool.
Step 3: Form Turnovers
Lightly flour a work surface and set the puff pastry sheets onto it. Use a sharp knife to cut each sheet into 4 even squares, then brush the edges with a little egg wash.
Spoon a tablespoon of the apple filling into the middle of each square.
Fold each square in half diagonally to form a neat triangle.
Use a fork to crimp the edges to seal.
Divide the triangles between the baking sheets. Brush the tops of each with the remainder of the egg wash.
Sprinkle over a pinch of raw sugar. Use a sharp knife to cut a little 'x' shaped vent in the top of the triangles to allow steam to escape.
Step 4: Bake
Bake for 25 minutes or until deeply golden brown all over.
Remove from the oven and set aside on a wire rack to cool until just warm.
Step 5: Serve
Serve and enjoy the Apple Cider Caramel Turnovers!
They are best eaten on the day of making but can be stored in an airtight container for up to 3 days.
