These Caramel Apple Turnovers are a new favorite—easy to make with store-bought ingredients yet elegant enough to pass for a bakery treat. Using puff pastry, canned apple pie filling, and ready-made caramel, they come together quickly and deliver impressive flavor and texture.
I’ve worked with puff pastry for decades, and recipes like this show how simple ingredients can shine. Puff pastry also stars in other favorites like baked churros and strawberry turnovers.
READER REVIEW: Peggy says, “I will never make apple pie again! These Apple Turnovers are my new go-to fall dessert!”
Quick Look at this Recipe
- Recipe Name: Caramel Apple Turnovers
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Servings: 8 turnovers
- Time-Saving Ingredients: Puff pastry, apple pie filling, caramel sauce
Table of Contents
- Quick Look at this Recipe
- What goes into this Recipe
- How to Make Caramel Apple Turnovers with Puff Pastry
- Expert Tips
- Storage and Freezing
- Caramel Apple Turnover Recipe FAQs
- Do you love Fall desserts? Try these recipes…
- Easy Caramel Apple Turnovers Recipe
What goes into this Recipe
- Puff Pastry – found in the freezer section; works beautifully for both sweet and savory tarts.
- Apple Pie Filling – a convenient shortcut that saves prep time and delivers classic apple flavor.
- Caramel Sauce – salted or regular caramel adds depth and keeps these turnovers irresistible.
See the recipe card below for exact quantities and full details.
How to Make Caramel Apple Turnovers with Puff Pastry
- Unfold thawed puff pastry sheets and cut each into four squares. Place a heaping tablespoon of apple pie filling in the center of each square.
- Top the apple filling with caramel sauce. A teaspoon or so per square is plenty—adjust to taste.
- Fold each square in half to form a triangle. Use a fork to crimp the edges and make 2–3 small vents on top so steam can escape while baking.
- Place turnovers on a parchment-lined baking sheet or silicone mat. Bake at 400°F (204°C) for 18–20 minutes, until golden brown and puffed.
- Make the apple cider glaze while turnovers cool: whisk together powdered sugar, apple cider, vanilla, and a touch of corn syrup (optional) until smooth. Aim for a pourable but fairly thick glaze.
- Drizzle the glaze over each turnover and sprinkle with cinnamon sugar before the glaze sets. Serve warm or at room temperature.
Expert Tips
- Thaw the puff pastry 25–30 minutes before using so it’s easy to handle but still cold.
- Use salted caramel for a balanced sweet-and-salty flavor.
- Don’t overfill—too much filling can make sealing difficult and cause sogginess.
- Don’t worry about small leaks; a bit of oozing caramel or apple adds to the flavor.
Storage and Freezing
Store: Keep turnovers in an airtight container in the refrigerator for 3–4 days. They’re best the first day.
Freeze: You can freeze cooled turnovers for a few months, though puff pastry texture may change slightly after freezing and reheating.
Caramel Apple Turnover Recipe FAQs
The most common mistake is overfilling the turnovers. Too much filling makes them hard to seal and can lead to soggy pastries or bursting during baking.
If using fresh apples, Granny Smith are a great choice because they hold their shape when baked and provide a pleasant tartness that balances the sweetness.
Do you love Fall desserts? Try these recipes…
Desserts
Easy Fall Desserts: Cake Mix Apple Cobbler Recipe
Desserts
Pumpkin Snickerdoodle Snack Cake
Bars
Easy Pecan Shortbread Bars Recipe
Desserts
Pumpkin Roll Cookies Recipe
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Easy Caramel Apple Turnovers Recipe
Ingredients
Turnover
- 2 sheets puff pastry dough
- ¾ can apple pie filling
- ¼–⅓ cup caramel sauce
Apple Cider Glaze
- 1½ cups powdered sugar
- 1–2 Tablespoons apple cider (adjust for desired consistency)
- ¼ teaspoon vanilla extract
- ¼ teaspoon corn syrup (optional)
Garnish
- Cinnamon sugar, for sprinkling
Instructions
- Remove puff pastry from the freezer 20–30 minutes before using so it’s pliable but still cold.
- Preheat oven to 400°F (204°C).
- Unfold each sheet and cut into four squares.
- Place a heaping tablespoon of apple pie filling in the center of each square and top with about a teaspoon of caramel sauce.
- Fold each square into a triangle, wipe away any excess filling from the edges, then crimp the edges with a fork and poke 2–3 vents in the top.
- Bake 18–20 minutes until golden brown and puffed. Cool 15–20 minutes before glazing.
Apple Cider Glaze
- Whisk powdered sugar, apple cider, vanilla, and corn syrup (if using) until smooth. Adjust cider to reach a pourable but substantial consistency.
- Drizzle glaze over turnovers, then sprinkle cinnamon sugar while the glaze is wet. Serve warm or at room temperature.
- Store in an airtight container at room temperature or in the refrigerator for 2–3 days. Best fresh.
Notes
- Using salted caramel creates a pleasant sweet-and-salty balance.
Nutrition
Calories: 498 kcal,
Carbohydrates: 69 g,
Protein: 5 g,
Fat: 23 g,
Sugar: 35 g
Nutrition information is an estimate.