Giant Apple Turnover

What’s better than a single serving breakfast turnover treat? A giant apple turnover, of course!

I’m jumping back into blogging with an easy sweet treat for you to make this week. I actually made this one before I left for my trip to Thailand, so it’s been waiting desperately to be shared on the inter-webs.
My mouth is watering looking at these pictures because over the past five weeks I’ve barely touched sweets. Well, okay, that’s a lie. I ate ice cream nearly every day while I was gone. I have a little summer ice-cream addiction. Heat + melty, drippy vanilla ice cream + crackling dark chocolate = happy Katy. But I’m rambling.

Giant Apple Turnover by #vegan

I’ll tell you a little secret…it didn’t begin as a turnover. In fact, it began as a tart quite similar to this one. The only problem is, when I drizzled the caramel, it seemed to resemble…something. I’ll spare you the details. But that something was not the most picture-perfect. So in despair, I flipped the thing in half and voila!

When the date caramel is cooked in the oven, the date flavor becomes more pronounced. The apples become nice and soft, and the crust is super flaky. It’s dessert, but I would say it’s healthy enough for a special brunch, too.
With most of the ingredients probably in your kitchen already, what are you waiting for? It’s the turnover time! :)
Print Giant Caramel Apple Turnover Author: Katy’s Kitchen Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Yield: 6   Ingredients

  • 3 apples
  • 2 teaspoons lemon juice
  • 2 teaspoons granulated sugar
  • 1 sheet puff pastry*
  • 1 cup vegan caramel
  • 2 teaspoons icing sugar (optional)


  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. Peel and slice the apples thinly. Place in a mixing bowl and toss with the lemon juice and sugar. Set aside.
  3. Skip this step if your pastry does not require rolling. Place a sheet of waxed paper on the counter and dust with flour. Place the pastry dough on top, dust with flour, and cover with another piece of waxed paper. Roll the dough until mostly thin, then flip the sheets of waxed paper and dust again with flour. Roll until the dough is very thin but not broken.
  4. Place the pastry on the baking sheet and make a small incision about ½ inch from the edges of the pastry, not slicing all the way through.
  5. Layer the apples evenly over half of the pastry dough. To drizzle on the caramel, spoon the caramel into a Ziploc bag and make a small cut in the corner. Drizzle evenly over the apples. Fold over the pastry in half.
  6. Bake the pastry for 15 to 20 minutes, or until the edges are golden. Dust with icing sugar and serve warm.

Notes & Substitutions *I used Tenderflake puffed pastry, which is vegan by default and requires rolling. Some brands may not be vegan.*I flipped the tart after baking to make it a turnover. I’ve modified the recipe so you do the flipping beforehand, but it actually isn’t necessary because mine flipped just fine after baking. You can also eat it flat but it’s just not the most appealing.

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