September 9, 2025
Caramel Apple Turnovers with Cinnamon Sugar, Apple Butter Sauce & Custard
Caramel Apple Turnovers with Cinnamon Sugar, Apple Butter Sauce & Custard
Golden puff pastry turnovers filled with caramel apples, coated in cinnamon sugar, and served with apple butter sauce and custard. A cozy autumn dessert made easy.
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Ingredients
For the turnovers
- 1 sheet ready-to-roll puff pastry (about 250g) thawed if frozen
- 1 Cup (180g) Coarsely grated apple (about 4 apples – 2 sweet, 2 cooking), excess juice squeezed out
- 4 tbsp thick caramel or dulce de leche
- Water, for brushing
- 40 g unsalted butter, melted
For the cinnamon sugar
- 1/2 tsp ground cinnamon
- 4 tbsp granulated sugar
Instructions
Preheat the oven
- Preheat to 200°C (400°F). Line a large baking tray with non-stick baking paper.
Make the filling
- Place the grated, drained apple in a medium bowl.
- Add the caramel/dulce de leche and stir until well combined.
Prepare the pastry
- Cut the puff pastry into 9 squares (for medium turnovers) or 16 smaller squares.
- Place 1 teaspoon (for small) or 1 tablespoon (for medium) of filling in the center of each square.
- Brush the edges lightly with water, fold over into a triangle to enclose, and press the edges with a fork to seal.
Bake
- Arrange the turnovers on the prepared tray. Bake for 15–18 minutes, or until golden brown and puffed.
Make the cinnamon sugar
- While the turnovers bake, mix the cinnamon and sugar in a small bowl.
Finish the turnovers
- Remove from the oven and while still warm, brush with melted butter. Toss gently in the cinnamon sugar until coated.
Serve
- Serve the warm cinnamon-sugar turnovers with warm vanilla bean custard and a dollop of apple butter sauce for dipping.