Ultimate Homemade Caramel Apple Turnovers: A Guide to Flaky Pastry & Sweet Apple Filling
There’s nothing quite as comforting as a warm, golden-brown apple turnover, especially when the crisp air of autumn sets in. While a Pumpkin Spice Latte might capture the essence of fall, these delightful pastries offer a truly heartwarming experience, combining tender, spiced apples with an incredibly flaky, buttery crust. Forget store-bought options; today, we’re going to embark on a culinary journey to create the most exquisite homemade apple turnovers you’ve ever tasted. This comprehensive guide will walk you through every step, from crafting your own surprisingly simple puff pastry to perfecting the rich caramel apple filling. Get ready to impress yourself and everyone around you with this boss-level baking achievement!
The thought of making puff pastry from scratch can seem daunting, but I promise it’s far simpler than you might imagine. Many home bakers shy away from laminated doughs, but with a little patience and this simplified method, you’ll discover a rewarding process that yields truly spectacular results. Once you conquer it the first time, you’ll feel like a professional, eager to make these delicious pastries a regular weekend staple. You’ll master the technique with each batch, achieving perfect flaky layers every time. So, let’s banish that kitchen intimidation and start creating something truly magical.
Crafting Your Own Flaky Puff Pastry: Simplified Lamination
Our journey to perfect apple turnovers begins with the foundation: the puff pastry. While many recipes opt for pre-made pastry, there’s an unparalleled satisfaction and superior flavor that comes from making it yourself. We’re adapting a fantastic recipe from TheKitchn, simplifying the process significantly to make it accessible for even novice bakers. Don’t worry, you won’t need specialized equipment or advanced skills; just a few basic ingredients and a willingness to follow some simple steps.
The initial step involves creating a basic dough. Combine flour and water in your stand mixer fitted with a dough hook. Mix on a low speed only until the flour is fully absorbed and the mixture just starts to come together, forming a shaggy, somewhat loose dough. Avoid overmixing; we’re not aiming for gluten development at this stage. Once the ingredients are barely combined, wrap the shaggy dough tightly in plastic wrap and place it in the refrigerator to chill for about 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out later.
While your dough is chilling, prepare your butter block. This is where we streamline the traditional method. Take room-temperature butter and mix it with a tablespoon of flour. You can do this by hand, working it back and forth in a large piece of plastic wrap, or use a mixer on low speed. The goal is to combine the flour and butter until it forms a smooth, pliable block. This flour addition helps stabilize the butter and prevents it from melting too quickly during lamination, ensuring those distinct layers. Once mixed, form the butter into a neat square, approximately 6×6 inches, and chill it for 10 minutes to firm up slightly. The key is to have the butter and dough at similar consistencies – firm but pliable – for successful lamination.
Now comes the magic of lamination – the process of creating hundreds of alternating layers of butter and dough that give puff pastry its characteristic flakiness. This involves a series of rolling, folding, and chilling steps. It’s often summarized as “Roll, Fold, Turn, Repeat.” After the initial chilling, roll out your dough into a rectangle. Place the butter block in the center, then fold the dough over the butter like an envelope, completely enclosing it. Gently seal the edges. Now, you begin the “turns.” Roll the dough-encased butter into a long rectangle, fold it into thirds (like a letter), give it a quarter turn, and refrigerate for 30 minutes. This entire sequence is one “turn.” You’ll repeat this process typically three to four times, chilling the dough between each turn. This methodical process gradually distributes the butter into ultra-thin layers within the dough. The waiting periods are essential to keep the butter from melting and the dough from becoming too elastic. The result of your patience will be an incredibly soft, beautiful dough, loaded with butter, ready to transform into countless delicate, flaky layers during baking.
If you’re curious about the scientific principles behind this amazing transformation, you can delve deeper into the concept of laminated dough HERE. Essentially, lamination ensures that when the pastry bakes, the water in the butter turns to steam, pushing apart the layers of dough and creating that signature light, airy, and incredibly flaky texture. It’s a fundamental technique in classic French patisserie, now simplified for your home kitchen.
