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Deliciously Crispy Caramel Apple Turnovers You Can’t Resist

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Learn how to make delicious Caramel Apple Turnovers. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice-cold water (more if needed)
  • 3 large apples (Granny Smith or Fuji work well), peeled and diced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice (to prevent apples from browning)
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Optional: coarse sugar or cinnamon sugar for sprinkling

When I first started baking these, I experimented with different apples. I found that tart varieties like Granny Smith give a beautiful contrast to the sweet caramel, but Fuji or Honeycrisp work just as well if you prefer a sweeter filling. For the caramel sauce, I often keep a jar of homemade caramel in the fridge, but store-bought works perfectly in a pinch — just look for a quality brand with a smooth, rich texture.

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I like to set my oven early and get everything ready so I can work calmly, much like my grandma did — she believed that patience is key to good baking.
  2. Start by making the pastry: in a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. I find that handling the dough quickly and gently keeps it flaky, just like my grandma’s secret.
  3. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it — I always tell myself that less is more. Shape the dough into a flat disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
  4. While the dough chills, prepare the apple filling. In a bowl, toss the diced apples with lemon juice, sugar, cinnamon, and nutmeg. I love adding a splash of vanilla or a pinch of ginger for extra warmth, just like Grandma used to do. Set aside to let the flavors meld.
  5. Once the dough is chilled, roll it out on a lightly floured surface to about 1/8 inch thickness. Cut into squares or circles, depending on your preference. I prefer squares because they’re easier to fold and seal, but circles look extra charming.
  6. Place a generous spoonful of apple filling in the center of each pastry piece. Drizzle a little caramel sauce over the apples for that rich, gooey texture. Be careful not to overfill — I’ve learned from experience that too much filling can be tricky to seal.
  7. Brush the edges of each pastry with beaten egg, then fold over to form a turnover. Use a fork to press down and seal the edges securely. This step is important to keep the filling inside while baking — I often double-check my seals to avoid any surprises.
  8. Arrange the turnovers on the prepared baking sheet. Brush the tops with more beaten egg for a shiny, golden finish. If you like, sprinkle with coarse sugar or a cinnamon-sugar mixture for extra crunch and flavor.
  9. Bake for 20-25 minutes, or until the turnovers are golden brown and puffed. Keep an eye on them — I always set a timer and peek in around the 20-minute mark, because oven temperatures can vary. When they’re ready, they should look irresistibly flaky and inviting.
  10. Remove from the oven and let them cool slightly before serving. I like to serve these warm, with a drizzle of extra caramel or a scoop of vanilla ice cream on the side. Nothing beats the first bite — crispy pastry, warm apples, and gooey caramel all at once.

Find it online: https://artofeasycooking.com/caramel-apple-turnovers/