Salted Caramel Cheddar Apple Hand Pies

This salted caramel cheddar apple hand pie recipe takes the traditional and turns it on its head in a really fun way. Done in only 30 minutes start to finish!!

Dish Count :: 1 Rolling Pin, 1 Skillet, 1 Baking Sheet

Traditions are becoming more and more important to me as I get a little older, and try to create a home for my little family. Even if that little family is just Ben, Huck and I. There are so many must haves in our house during this time of year, from the endless round of Harry Potter marathons with the falling rain, to the fresh crop apples that just beg to be transformed into something divine and baked. It’s my favorite season to make this house feel like a real home.

One of the first times I made an apple pie, was in college, when my Dad and I spent the weekend in my college town preparing for our state rivalry game – The Apple Cup – making a pre-game apple pie, from apples picked at the school orchard. I’ll always remember that pie, learning to make my first apple pie, and spending that quiet, quality time with my dad. Now, so many years later, that tradition continues in our home, albeit apple pies in slightly different variations. This year’s salted caramel cheddar apple hand pies take the traditional and turn it on its head in a really fun way.

Puff pastry makes these hand pies bake up super quick, and Tillamook’ Medium Cheddar adds a tang that balances out the sweet caramel and apple in the pies. For the perfect salted caramel sauce, use my how-to to create the dreamy sauce used to sweeten your apples and drizzle over the top of your warm hand pies. Then again, eating the caramel sauce with a spoon is also a prized tradition as well.

Traditions are a special part of the holidays, and even our daily ritual, and I’m excited to team up with Tillamook, to continue to showcase Pacific Northwest companies doing right with high quality products and hard working farmers teaming up together. That is definitely a tradition to hold dear.

Want to save $1 on Tillamook Cheddar for your fall traditions? Download the coupon here.

Salted Caramel Cheddar Apple Hand Pies

• Author: Country Cleaver
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6–8 hand pies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American

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Description

This salted caramel cheddar apple hand pie recipe takes the traditional and turns it on its head in a really fun way. Done in only 30 minutes start to finish!!

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Ingredients

Scale 1x2x3x

• 2 Apples – peeled, cored, and diced
• 2 Tbsp Tillamook Butter
• 1/3 cup Salted Caramel Sauce
• 1 Tbsp Cornstarch
• 1 Tbsp Lemon juice
• 1 ½ tsp Apple Pie Spice
• 1 tsp Vanilla
• 1 cup shredded Tillamook Medium Cheddar Cheese
• 1 Egg
• 2 Tbsp Water
• 1 Sheet Frozen Puff Pastry, thawed
• ¼ cup Powdered Sugar
• Tillamook Vanilla Bean Ice Cream, optional – but really, necessary

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Instructions

1. Pre-heat oven to 400 degrees. Melt butter in a skillet over medium high heat. Add apples into the butter, stirring occasionally until softened.
2. Add salted caramel, apple pie spice, cornstarch, and lemon juice to the mixture and mix until incorporated. Cook approximately 3 minutes until apples are tender and sauce is thickened.
3. Remove from heat and add vanilla. Set aside.
4. Meanwhile, unfold pastry sheets on a lightly floured surface and roll out into 11×17 inch rectangles.
5. Cut puff pastry sheet into six squares. Divide apple mixture between the squares. Top apple mixture with shredded Tillamook Cheddar Cheese.
6. Mix the egg and water together in a cup or small dish. Brush the edges of each square of puff pastry with egg wash. Then fold the puff pastry corner to corner to seal. Pinch together seams to seal in the apple filling.
7. Bake for 14-16 minutes until the top is puffy and golden browned. Remove turnovers from pan to a wire rack and cool 10 minutes.
8. Serve covered with powdered sugar, salted caramel sauce and Tillamook Vanilla Bean Ice Cream, if desired. Serve warm.

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Notes

 

 

*Fine print* This post and recipe is sponsored by Tillamook, all opinions are my own.