These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!
Caramel Apple Turnovers
- 2 cups flour
- 1 tsp salt
- ½ tsp baking powder
- 1 cup butter, frozen (2 sticks or 8 oz)
- ½ cup sour cream
- 8 tbsp cold water
- Additional flour for dusting
- 2 pounds apples
- ¼ cup sugar
- ½ tsp cinnamon
- 1 tbsp cornstarch
- ¾ upc deluce de leche
- 1 egg white beaten with 1 tbsp water
- Dusting sugar
- Combine flour, salt and baking powder in a medium-sized bowl. Set aside.
- Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater. Return the butter to the freezer until ready to use.
- Use a whisk to mix the sour cream and cold water, Store the mixture in the refrigerator until ready to use.
- Add butter to the flour mixture and toss until well incorporated. Pour in the sour cream mixture and stir to combine.
- Turn the dough onto a floured surface and pat it into a rough triangle. Fold the dough into thirds, like a letter. Press it out into a rough triangle again and repeat the folding process. It’s important to work quickly so that the butter doesn’t get soft. You should be able to see chunks of butter in the dough.
- Divide the dough into two portions. Wrap the portions tightly and put them in the refrigerator for 30 minutes.
- While the dough is chilling, peel, core and thinly slice apples.
- In a small bowl, combine sugar, cinnamon and cornstarch. Add to apple slices and toss to coat.
- Preheat oven to 400℉.
- Remove one portion of the dough and roll it into a 10” x 15” rectangle. Cut it into 6 equal squares.
- Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle. Moisten dough slightly and press to seal.
- Place turnovers on a cookie sheet. Brush each one with egg wash and dust with a small amount of sugar.
- Repeat with the second portion of dough.
- Bake turnovers for 20-30 minutes until they are golden brown.
- Transfer turnovers to a wire rack and allow to cool.
- Hack: Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Hack: To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze. Wrap each tightly and keep in the freezer for up to 2 months. Add an extra 3-5 minutes to the baking time for frozen turnovers.
While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!
Suggestion: Leftover apples? Make some homemade applesauce!