Caramel Apple Turnovers with Mascarpone

• servings: 8 servings
• active time: 40 minutes
• total time: 1 hour 20 minutes

Ingredients

7 tablespoon(s) salted butter, divided

3 cup(s) apples, peeled and sliced

1 pinch(es) salt

3 teaspoon(s) cinnamon, ground

1 teaspoon(s) vanilla extract

1/2 teaspoon(s) lemon juice

2 cup(s) raw sugar, divided

8 ounce(s) mascarpone

2 sheet(s) puff pastry dough

Directions

For Filling: Heat a medium saucepan over medium heat. Once the pan is hot, melt 4 Tbsp butter completely in the pan. Add apples and coat with butter. Add a pinch of salt. Add cinnamon and stir.

Apples will begin to sweat out their juice. In a measuring cup pour 1 1/2 cups of the reduced liquid out and set it aside for later.

Add vanilla and lemon juice and stir. Add 1 cup sugar. Stir once then allow apples to sweat on medium heat. Stir occasionally until apples are tender.

Take mascarpone out of the fridge and let it come to room temperature. Do not add to apples. Set aside for later use.

Assembly! Preheat the oven to 350 F. Flour a clean countertop or board. Roll out puff pastry and cut into 6-inch squares.

Spoon a tablespoon of mascarpone in the center of each pastry square. Spoon 1 1/2 tablespoons of cooked apples onto each pastry square.

Wet the edges of each pastry square with warm water and fold over and press edges together. Use a fork to seal edges securely.

Take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface.

Lay out pastries onto a cookie sheet. Bake for about 40 minutes or until golden.

Drizzle Preparation: Heat a medium-sized saucepan to medium heat. Add reduced liquid and heat back through. Add 1 cup sugar and stir once. Bring heat to medium-high and let simmer uncovered for 10-15 minutes. Do not set it too high or let go to a rolling boil, you will burn your sugar. (YUCK!)

Lower heat and add 3 Tbsp butter. Stir and take off the heat. Allow caramel to thicken as it cools. Use immediately (do budget your time for this). Side note: Never over-stir a caramel. The sugar will crystallize and you'll lose the creamy texture you are shooting for.

Drizzle caramel across the top of each pastry for garnish!