Apple Turnovers with Joan’s Caramels
It’s officially fall! The season made of football, foliage, and time with family. Apples and Pumpkins are your food focus this time of year, with gourds decorating front porches and pies baking away in the oven- what’s not to love!? It’s also a great season for caramels. Creamy, smooth, handmade caramel pairs perfectly with the tastes and smells of autumn. This month, we’re bringing you a fall favorite- Apple Turnovers with Joan’s Caramels. The crisp green apple baked into a flaky crust and gushing with warm caramel is a perfect treat you’ll want to make again and again! Here’s how:
4 Joan’s Caramels (I used the Original flavor, but you could definitely mix it up!)
1 can crescent rolls (most have 6-8 rolls)
1 green apple
¼ cup melted butter
¼ cup brown sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ tsp ground cloves
Start by preheating your oven to 375F and lining a baking sheet with a piece of parchment paper. Even though crescent rolls tend not to stick to baking sheets, I recommend using the parchment paper here because these little turnovers will release some butter and caramel along the way, which makes them much more prone to sticking!
Now get your apple ready:
I chose a green apple because the tart crunch is a perfect match for the gooey goodness of our caramels, but if all you have on hand is a red apple variety, try it out! Peel the apple first with a vegetable peeler or a knife and then core and slice. You’ll want small chunks of apple, about ¼-inch thick. Once your apple is cut up, put it in a bowl and cover it in your melted (cooled) butter. Gently stir it around to coat the apples in the butter. You can reserve a bit of melted butter at this point for brushing the top of the pastries before baking.
This is the scary part:
Is anyone else afraid of the crescent roll can? The anticipation of unwrapping the paper and waiting for the “POP!” makes me so nervous! Usually I have to get a knife and just stab the can to release the pressure. Anyways, once you conquer the crescent roll can, unroll the dough and place each piece a few inches apart on the baking sheet.
Fill with goodness:
Cut each Joan’s Caramel into halves- one half of each caramel piece will be the perfect amount of caramel for each turnover. Place one caramel half on each piece of dough on the shortest end. **(see pro tip at bottom)
Then, mix your brown sugar and spices together and coat each piece of dough evenly with this mixture. It’s okay if things get a little messy! Last but not least-the apples! Place a few pieces of coated apple on top of the caramels. If you have too much apple for the filling, you have a few choices: you can either make another batch, or you can eat the apple pieces as a super delicious snack! (Which one do you think I did?)
Starting with the filled edge, roll each triangle into a crescent shape, attempting to seal in the filling with each roll. If you have some melted butter set aside, brush a bit on top of each pastry for perfect browning.
Bake and eat:
Pop these beauties in the oven for 10-12 minutes and watch them bubble away! When they come out, give them just a few minutes to cool before digging in. Serve on of these alongside a scoop of vanilla ice cream or a pumpkin spice latte for an awesome autumn treat!
**Pro tip: freeze the Joan’s Caramels after cutting in half and before baking! They will hold together a bit better in the oven and remain within the turnovers instead of ALL over the baking sheet.
Have you seen last month’s recipe for Turtle Cookies with Joan’s Caramels?