I recently came across a package of Wewalka fresh puff pastry in the refrigerated section at the grocery store. I've only ever used the frozen ones before (and not very often at that as I never remember to take them out in time to thaw). I had lots of ideas for ways to use it, but started with this apple turnover. When I originally made these, I didn't add enough apple because I was afraid I would over fill them. I've adjusted the recipe to include more as the dough ended up being pretty stretchy and the extra apples balanced out the layers of flakey dough. My husband, Brad took one bite and said it reminded him of the pastries we got in Paris years ago! And since we're not flying there anytime soon, this is a great alternative to enjoy!
- 1 package puff pastry (I used the Wewalka brand in the refrigerated section).
- 2 apples, diced into medium size pieces, divided into 6 equal parts
- Caramel Kitchen Cinnamon Vanilla Caramel Sauce
- Cinnamon, ground
- 1 egg, beaten (for egg wash)
- Preheat oven to 425 degrees
- Open the package of puff pastry and unfold it (with the parchment paper intact) out onto a sheet pan.
- Using a sharp knife or pizza cutter, slice the puff pastry into 6 equal rectangles, keeping the parchment paper intact underneath).
- Keeping in mind that you're going to want to fold the pastries into triangles, drizzle the cinnamon vanilla caramel sauce generously over each rectangle.
- Place the diced apples onto the bottom half of each rectangle, diagonally. It's ok if it looks full, the pastry will stretch to cover it.
- Sprinkle additional ground cinnamon over the apples
- Stretch the upper half of the pastry over the apples, lining up the edges. Use a fork tine to press and close the edges.
- Space the turnovers evenly on the baking sheet and brush with the egg wash for a shiny golden finish.
- Bake for 25-30 minutes and remove from oven.
- Drizzle with additional cinnamon vanilla caramel sauce and a sprinkle of turbinado sugar before serving.