Salted Caramel and Apple Hot Pockets

These buttery and delicious hot pockets may remind you of fast food fried apple pies. But these are filled with a homemade salted caramel sauce (which is easier than it sounds!) and fresh apples. They are the perfect portable flaky treat.


4 tablespoons butter
1 cup packed light brown sugar
1/4 cup heavy whipping cream
2 medium honey crisp apples, peeled and diced
1 teaspoon kosher salt
All purpose flour, for dusting
2 sheets puff pastry, thawed
1 large egg, beaten
Confectioner's sugar for dusting (optional)


Melt butter in a medium saucepan set over medium heat. Stir in the brown sugar until it melts and blends with the butter. Slowly add the heavy cream and stir until it's combined. Bring to a simmer, add the apples and stir occasionally for 8 to 10 minutes until the sauce is thick. Stir in the salt. Remove caramel apple mixture to a bowl and cool, then place in the refrigerator to firm up.

Line a rimmed baking sheet with parchment.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Lay 6 rectangles on the parchment lined sheet tray. Brush the edges with the beaten egg. Remove the cooled caramel and add 2 to 3 tablespoons of the apple caramel filling to the center of each rectangle. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees.

Bake for 20 minutes, until golden and bubbly around the edges.

Optional: Once they've cooled, sprinkle with confectioner's sugar before serving.