Christopher Michel has been the Senior Food and Gardens Editor at Country Living Magazine since March of 2021. Chris has over ten years of experience writing and editing for national magazines and websites, mostly in the food space, such as Cooking Light, The Kitchn, Rodale’s Organic Life, and Bon Appetit. Prior to that, Chris worked in a variety of food spaces in New York City. In 2022, Chris completed the Alabama Master Gardener’s Program hosted by the Alabama Cooperative Extension System.
\nChris lives in Birmingham, AL, where he enjoys running, reading, and cooking for his wife and two girls.","image":"https://hips.hearstapps.com/rover/profile_photos/4ee90ba8-a422-457b-8971-34d2096febf7_1623953979.jpg"},"name":"Caramel Apple Turnovers","prepTime":"PT25M","cookTime":"PT0S","totalTime":"PT55M","recipeIngredient":["2 c. diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)","1 tbsp. brown sugar","1/2 tsp. ground cinnamon","1 large egg","All-purpose flour, for work surface","1 (14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted","Turbinado sugar, for sprinkling","1 c. granulated sugar","1/2 tsp. kosher salt","4 tbsp. (1/2 stick) unsalted butter, cut into pieces","1/3 c. heavy cream, at room temperature"],"recipeInstructions":[{"@type":"HowToStep","text":"Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl. "},{"@type":"HowToStep","text":"Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes. "},{"@type":"HowToStep","text":"Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool. "},{"@type":"HowToStep","text":"Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers."}],"recipeYield":"9 serving(s)","recipeCuisine":["American"],"recipeCategory":["autumn","dessert"],"aggregateRating":{"@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"@context":"http://schema.org"}
diced apples, such as Granny Smith and Honeycrisp (about 2 medium apples)
1Tbsp.
brown sugar
1/2tsp.
ground cinnamon
1
large egg
All-purpose flour, for work surface
1
(14-ounce) package all-butter puff pastry (such as Dufour Classic), defrosted
Turbinado sugar, for sprinkling
1c.
granulated sugar
1/2tsp.
kosher salt
4Tbsp.
(1/2 stick) unsalted butter, cut into pieces
1/3c.
heavy cream, at room temperature
Directions
Step 1Combine apples, brown sugar, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring occasionally, until softened, 5 to 7 minutes. Beat egg with 1 tablespoon water in a bowl.
Step 2Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a floured work surface, roll puff pastry dough into a 14- by 14-inch square. Cut into 9 squares. Spoon apple filling (about 1 heaping tablespoon) in the center of each square. Brush edges with egg wash. Fold squares over filling to form triangles, then press edges together with the tines of a fork; make small slits in the top of each with a sharp knife. Brush tops with egg wash and sprinkle with turbinado sugar. Transfer to prepared baking sheet and chill 15 minutes.
Step 3Bake 15 minutes, then reduce oven to 350°F. Bake until turnovers are puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.
Step 4Combine granulated sugar, salt, and 1/4 cup water in a small saucepan. Cook over medium-high heat until an instant-read or candy thermometer reaches 350°F (do not stir, but gently swirl pan if edges become dark) and mixture turns a golden brown, 7 to 10 minutes. Remove from heat and carefully stir in butter and cream (mixture will bubble up). Drizzle over turnovers.
