Jul 12

Mini Caramel Apple Turnovers

I’m not a huge fast food person.

I mean, don’t get me wrong, if it’s offered to me I will 8 times out of 10 accept it. Unless you follow up the invitation with “we’re going to Taco Bell” or “we’re going to Long John Silver.” I’m pretty much not going to those two restaurants. Ever.  No offense if that is your thing, it’s just that I would pretty much rather eat my toenails than enjoy a meal from one of those joints.

On the flip side, I definitely have my favorite fast food getaways. In-N-Out, Wendy’s, and Arby’s. I am also the person that gets the same thing every time I visit these establishments. With Arby’s it’s always been (since I was like 5 years old, I swear) a roast beef sandwich, curly fries and a cherry turnover. My meal is not complete unless I finish it off with a cherry turnover. I hate looking in the drive through window and seeing them sitting there, being warmed by the easy bake light they stick them under but I do my best to forget that part and just enjoy the flaky, cherry, vanilla drizzle goodness.

I have wanted to recreate them at home for a long time but they always get pushed back on the “to bake” list. Not today friends, not today. I had a leftover sheet of puff pastry after making these AMAZEBALLS appetizers from Averie over at Averie Cooks (hi fellow San Diego blogger!!) for our July 4th party. While contemplating how best to use this puff pastry, those heating lamp cherry turnovers popped into my head and instantly, I knew what I had to do.

I didn’t have any cherry filling, or fresh cherries for that matter so I went with apple turnovers instead. Granny Smith apples, cinnamon, nutmeg, sugar- you can’t go wrong.

These would be fun served with a few scoops of vanilla bean ice cream, however, they are just as delicious when eaten alone….after just being frosted…while they are still warm….sitting on the baking sheet….I wouldn’t know, but that’s what I hear.

Let’s get started, shall we?

Here is our cast of characters for this go around:

Preheat the oven to 400°

Wash, peel, core and chop your apples. They don’t need to be really tiny but a good small chop will do.

Toss those into a bowl and set them aside.

In a small bowl mix together the sugar, flour, cinnamon, nutmeg and dash of salt.

Now, combine the dry ingredients and the apples and mix until well combined.

Set this mixture aside and grab your puff pastry.  The box I bought came with two sheets and this recipe provided enough filling for both sheets or about 20 mini turnovers.

Start by lightly flouring your surface, then grab your rolling pin and roll out your pastry sheet. This is how mine started:

And this is how big it was after I rolled it out. You don’t want it tissue thin, but it should be thin enough to get 20 circles out of one sheet.

I used this medium sized circle cookie cutter by Wilton. I bought it at Michael’s. Press down and turn to cut the circle completely. After cutting as many circles as will fit, re-roll the remaining pastry and cut more circles. Repeat with your second pastry sheet.

Here are my circles:

Grab your bowl of apple filling and your Tablespoon. Place 1 Tablespoon of pie filling on 1/2 of your circles. The remaining circles will be used as the tops!

Place one of the empty circles on top of each filled circle and grab a fork. In order to seal the edges completely you will want to slide your fork under the edge of the circles and lift up, fold the edge over slightly and press down creating a crimped and  completely closed edge. Continue all the way around each pastry circle.

One of the best things about Puff Pastry is how forgiving it is. They don’t look super cute before you pop them in the oven but they come out adorable!

Place your sealed turnovers on a Silpat or parchment paper lined baking sheet and place them in the oven. Bake for 18-20 minutes keeping an eye on them as they bake. You want them to be a golden brown when the buzzer goes off.

They come out so golden and flaky and ready for their caramel drizzle! Speaking of caramel drizzle, throw it together now!

Place the mixture in a small ziploc and cut off the tip of the one of the bottom corners. Drizzle the caramel sauce all over each turnover and let it cool. It will harden a bit as it dries.

Aren’t they adorable?!

if you try these please come back and let me know what you think, I love comments!! :)

Have a wonderful weekend, here is the printable recipe:

Mini Caramel Apple Turnovers

Makes 20 mini turnovers


    For the Turnovers:
  • 2 sheets of thawed Puff Pastry (usually found in the freezer section of the store)
  • 2 Granny Smith Apples
  • 1/3C sugar
  • 1/8C all purpose flour
  • 1/2t cinnamon
  • 1/2t nutmeg
  • pinch of salt
  • For the Caramel Drizzle -Originally a Paula Deen recipe
  • 1/4C unsalted butter
  • 1/2C dark brown sugar
  • 5T heavy cream (or milk)
  • 1/2T vanilla extract
  • 4C powdered sugar
  1. Preheat the oven to 400°
  2. Wash, peel, core and chop up both apples. Place in a bowl and set aside.
  3. In a small bowl combine sugar, flour, cinnamon, nutmeg and salt. Mix well.
  4. Combine the dry ingredients with the chopped apples and mix until well combined. Set this mix aside.
  5. Lightly flour your surface and roll out the puff pastry until "cardtsock paper" thin.
  6. Using a medium sized cookie cutter, cut out 20 circles from the rolled puff pastry. (20 circles per pastry sheet)
  7. Take 1T of the apple mixture and place it on a pastry circle. Do this with 1/2 of the pastry circles.
  8. Using the remaining pastry circles, top each apple filled circle and press down gently.
  9. Using a fork, go around the edge of each circle gently lifting the pastry up and folding over, then pressing down to completely seal all of the edges.
  10. Place sealed pastry circles on a Silpat or parchment paper lined baking sheet.
  11. Bake for 18-20 minutes, until golden brown.
  12. Make the caramel drizzle:
  13. Melt the butter in a pan over medium low heat.
  14. Add the dark brown sugar and stir until dissolved.
  15. Remove from heat and add in the cream (or milk) and vanilla.
  16. In a separate bowl, using a handheld mixer, beat together the powdered sugar and butter mixture. If the consistency is too thick, add more cream until the desired consistency is reached.
  17. Place the cooled drizzle into a small ziploc bag and snip off a small portion of the bottom corner.
  18. Slowly apply the drizzle back and forth over the top of each turnover.
  19. Let the drizzle cool for a few minutes, then....dig in!!


  1. these are adorable! and thanks for the shoutout…and big HI!!! to a fellow San Diego blogger!

    1. Kelly says:

      Oh hi Averie!! Thanks for stopping by and for that awesome recipe- it’s a new family favorite! Take care :)

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