Glazed Vegan Apple Turnovers


1 sheet puff pastry, thawed [Pepperidge Farm is vegan!]

1 heaping cup of apples, chopped

1 tsp cinnamon

2 teaspoons sugar

1/2 tsp salt

1 tsp lemon juice

1 cup powdered sugar

2 tablespoons non-dairy milk

1 teaspoon vanilla

Aquafaba/non-dairy milk/oil for brushing

Preheat your oven to 350, then unwrap 1 sheet of puff pastry to thaw.

In a bowl, apples, cinnamon, lemon juice, sugar and salt.

Stir until combined, then set aside.

Flour a piece of parchment paper and put a sheet of puff pastry on it.

Place another piece of parchment paper on top and roll the puff pastry into a 10" x 10" square.

Use knife, cut pastry in half and then in half again to make four squares.

When cutting puff pastry, remember to use a "chop" motion, not a "saw" motion or the pastry will tear.

Scoop apple mixture evenly onto one corner of the four squares of puff pastry.

Fold pastry across diagonally to make a triangle.

Wet your fingers to wet the seam to help the pastry to stick together.

Using a fork, crimp edges together.

Place turnovers on a baking sheet a few inches apart.

Brush tops with vegan egg wash to help them brown in the oven.

Options for vegan egg wash include aquafaba [liquid from the chickpea can]
or 2 TBS milk mixed with 2 TBS maple syrup, or plain oil brushed on top!

Bake vegan apple turnovers for 20 minutes or until golden brown!

Remove and let cool for 10 minutes.

To make the glaze, combine powdered sugar, non dairy milk, and vanilla in a bowl

and whisk until combined and a thick liquid forms.

Use a spoon to drizzle over the apple turnovers.

Be sure the turnovers aren't too hot or else the glaze will melt.

Serve immediately or at room temperature. Enjoy!
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