Apple Turnovers with Caramel Sauce

 Apple Turnovers with Caramel Sauce

This is the first recipe my Mom taught me how to make. She called them fried hand pies and she made them often because they were so easy and inexpensive to make. She used to fill them with any fruit she found at the local produce stand...peaches, apples, cherries, strawberries and blueberries. Over the years, I have changed it up a little.  I no longer fry them and I love them made with puffed pastry. I like to sprinkle them with powdered sugar and drizzle them with caramel sauce and add vanilla ice cream. OMG. Utter perfection! 

Apple Turnovers with Caramel Sauce

1 package frozen puff pastry sheets, thawed
2 medium Fuji or Gala apples – peeled and diced
1 tablespoon lemon juice
2 tablespoons butter
1/3 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla
1 egg white
1 tablespoon water

powdered sugar for topping

Caramel ice cream topping

Line baking sheet with parchment paper and preheat oven to 400 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter in a large skillet and add diced apples. Cook for about 3 minutes. Next add brown sugar, lemon juice, cinnamon, cornstarch, and nutmeg. Continue cooking until apples are tender and sauce has begun to thicken. Stir apples occasionally while cooking. Remove apple mixture from heat and add the vanilla. Set aside to cool.

Unfold pastry sheet on a lightly floured work surface. Smooth or roll out seams to make sure they do not separate. With a sharp knife or pizza cutter, cut each sheet into four squares.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

Mix the egg white and water together to make an egg wash. Brush egg wash all along the edges of the pastry squares. Next spoon about 1/4 to 1/3 cup of the mixture into the center of the 1 pastry square leave about an inch on all sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold pastry in half diagonally and pinch the edges with a fork to seal.  Prick the top with fork for steam vents. Repeat with remaining squares.

 

 

Transfer to a baking sheet. Leave at least an inch between pies. Bake at 400 degrees for 14-16 minutes until the top is puffed and nicely browned. Remove turnovers from pan to a wire rack and cool 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Sprinkle with powdered sugar and then drizzle with caramel topping.

 

 

Serve with vanilla ice cream!

 

The perfect Autumn dessert! Want a bite?

 

 

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