Tablespoon’s hot apple turnovers and The Comfort of Cooking’s caramel apple turnovers are two simple recipes for crescent roll apple turnovers. Both recipes save time by using pre-made refrigerated crescent roll dough.
To make hot apple turnovers, take one tube of Pillsbury crescent rolls, and fill half of each triangular piece of dough with a spoonful of canned apple pie filling. Fold the crescent dough over the filling, and cinch the edges with a fork to seal the turnover. Bake on a baking sheet at 425 degrees Fahrenheit for 10 to 12 minutes. Microwave 1/2 cup of vanilla frosting in a plastic zip bag for 15 to 20 seconds. Then snip the corner of the bag, and drizzle the melted frosting over the apple turnovers.
To make caramel apple turnovers, core and slice 2 apples in 1/4-inch slices, and cook over medium-high heat in 2 tablespoons of butter for five minutes. Add 1/4 teaspoon each of cinnamon and nutmeg, and 2 tablespoons of brown sugar, and cook until the sugar melts and caramelizes. Separate the crescent roll dough into eight square pieces, place 3 to 4 caramelized apples on a corner of the square, and fold the dough in half to make a triangle. Seal the edges with a fork, and brush the tops with an egg wash made of 1 egg and 2 tablespoons of water. Bake at 350 degrees Fahrenheit for 16 to 19 minutes. Put 8 tablespoons of white sugar in a saucepan over medium heat, stir the sugar until it melts completely, then continue stirring until the sugar caramelizes and browns. Very slowly add 4 tablespoons of water to the sugar, and pour the caramel sauce over the apple turnovers.