caramel apple turnovers with mascarpone
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. 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.
Ingredients For caramel apple turnovers with mascarpone
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7 Tbspsalted butter, divided
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3 capples, peeled and sliced
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1 pinchsalt
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3 tspcinnamon, ground
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1 tspvanilla extract
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1/2 tsplemon juice
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2 craw sugar, divided
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8 ozmascarpone
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2 sheetpuff pastry dough
How To Make caramel apple turnovers with mascarpone
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1For 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. -
2Apples 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.
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3Add 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.
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4Take mascarpone out of the fridge and let it come to room temperature. Do not add to apples. Set aside for later use.
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5Assembly! Preheat the oven to 350 F. Flour a clean countertop or board. Roll out puff pastry and cut into 6-inch squares.
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6Spoon a tablespoon of mascarpone in the center of each pastry square. Spoon 1 1/2 tablespoons of cooked apples onto each pastry square.
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7Wet the edges of each pastry square with warm water and fold over and press edges together. Use a fork to seal edges securely.
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8Take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface.
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9Lay out pastries onto a cookie sheet. Bake for about 40 minutes or until golden.
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10Drizzle 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!)
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11Lower 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.
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12Drizzle caramel across the top of each pastry for garnish!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
