caramel apple turnovers

This treat is reminiscent of the New York State Fair…totally.  In my younger days we went every year (a couple of times each year) so I could compete in dance.  After twirling, leaping, and tapping my heart out there was no bigger delight than walking around the fair.  And there was no other place where I would get away with caramel apples, fried dough, apple dumpling, chocolate milk, maybe a hot dog, all in one day.

Now, I did not intend for this to taste like the state fair.  It really started because I wanted to use up some caramel sauce and a caramel apple turnover sounded great!  After my first attempt I had a yummy, sweet apple treat but not what I wanted.  The caramel was completely lost.  And I couldn’t just let it go.  So off to the store for vanilla caramels and after a short time in the kitchen…ah yes.  There we go.

Caramel-Apple Turnovers

1 sheet frozen puffed pastry, thawed
1 apple, peeled, cored and diced
1 Tbsp flour
5 vanilla caramels, cut into small pieces
1 egg, beaten with a bit of water
Powdered sugar

Preheat oven to 400°.  Mix diced apple with flour until apples are coated.  Unroll puff pastry sheet onto a baking sheet lined with parchment or onto a baking stone and cut into 4 squares.  Spoon apple mix onto center of each square.  Divide cut up caramels onto the apple mix.  Fold the pastry over the apple caramel mix, forming a triangle.  Pinch the edges with your fingers or seal, gently, with a fork.  Bake in 400°oven for 20 minutes or until the pastry is golden.  Dust with powdered sugar.

Enjoy,

Anne

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