Toffee Apple Turnover Pie
Indulge in the cozy flavors of fall with this Toffee Apple Turnover Pie, a delightful twist on the classic apple dessert. This recipe brings together tender slices of tart Granny Smith apples coated in a luscious caramel sauce made with brown sugar, butter, and cream, perfectly spiced with cinnamon and nutmeg. Encased in flaky, golden puff pastry, these turnovers deliver the ultimate combination of buttery crunch and gooey sweetness. Quick to prepare with only 30 minutes of prep time, this recipe is perfect for a weeknight treat or a show-stopping dessert for gatherings. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly irresistible dessert experience. Perfect for apple pie lovers and fans of caramelized delights, this recipe is your go-to for satisfying autumn dessert cravings.
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Recipe Information
Ingredients
- 4 medium Granny Smith apples
- 60 grams Unsalted butter
- 100 grams Brown sugar
- 120 milliliters Heavy cream
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 2 large Puff pastry sheets
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 tablespoon Water
Instructions
Peel, core, and thinly slice the Granny Smith apples. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved, forming a thick caramel-like mixture.
Slowly stir in the heavy cream, being careful to avoid splashes. Cook for 2-3 minutes, allowing the mixture to thicken slightly.
Add the cinnamon and nutmeg to the caramel sauce, then stir in the sliced apples. Cook for 5-7 minutes until the apples are tender but not mushy.
Remove the apple mixture from the heat and let it cool to room temperature.
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Lightly flour a clean surface and roll out the puff pastry sheets. Cut each sheet into four equal rectangles.
Spoon the cooled apple mixture onto one-half of each rectangle, leaving a small border around the edges.
Whisk the egg and water together in a small bowl to create an egg wash. Brush the edges of each pastry rectangle with the egg wash, then fold the other half over the filling to create a turnover shape.
Seal the edges by pressing down with a fork. Make two small slits on the top of each turnover to allow steam to escape.
Place the turnovers on the prepared baking tray and brush the tops with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the turnovers cool slightly before serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 32.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
