Golden, flakey and filled with a tender apple filling, these Vegan Apple Turnovers are a super simple fall treat.
It’s apple season! Apples are one of our favourite fruit. Not only are they delicious but they’re also great for baking! From granny smith to gala and everything in between – there are an endless number of apples to choose from each offering their own flavour and texture.
These Apple Turnovers are easy to make and feature one of Kat’s favourite apples – granny smith! They have a delicious sour flavour that is balanced out with the addition of sugar, and their texture is great for baking!
Is puff pastry vegan?
Traditionally puff pastry is not vegan. Puff pastry is a flaky pastry made from a laminated dough composed of dough and many layers of butter or another solid fat. The layers of butter allow the pastry to puff up in the oven giving it its signature flaky layers.
Obviously not all puff pastry is vegan, hence the butter. However we have found that a lot of grocery store brands can be accidentally vegan. Just be sure to read the ingredients carefully!
Top tips for apple turnovers:
- Keep your puff pastry as cold as possible. Puff pastry only works if the butter between the dough layers hasn’t melted before the oven. Keep your puff pastry in the fridge when not being worked with to keep it as cold as possible and allow for a good puff in the oven.
- Don’t cook your apples all the way through. After cooking the apples on the stove for a couple minutes they will continue to cook in the oven when baking.
- Pastries should be a deep golden brown. Undercooked puff pastry is not fun. Follow the timing below is helpful, but what’s most important is baking until your pastries until a deep golden colour to ensure they’re baked all the way through.
How to make vegan Apple Turnovers:
Apple turnovers are easy to make. All you need is some store-bought puff pastry (make sure it’s vegan!) your choice of apples, some sugar, butter and spices.
- 2 sheets puff pastry
- 7½ g (1 tbsp) all-purpose flour
- 28 g (2 tbsp) butter
- 300 g (3-4) granny smith apples, diced
- 30 mL (2 tbsp) maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch salt
- 60 g (½ cup) powdered sugar
- 15-30 mL (1-2 tbsp) non-dairy milk
- 1/2 tsp vanilla extract
Before you start: Thaw puff pastry according to package instructions.
- Preheat Oven to 400˚F
- In a pot over medium heat, melt butter. Once melted, add apples, flour, maple syrup, cinnamon, nutmeg and salt - stir to combine. Cook, stirring occasionally until just softened, about 5 minutes. Allow to cool slightly before moving on to the next step.
- Cut each puff pastry sheet into 4 equal-sized squares (you want 8 in total). Place apple mixture into the middle of each puff pastry square - leaving at least a 1/2" border.
- Brush the edges with a little water, bring the edges together and press tightly between your fingers. Crimp along the edges with a fork to seal.
- Transfer to a lined baking sheet about 1" apart. Cut small slits in the top of each turnover to allow steam to escape. Bake 20-25 minutes or until a deep golden brown.
- While turnovers are still warm, stir together powdered sugar, non-dairy milk, and vanilla extract and drizzle glaze over turnovers.
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