Caramel Apple Pecan Cheesecake Turnovers

Breakfast and Brunch, Breakfast Breads, Dessert | 2 comments

This time of year I love baking with apples, cranberries, and pumpkin. Recently I found myself with an extra bag of Granny Smith apples in the fridge.

I knew I wanted to bake something with apples both because it had been a while and because I had so many extras. I wasn’t sure what to make, but my neighbor suggested that I make Apple Turnovers.

Of course I couldn’t just leave it at Apple Turnovers. That got my brain thinking though and I ended up with some pretty tasty Caramel Apple Pecan Cheesecake Turnovers.

These caramel apple cheesecake turnovers are easier to make than you might think. Using puff pastry really cuts down on the preparation process by eliminating the messy and time consuming step of making a pie crust. In between 2 layers of flaky puff pastry you’ll find caramel apple pecans and a vanilla-y cheesecake filling.

Vanilla is one of those essential baking ingredients in our house. I love to use McCormick Vanilla Extract in my recipes because I love the rich flavor and aroma that vanilla offers. In my opinion, vanilla makes the recipe better. Often times I’ll double the vanilla that a recipe calls for because I enjoy the flavor it adds so much.

The delicious smells of caramel, apple, and vanilla will fill your house as this tasty fall recipe bakes. Enjoy it with some whipped cream or vanilla ice cream if you’d like, though they are great all on their own.

What do you like to make with vanilla?

Caramel Apple Pecan Cheesecake Turnovers

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Cheese Filling

6 ounces cream cheese, softened
2 teaspoons milk
1 egg yolk
1 teaspoon vanilla
3 tablespoons granulated sugar

Apple Filling

3/4 pound peeled, diced Granny Smith Apples
1/4 cup granulated sugar
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup caramel bits
1/4 teaspoon sea salt
1.5 ounces chopped pecans

Other Ingredients

1 package Puff Pastry (2 sheets), thawed according to package directions
Flour for dusting
1 egg
1 tablespoon water
coarse sugar


For the Cheesecake Filling:

In a small mixing bowl, combine all of the ingredients and beat using a hand mixer until smooth. Set aside.

For the Apple Filling:

In a medium saucepan, combine apples, sugar, water, cinnamon, vanilla. Cook over medium heat for about 5 minutes, stirring often, until apples have softened. Stir in caramel bits and salt. Reduce heat to low and cook, stirring frequently, until caramel has melted. Stir in the pecans. Remove from heat, set aside.

To Assemble the Turnovers:

In a small bowl, whisk together the remaining egg and water, set aside. Line 2 large baking sheets with parchment paper for use later.

On a floured surface, unroll one sheet of puff pastry. Using a rolling pin, roll into a 12x12 square. Cut the square into 4 equal sized squares. Do the same with the second sheet of puff pastry.

Divide the cheesecake mixture between the puff pastry squares, placing it in the center of each square. Then top the cheesecake mixture with the apple mixture, diving evenly.

For rectangles, fold each piece of puff pastry straight across in half, sealing the edges to keep the filling inside. For triangle shapes fold each piece diagonally into a triangle shape. Seal the edges. Cut 3 small vents on the top of each to allow steam to escape.

Brush the tops of each turnover with the egg mixture and sprinkle with coarse sugar. Transfer to the prepared pan. Bake at 400 degrees F for 14 - 16 minutes, or until puffed and golden brown.

This is a sponsored conversation written by me on behalf of McCormick – Baking Superiority . The opinions and text are all mine.


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