Miso-Caramel Apple Turnovers Recipe

These individual pastry pockets are bursting with the buttery, spiced flavors of warm apple pie. But unlike an apple pie, these turnovers can be ready to eat within an hour — no waiting half a day for a deep-dish pie to cool. In fact, the turnovers are best served warm from the oven with a scoop of vanilla ice cream. 

For a salty-sweet surprise, chopped apples are simmered in a miso-spiked caramel sauce. While miso has long been a staple in Japanese cooking, pastry chefs and bakers around the world have embraced the fermented soybean paste, using it to add complexity and savory, nutty flavors to desserts and pastries. Stick to white miso for this recipe; it’s more mellow and slightly sweeter than longer-aged red or yellow miso. 

The key to ultra-flaky turnovers with a perfectly tender apple filling comes down to two simple yet important steps: Keep the puff pastry dough chilled, and precook the apples. As puff pastry bakes, the steam pockets created by the butter in the dough cause the pastry to rise and form flaky layers. If the pastry is warm, the butter will melt out of the dough, and it won’t puff. The other key is to simmer the apples, or precook them, before they’re enveloped in the pastry. This not only ensures the apples are tender, but it also cooks off the excess moisture in the fruit. Too much moisture in the turnover filling causes steam, making the pastries burst open when they bake. With a little technique, these golden, sugar-crusted apple turnovers will be your new go-to fall dessert. 

What other types of apples can be used?

Honeycrisp and Pink Lady apples fall into the category of crisp, sweet-tart apples. Other common apple varieties with similar characteristics that will work well in these turnovers are Braeburn, Envy, or Jonagold. 

If you prefer a slightly more tart flavor, substitute with Granny Smith apples. Avoid using apples that break down and become mushy when cooked, like McIntosh, Golden Delicious, and Gala. These softer apples are best suited for making dishes like apple sauce and apple butter. 

How to keep the turnovers from bursting open

Lightly brush the pastry edges with beaten egg, and then press together to seal. Use a fork to crimp the edges, further sealing the pastry edges together. It’s also important to fill the turnovers with just the sautéed apples — avoid adding caramel sauce to the filling, as it will boil and pop the pastries open. 

Freeze the turnovers for about 10 minutes before baking. This step also helps to ensure that the edges of the pastries stay sealed together. Don’t forget to cut three small slits in the tops of the turnovers to give the steam an avenue to escape. 

Notes from the Food & Wine Test Kitchen

• Keep the remaining puff pastry squares chilled while you assemble the turnovers. It’s easier to fill and fold chilled dough — if the dough warms up, it will soften and start to stick to the work surface. 
• Spread the sautéed apples in a single layer on a large rimmed plate or small baking sheet so they cool quickly. 
• Opt for Dufour Pastry Kitchens’ puff pastry (available at Whole Foods and other specialty grocery stores) for a rich and buttery flavor. 

The text and recipe were written by Paige Grandjean.