Crafting the Irresistible Caramel Apple Turnover Filling
While your homemade puff pastry is resting and chilling between turns, it’s the perfect time to prepare the star of our turnovers: the delectable apple filling. The choice of apple is crucial here. I highly recommend using crisp, tart Granny Smith apples. Their inherent acidity beautifully balances the sweetness of the caramel and spices, preventing the filling from becoming cloyingly sweet. Furthermore, Granny Smith apples hold their shape exceptionally well during cooking and baking, ensuring your turnovers have a pleasing texture without becoming mushy.
Begin by peeling and finely dicing your Granny Smith apples. The smaller dice ensures even cooking and prevents large chunks that might tear the delicate pastry. In a skillet over medium heat, melt a couple of tablespoons of butter. Once the butter is fragrant, add your diced apples and sauté them lightly for about two minutes. This brief sauté softens the apples slightly and starts to develop their flavor. Next, season the apples with a generous tablespoon of pumpkin pie spice and a quarter teaspoon of kosher salt. Stir well to combine, allowing the spices to toast slightly and release their aromatic oils. Continue to cook for another 2-3 minutes, just until the apples begin to soften but still retain a slight bite.
Here’s where we elevate these from simple apple turnovers to truly decadent caramel apple turnovers! Introduce 2-3 tablespoons of a thick caramel sauce like dulce de leche or cajeta to the skillet. These Mexican and Latin American caramels are renowned for their rich, deep flavor and thicker consistency, which is ideal for baking. They provide an incredible depth of flavor and, importantly, ensure the filling doesn’t become too runny and leak out of the turnovers during baking. Stir the dulce de leche or cajeta until it’s fully melted and the apples are beautifully coated in the glossy caramel sauce. Immediately remove the skillet from the heat and transfer the filling to a bowl or shallow dish to cool completely. It’s vital that the filling is cold before assembly to prevent it from warming and softening your cold puff pastry, which could compromise its flakiness.
📖 Recipe: Caramel Apple Turnovers
Caramel Apple Turnovers
These caramel apple turnovers are an especially great way to put the fall apple bounty to work, but they are also great any time you need a heartwarming pick-me-up. Featuring a flaky homemade puff pastry and a rich, spiced apple filling with dulce de leche, they are a true delight.
Ingredients
Puff Pastry
- 1 recipe homemade Puff Pastry (adapted from TheKitchn.com)
Caramel Apple Filling
- 2 ea Granny Smith Apples, peeled and small diced
- 2 tablespoons Butter
- 1 tablespoon Pumpkin Pie Spice
- ¼ teaspoon Kosher Salt
- 2-3 tablespoons Dulce de Leche or Cajeta
- 1 large Egg (for egg wash)
Instructions
- In a skillet over medium heat, add the butter and when melted, add in your diced apple.
- Sauté for about 2 minutes, then season with Pumpkin Pie Spice and Salt. Stir to combine and cook an additional 2-3 minutes until the apples begin to soften.
- Add the Dulce de Leche or Cajeta and stir until melted and apples are thoroughly coated. Remove from heat and let the filling cool completely.
- Once your puff pastry has completed its final turn and rested sufficiently, roll it out evenly to about 1/8-inch thickness. Cut the dough into 6-8 six-inch squares.
- To make the egg wash, crack the large egg into a small bowl, add about 1 tablespoon of water, and whisk until scrambled. Set aside.
- Place approximately 2 tablespoons of the cooled apple filling onto the center of each pastry square. Brush all four edges of the square with the egg wash. Fold the square in half diagonally to form a triangle, pressing firmly along the edges to seal. Use the tines of a fork to crimp the edges securely, creating a decorative seal. Transfer the filled turnovers to a baking tray lined with parchment paper. Continue until all squares are filled.
- Using a very sharp knife, carefully cut a small vent (a slit or two) in the top of each turnover. This allows steam to escape during baking, preventing the pastry from bursting and ensuring an even rise.
