Flaky Apple Turnovers with Vanilla Ice-cream and Caramel Sauce | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Flaky Apple Turnovers with Vanilla Ice-cream and Caramel Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: Mrs. Richardson's Dessert Sauce, Caramel; SIGNATURE SELECTS Ice Cream, No Sugar Added, Vanilla Bean Flavored; O Organics Sugar, Organic, Powdered; Open Nature Eggs Brown Free Range Large; Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Morton Iodized Salt, 26 Ounce; Signature Select Vanilla Extract Pure; Land O Lakes Butter, with Olive Oil & Sea Salt; Imperial Sugar Light Brown Sugar; Lady Apple; Danish Pastries

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Flaky Apple Turnovers with Vanilla Ice-cream and Caramel Sauce

Serves 630 mins prep35 mins cook

Flaky Apple Turnovers with Vanilla Ice-cream and Caramel Sauce- enough said! But seriously if your house doesn’t smell like apples, pumpkins and cinnamon you are seriously missing out on all the Autumn warmness and coziness!

0 servings

What you need

Mrs. Richardson's Dessert Sauce, Caramel

caramel sauce

SIGNATURE SELECTS Ice Cream, No Sugar Added, Vanilla Bean Flavored

vanilla ice cream

powdered sugar

egg

all purpose flour

granulated sugar

McCormick Gourmet™ Organic Ground Saigon Cinnamon

ground cinnamon

salt

vanilla extract

Land O Lakes Butter, with Olive Oil & Sea Salt

unsalted butter

light-brown sugar

apple

puff pastry

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Instructions

1. Wash, core, peel and slice apples;
2. Melt butter over medium heat and add apples, brown sugar, vanilla, salt and cinnamon; cook until the sauce has thickened;
3. Roll your Puff Pastry on a floured surface and cut into 6 large squares;
4. Add the cooked apples in the center along with the sauce and close up all 4 angles in the middle;
5. Brush egg wash, sprinkle some coarse, chill in the freezer for 10 mins and bake at 400 F for 20-25 mins;
6. Finish with powdered sugar, a scoop of ice- cream, a drizzle of caramel and indulge!

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