Real Recipes From Real Home Cooks ®

caramel apple turnovers with mascarpone

★★★★★ 3
a recipe by
Maggie May Schill
Jacksonville, FL

What to do when you have a bunch of leftover puff pastry and more apples than you can eat? Make turnovers!!!! That's what I did. This recipe is based on the same recipe I made with my Black Cherry turnovers earlier. Made my own caramel again, but this time it is a lovely apple-flavored caramel. The air in Florida is just starting to get that "fall" feeling. (well as much fall-like as you can get for an area of the country below Atlanta!) Apples and cinnamon inside of puffy pastry are exactly what I think I need to get into the season coming.

Blue Ribbon Recipe

Apple turnovers just scream fall. The beautifully golden, buttery, flaky crust, filled with warm and sweet apples inside... yum! Using a store-bought puff pastry makes these very easy to make. We love the creamy mascarpone added to the warm apples. A hint of tang that offsets the sweet apples. Don't skimp on the delicious cinnamon caramel drizzle.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For caramel apple turnovers with mascarpone

  • 3 c
    apples, peeled and sliced
  • 2 c
    raw sugar, divided
  • 3 tsp
    cinnamon, ground
  • 1/2 tsp
    lemon juice
  • 1 tsp
    vanilla extract
  • 7 Tbsp
    salted butter, divided
  • 1 pinch
  • 8 oz
  • 2 sheet
    puff pastry dough (make your own or ask your local baker at the bakery or grocer to sell you a few sheets)

How To Make caramel apple turnovers with mascarpone

  • Apples, butter, salt, and cinnamon in a saucepan.
    For Filling: Heat a medium saucepan over medium heat. Once the pan is hot, melt 4 Tbsp butter completely in the pan. Add apples and coat with butter. Add a pinch of salt. Add cinnamon and stir.
  • Liquid removed from the apples.
    Apples will begin to sweat out their juice. In a measuring cup pour 1 1/2 cups of the reduced liquid out and set it aside for later.
  • Vanilla, sugar, and lemon juice added to apples while they cook.
    Add vanilla and lemon juice and stir. Add 1 cup sugar. Stir once then allow apples to sweat on medium heat. Stir occasionally until apples are tender.
  • Mascarpone coming to room temperature.
    Take mascarpone out of the fridge and let it come to room temperature. Do not add to apples. Set aside for later use.
  • Rolled out puff pastry cut into four pieces.
    Assembly! Preheat the oven to 350 F. Flour a clean countertop or board. Roll out puff pastry and cut into 6-inch squares.
  • Mascarpone and apples on top of the puff pastry.
    Spoon a tablespoon of mascarpone in the center of each pastry square. Spoon 1 1/2 tablespoons of cooked apples onto each pastry square.
  • Folding closed the turnovers and sealing edges shut.
    Wet the edges of each pastry square with warm water and fold over and press edges together. Use a fork to seal edges securely.
  • Vents cut into the puff pastry.
    Take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface.
  • Baking the apple turnovers.
    Lay out pastries onto a cookie sheet. Bake for about 40 minutes or until golden.
  • Reduced apple liquid and sugar in a saucepan.
    Drizzle Preparation: Heat a medium-sized saucepan to medium heat. Add reduced liquid and heat back through. Add 1 cup sugar and stir once. Bring heat to medium-high and let simmer uncovered for 10-15 minutes. Do not set it too high or let go to a rolling boil, you will burn your sugar. (YUCK!)
  • Butter added to the saucepan.
    Lower heat and add 3 Tbsp butter. Stir and take off the heat. Allow caramel to thicken as it cools. Use immediately (do budget your time for this). Side note: Never over-stir a caramel. The sugar will crystallize and you'll lose the creamy texture you are shooting for.
  • Caramel drizzled over the apple turnovers.
    Drizzle caramel across the top of each pastry for garnish!