Caramel Apple Turnovers
1 sheet frozen puff pastry
1 ½ cups Grandma Hoerner’s Caramel Apple Big Slice
1 egg, beaten with 1 tsp water
6 Tbsp caramel topping
Pre-heat oven to 400 degrees.
Thaw puff pastry according to package directions. Roll out to 15″ x 10″ rectangle.
Cut pastry into six 5″ x 5″ squares. Place squares on baking sheet.
Top each pastry square with ¼ cup Grandma Hoerner’s Caramel Apple Chunks and Slices.
Brush edges of pastry with egg. Fold over to form triangle and press edges together using a fork to make a tight seal.
Brush tops with egg wash.
Bake for 25 minutes.
To serve. Drizzle 1 tbsp warm caramel on turnover. Serves 6.