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Apple Turnovers with Caramel Icing

by Laura

I love apple turnovers.  I think I love them more than apple pie!  You get that nice and flaky puff pastry encasing sweet and tender apples mingled with spicy cinnamon.  Hello fall, I love you!  I created this simple apple turnovers with caramel icing using frozen puff pastry and fresh apples for the filling.  To top it all off, I chose a sweet caramel icing.  Sure you could do a regular old vanilla icing, but the caramel icing was delish!  I must say, I was quite pleased with the results.

Here is what you need to make the

Apple Turnovers with Caramel Icing

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Apple Turnovers with Caramel Icing


  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used gala)
  • 2 tsp lemon juice
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of nutmeg
  • 3 Tbsp butter, divided
  • 1/4 cup packed brown sugar
  • 1 Tbsp milk
  • 1/3 cup powdered sugar


  1. In a skillet, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and nutmeg and cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 375 degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle. Cut 3 slits on the top of each pastry.
  8. Place pastries on a baking sheet lined with parchment paper. Cook at 375 for 25 minutes. Remove from oven and allow to cool slightly while you prepare the icing.
  9. In a small sauce pan, melt the remaining 2 Tbsp butter.
  10. Add the brown sugar and milk to the melted butter. Cook over medium low heat for 1 minute.
  11. Remove from heat and whisk in the vanilla and powdered sugar until icing is smooth. Drizzle over cooked turnovers. Makes 8.


To warm leftovers, place a turnover on a plate and microwave for 10 seconds.

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Recipe inspired by Bettina’s Blog.

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1 comment

Kirsten September 27, 2012 - 7:30 am

Those look so good! Can’t wait to make them.


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