The Pioneer Woman Tasty Kitchen
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Caramel Apple Turnovers

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Level: Easy

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Description

Flaky and gooey caramel apple turnovers sprinkled with fleur de sel.

Ingredients

  • 3 whole Granny Smith Apples (peeled, Cored And Diced)
  • 3 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Sugar
  • 1 Tablespoon All-purpose Flour
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Kosher Salt
  • 1 package (17 Oz. Size) Frozen Puff Pastry, Thawed
  • ½ cups Salted Caramel Sauce
  • 1 whole Egg, Beaten With Below Amount Of Water (for Egg Wash)
  • 1 Tablespoon Water
  • 2 teaspoons Fleur De Sel, For Sprinkling

Preparation

Preheat the oven to 400°F. Line two large baking sheets with parchment paper.

In a large bowl add the apples, lemon juice, sugar, flour, cinnamon, and salt and toss to combine. Set aside.

Place one sheet of puff pastry on a lightly floured work surface and roll it into a 12-inch square. Cut into 4 smaller squares. Distribute some of the apple mixture in the center of each square of dough and drizzle about 1 tablespoon of caramel sauce over each pile of apples. Fold the pastry over the fruit to form a triangle and seal the edges with the tines of a fork.

Combine the egg and water in a small bowl. Brush the tops of the pastries with the egg wash and cut a few slits in the top of each turnover. Place on the prepared baking sheets. Repeat with the remaining sheet of puff pastry, apple filling, and caramel sauce. Sprinkle each turnover with fleur de sel.

Bake for 20 to 22 minutes, until golden brown all over. Remove from the oven and let them cool slightly before serving.

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