What’s better than a warm apple turnover on a crisp fall day? Not much. In this post I’ll walk you through making flaky, buttery puff pastry and turning it into caramel apple turnovers that are simple, impressive, and perfect with a cup of coffee or a pumpkin spice latte. Don’t be intimidated—once you try puff pastry and turnovers a time or two, you’ll see how forgiving and rewarding the process can be.
These turnovers come together from a few straightforward components: a laminated puff pastry dough and a spiced apple-caramel filling. The technique that produces those airy layers is called lamination—alternating layers of dough and butter so the pastry puffs and flakes beautifully in the oven. Below I explain an approachable way to make puff pastry at home and how to assemble and bake the turnovers. If you prefer, store-bought puff pastry will work just fine and is a great shortcut.
Making the Puff Pastry
For a homemade puff pastry, start with a simple dough of flour and water mixed only until it forms a shaggy mass. I usually use a stand mixer with a dough hook, mixing just until the flour is absorbed. Chill this dough wrapped in plastic for 30 minutes to relax the gluten.
While the dough chills, prepare the butter block: combine room-temperature butter with a tablespoon of flour, then work it until smooth and even. Wrapping the butter and working it between pieces of plastic wrap to form a neat square is an easy, clean method. Chill the butter briefly so it’s firm but still pliable.
The lamination process is just rolling and folding: roll the dough out, place the butter block on top, fold, and then perform a series of turns (roll, fold, rotate) every 30 minutes. Patience is the key—allow the dough to rest in the fridge between turns so the butter stays cold and the layers remain distinct. After several turns and a final rest, you’ll have a tender, layered dough that bakes into glorious flaky pastry.
The science behind lamination is simple: the cold butter separates layers of dough. When the pastry hits the oven heat, the water in the butter and dough turns to steam and forces the layers apart, creating lift and flaky texture. Whether you follow a full recipe from a trusted source or use this simplified approach, the result is richly layered pastry perfect for turnovers.
How to make Apple Turnovers
While the pastry dough rests, prepare the filling. I prefer Granny Smith apples for turnovers because they hold their shape and balance the sweetness with bright acidity. Peel and small-dice the apples so each turnover has tender bites of fruit.
Sauté the diced apples briefly in butter over medium heat—just long enough to start softening them. Add a warming spice like pumpkin pie spice or a mix of cinnamon and nutmeg, plus a pinch of kosher salt to highlight the fruit. To turn these into caramel apple turnovers, stir in a couple of tablespoons of dulce de leche or cajeta at the end of cooking; this adds rich flavor and helps bind the filling so it doesn’t run when baked.
Let the filling cool completely before assembling the turnovers so it doesn’t steam and make the pastry soggy. When the pastry is rolled out, cut it into squares, add a spoonful of filling to each, brush the edges with egg wash, fold into triangles, and crimp the edges. Chill the assembled turnovers briefly before baking to keep the pastry cold and encourage strong lift.
Recipe
Caramel Apple Turnovers
Buttery puff pastry filled with spiced apples and a touch of dulce de leche for a caramel finish. Makes 6–8 turnovers depending on size.
Ingredients
- 1 recipe puff pastry (homemade or store-bought)
- 2 Granny Smith apples, peeled and small diced
- 2 tablespoons unsalted butter
- 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + pinch nutmeg)
- 1/4 teaspoon kosher salt
- 2–3 tablespoons dulce de leche or cajeta
- 1 large egg (for egg wash)
- Sanding sugar or granulated sugar for sprinkling (optional)
Instructions
- In a skillet over medium heat, melt the butter and add the diced apples. Sauté for 2 minutes.
- Season with pumpkin pie spice and salt. Cook another 2–3 minutes until the apples begin to soften but still hold their shape.
- Stir in the dulce de leche until the apples are evenly coated. Remove from heat and let cool completely.
- Roll out the puff pastry to about 1/8 inch thick. Cut into 6–8 squares, roughly 6 inches each.
- Make an egg wash by beating the egg with about 1 tablespoon water. Brush the edges of each square with the egg wash.
- Place about 2 tablespoons of filling in the center of each square, fold to form a triangle, and press the edges with a fork to seal.
- Cut a small vent on the top of each turnover. Chill the turnovers in the freezer for 20–30 minutes to ensure the pastry is cold before baking.
- Preheat the oven to 425°F (220°C). Just before baking, brush the turnovers with egg wash and sprinkle with sanding sugar if desired.
- Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake another 10–15 minutes until golden brown and crisp. Cool slightly before serving.
Notes
If you prefer a quicker route, store-bought puff pastry works wonderfully and saves time. Adjust the amount of dulce de leche to your sweetness preference. Chill the turnovers well before baking for the best rise and flakiness.
MORE OF MY RECIPES HERE!
Asian Chicken Salad
Raspberry Lemon Cream Pie in a Cup
Watermelon Lemonade
Victoria Sandwich
Check out my new e-Cookbook for more weeknight favorites.
MY FAVORITE KITCHEN TOOLS
I rely on a few well-made tools in the kitchen: a sharp chef’s knife, sturdy sheet pans, a versatile 10–12″ skillet, a reliable set of tongs, a wooden spoon, and a small food scale for accurate measurements. A good jar scraper or bench scraper is invaluable for working with dough and for cleanup. Investing in quality basics makes cooking and baking easier and more enjoyable.
Happy baking—enjoy flaky turnovers straight from the oven, and feel free to adapt the filling to your taste with nuts, dried fruit, or extra spices.