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Apples sauteed with butter, sugar and cinnamon, then stuffed in flaky, buttery puff pastry dough, baked until flaky and golden brown, then drizzled in a creamy caramel sauce, this Apple Puff Pastry recipe is the best!
This recipe was originally published in December 2018. It has been updated for content and photos.
I don't really know if there is anything better. I ate the entire batch of these, save one, all by myself. No shame. When it's good it's good, am I right?
And for some reason, the boyfriend is not a fan of desserts with "hot apples." I mean....I'm appalled by that but it also means I get to eat the whole batch.
Sweet, creamy caramel, cinnamon and deliciously caramelized apples are perfection in this Apple Puff Pastry recipe.
Again, I can't express how good this apple puff pastry recipe is. Buttery apples, creamy caramel, flaky pastry....you know you want it!
**We are all about the Fall desserts right now! Check out this Spiced Pumpkin Souffle with Caramel Sauce, these sous vide apples or this Salted Caramel Apple Galette**
The Ingredients
Pre-made puff pastry dough is a miracle ingredient. It's what makes people like me seem like pastry chefs. And enables people like me to make these absolutely awesome desserts with minimal effort. Puff pastry is usually found in the frozen desserts section in the grocery store or you can buy puff pastry online. (affiliate link)
Granny Smith apples work best for this recipe, but really you can use any apples you like and it will still turn out incredible.
Store bought vanilla caramels are used to make the caramel sauce. You can also make your own Homemade Caramel Sauce or Buy Caramel Sauce (affiliate link).
The remaining ingredients are listed in the recipe card at the bottom of the post.
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Step By Step Instructions
Preheat the oven to 400F degrees. Defrost the puff pastry according to the package (usually takes about 20 minutes).
Saute the apples, butter, cinnamon and coconut sugar in a skillet until the apples are tender, about 5-10 minutes.
The apples should be easily pierced by a fork when done cooking. Unless you like them with a little crunch. I prefer them soft.
Cut each puff pastry sheet into 9 equal squares.
Place 1-2 tablespoons of the apple mixture on 9 of the puff pastry squares, making sure to leave at least ½-1/4" around the edges (see photo below).
Drizzle 1-2 teaspoons of caramel sauce (see below for instructions on making caramel) on top of the apple mixture.
Place the other 9 puff pastry squares on top and seal the edges securely. If the edges don't stick together, use some water to dampen them and press them together.
** Use a fork to seal the edges well. This also helps them look prettier!
Brush the tops of the pastry with the egg wash and sprinkle lightly with the coarse sugar (about ¼ teaspoon for each pastry).
Bake for 15 minutes, or until golden brown on top. Serve warm drizzled with caramel (note caramel may need to be reheated if you made it in advance).
How To Make Caramel Sauce
Unwrap caramels and place in a microwave safe bowl. Add the cream and microwave for 30 seconds at a time, stirring in between, until caramel is fully melted. You can also make Homemade Salted Caramel or buy caramel sauce.
Expert Tips
- The sauteed apples should be easily pierced with a fork, but not mushy.
- If you have trouble getting the edges of the puff pastry to seal, dampen your finger with a little water and seal it. Make sure all the edges are sealed well to prevent leakage.
- Caramel can be made ahead and reheated as necessary for drizzling. Reheat in the microwave in 15 second intervals, stirring in between until warmed.
How To Store Apple Puff Pastry
The caramel apple turnovers can be stored at room temperature for up to 2 days. Place them on a plate and cover with foil. The turnovers will keep an extra couple days if you store them in the fridge (on a plate covered with aluminum foil).
How To Freeze Apple Puff Pastry?
To freeze before cooking, place on a baking sheet before brushing them with the egg wash and sugar and place directly in the freezer for 3 hours. Once frozen through, store in a freezer safe zipper bag for up to one month for best results.
To bake from frozen, follow the recipe instructions, adding an additional 5-10 minutes to the cook time.
To freeze after cooking, place the apple puff pastry directly in the freezer (before drizzling the top with caramel) for 3 hours. Once frozen through, place the pastries in a freezer bag and store for up to 1 month. To reheat, place in a 375 degree oven for 5-10 minutes, until heated through.
Tools Used
- Pizza cutter (for cutting the pastry)
- Large baking sheet
- Parchment paper
- Glass bowl
- Ceramic non-stick skillet
Did you make this recipe? Rate the recipe and leave a comment to let me know how it turned out!
Recipe
Apple Puff Pastry
Ingredients
- 2 sheets puff pastry
- 2 cups apples sliced or chopped
- ¼ teaspoon cinnamon
- 2 tablespoons butter
- 2 tablespoons coconut sugar
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar crystals
Caramel:
- 6 ounces vanilla caramels
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400F degrees. Defrost the puff pastry according to the package (usually takes about 20 minutes).
- Saute the apples, butter, cinnamon and coconut sugar in a skillet until the apples are tender, about 5-10 minutes.
- Cut each puff pastry sheet into 9 equal squares (total of 18 squares).
- Place 1-2 tablespoons of the apple mixture on 9 of the puff pastry squares, making sure to leave at least ¼ to ½" around the edges.
- Drizzle 1 teaspoon of caramel on top of the apple mixture.
- Place the other 9 puff pastry squares on top and seal the edges securely. If the edges don't stick together, use some water to dampen them and press them together.
- Brush the tops of the pastry with the egg wash and sprinkle lightly with the coarse sugar (about ¼ teaspoon for each pastry).
- Place in the oven for 15 minutes, or until golden brown on top. Serve warm drizzled with caramel sauce.
Caramel Sauce:
- Unwrap caramels and place in a microwave safe bowl. Add the cream and microwave for 30 seconds at a time, stirring in between, until caramel is fully melted.
Expert Tips:
- The sauteed apples should be easily pierced with a fork, but not mushy. They should have just a little bite left.
- If you have trouble getting the edges of the puff pastry to seal, dampen your finger with a little water and seal it. Make sure all the edges are sealed well to prevent leakage. **Use a fork to seal the edges and help them look nice.
- Caramel can be made ahead and reheated as necessary for drizzling. Reheat in the microwave in 15 second intervals, stirring in between until warmed.
- The caramel apple turnovers can be stored at room temperature for up to 2 days. Place the on a plate and cover with foil. The turnovers will keep an extra couple days if you store them in the fridge (on a plate covered with aluminum foil).
- To freeze before cooking, place on a baking sheet before brushing them with the egg wash and sugar and place directly in the freezer for 3 hours. Once frozen through, store in a freezer safe zipper bag for up to one month for best results. To bake from frozen, follow the recipe instructions, adding an additional 5-10 minutes to the cook time.
- To freeze after cooking, place the apple puff pastry directly in the freezer (before drizzling the top with caramel) for 3 hours. Once frozen through, place the pastries in a freezer bag and store for up to 1 month. To reheat, place in a 375 degree oven for 5-10 minutes, until heated through.
Nutrition
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