Using store bought pastry and canned apple pie filling, these delicious and flaky Apple Puff Pastry Turnovers couldn't be easier. Baked until golden and drizzled with caramel sauce, these fall treats are a delight!
Preheat oven to 425° F and line a baking sheet with parchment paper.
Lay the sheets of puff pastry dough flat on a lightly floured surface.
Cut each sheet into four squares using a sharp knife of pizza cutter.
Add a small amount of apple pie filling to half of each square on a triangle edged side.
Dip a pastry brush or your finger in water and brush the water along all the edges of the square.
Fold the side of the puff pastry that doesn't have apples over the top of the apples to form a triangle shape.
Then using a fork, press the sides down.
After filling all of the turnovers, slice a small slice in the top of each turnover to vent.
Brush the top of each turnover with the beaten egg for a more golden brown crust.
Bake for 12-14 minutes, until the pastry is golden brown.
Remove from the oven and place on a wire cooling rack and cool for 5 minutes.
Then drizzle the tops with caramel sauce
Serve warm or room temperature.Top with ice cream if desired.Make your own fresh apple filling by dicing 3 apples and sautéing them in a tablespoon of butter, ¼ cup of sugar (white or brown) and 1 teaspoon of cinnamon. Cook for 5-8 minutes until soft then cool for 10-15 minutes.Top with a sugar glaze of ¼ cup of powdered sugar mixed with a tablespoon of milk.Careful not to overfill the turnovers to reduce the chance of leaking.Refrigerate the uncooked turnovers for about 10 minutes before putting the egg wash on to help keep them from leaking.Nutritional information does not include caramel sauce