I was sitting on my couch, craving a caramel apple and … a pie. A whole pie. It’s been a rough week. But, I digress. In my kitchen I had a tube of crescent rolls, apples and sugar. Tada! I invented caramel apple turnovers.
2 apples of your choice (tart is good)
2 tbsp butter
2 tbsp brown sugar
8 tbsp caster sugar
4 tbsp water, cream or half & half
Preheat the oven to 350.
Core and slice your apple and then peel. Roughly chop and add to butter over medium high heat. Stirring frequently, cook the apples for about five minutes until they’re beginning to brown and have softened. Add a sprinkle of cinnamon and nutmeg and the brown sugar and stir to coat the apples. Cook for another minute or so, just to melt the brown sugar. Remove the pan from the heat and just set it aside.
Remove the crescent rolls from the tube, being careful not to rip them along the seams. Separate them into four rectangles and smoosh the perforations together with your fingers. It’s ok if they’re not totally sealed. Spoon about a quarter of the apple mixture onto the crescent roll rectangle and fold it over. Use a fork to crimp the edges closed. Repeat on the remaining three rectangles. Bake for 12-15 minutes. Just until the crescents are golden brown and delicious.
While the crescents are baking you can make a simple caramel sauce for the top. Heat the caster sugar in a small sauce pan over medium heat until it melts. (It takes mine about four minutes.) Using a wooden spoon, stir constantly until the sugar is the color of honey. Remove from the heat and CAREFULLY add the water/cream/half & half. IT WILL BUBBLE AND HISS LIKE MAD. Just keep stirring and stay calm. After a minute or so, the liquid should be incorporated into the caramel.
When the turnovers are done, plate and top with as much caramel as your heart/blood sugar can stand. Enjoy!test Filed under recipes | Comments (5)