- For optimal flakiness, place the assembled turnovers in the freezer for 30 minutes. This ensures the butter in the pastry is very cold when it enters the hot oven, which is critical for maximum puff and crispness.
- While the turnovers are chilling, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Just before baking, brush the tops of the cold turnovers again with the remaining egg wash. If desired, sprinkle generously with sanding sugar for a beautiful sparkle and added crunch.
- Bake the turnovers at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 10-15 minutes, or until the pastry is deeply golden brown, puffed, and crisp. The two-stage baking ensures a rapid initial puff followed by thorough cooking. Let cool slightly on a wire rack before serving.
Notes
Get the full Puff Pastry recipe and detailed instructions HERE!
Nutrition Information:
Serving Size:
1 turnover
Amount Per Serving:
Unsaturated Fat: Not available
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More Delicious Recipes to Explore!
Looking for more culinary inspiration? Here are a few other beloved recipes from my kitchen that you might enjoy. From vibrant salads to delightful desserts, there’s something for every palate.
Asian Chicken Salad
Raspberry Lemon Cream Pie in a Cup
Watermelon Lemonade
Victoria Sandwich Cake (recipe coming soon!)
Don’t forget to grab my NEW e-Cookbook for quick and delicious weeknight meals! ⬇️
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My Go-To Kitchen Tools for Effortless Cooking and Baking!
Just like Oprah giving away cars, I’m here to share my absolute favorite kitchen tools that make cooking and baking a joy. These aren’t just gadgets; they’re investments in your culinary journey, designed to make your time in the kitchen more efficient and enjoyable. Consider these my top recommendations for setting up a well-equipped kitchen:
These Rösle Silicone Tongs are a splurge, but they are incredibly durable, comfortable in hand, and built to last a lifetime. As someone who cooks extensively, the ergonomic design significantly reduces strain – I literally have four sets!
My absolute favorite Nordic Ware Sheet Pans are a must-have for every kitchen. They are incredibly sturdy and conduct heat beautifully for even baking. I own at least four of each size!
This Fagor pressure cooker is my top choice. It functions much like the popular “Instant Pot” but I find it even more user-friendly. If you don’t own a pressure cooker, you truly NEED one – it will become your kitchen’s best friend for speedy, delicious meals!
A sharp knife is paramount in any kitchen. These Japanese steel Shun knives are my absolute favorite. This starter set is a fantastic foundation; once you experience their precision and balance, you’ll understand why I love them so much and want to build your collection for years to come.
The Scanpan 11-inch skillet is a true workhorse in my kitchen, perfectly sized for almost any cooking task. At $99, it’s an excellent investment. Scanpan is globally recognized for healthy cooking due to its proprietary ceramic titanium coating, which is incredibly durable and allows you to cook with minimal fats and oils. I could talk endlessly about my love for these pans; feel free to message me if you’d like more information! Other essential sizes include the 8-inch & 10-inch skillet set or an individual 8-inch skillet. Since I tend to cook in larger quantities, the 12.5-inch skillet is another firm favorite!
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The Tovolo jar scraper has to be my single most favorite and most used kitchen tool. If you’re not a gadget person, this is the only non-negotiable necessity I recommend, beyond a good wooden spoon.
A great wooden spoon is truly essential in every kitchen. This beautiful Olive Wood spoon is my personal favorite; I own more than I can count. But can you ever really have too many?
A reliable food scale is an invaluable tool for precise baking and cooking. This one is the exact scale I use every single day!
If you adore Joanna Gaines as much as I do, then the ‘Magnolia Table Cookbook’ is a non-negotiable addition to your kitchen bookshelf. Get your copy HERE!
Discover this fantastic product for your mason jars: the Ergo Spout! It ingeniously transforms any standard mason jar into a pourable pitcher. Get yours here! I absolutely love using it for storing and pouring my homemade salad dressings in the refrigerator.