This treat is MUCH easier to make than it seems! So, whip up your apple filling, get your puff pastry out, and make these turnovers for your next coffee date.
Did y’all ever eat those Apple Pie things from McDonald’s? (I think they may even be accidentally vegan?) That’s not what I was aiming for with these easy turnovers, but once I took a bite I was transported back to my childhood. Yes, these were a special occasion treat for us. But, I’ll say these taste even better!
Inspired by the puff pastry in my freezer, apples on my counter, and distanced coffee date with a friend, I wanted to make a seasonal, sweet snack. My goodness did these deliver! Now, there aren’t too many ingredients in this recipe but here are some suggestions and tips, anyway.
Substitutions & Tips
- Apples – I also made these with pears, which were amazing, but had a much smoother filling texture. This would probably work great with many other fruit options, like peaches or blueberries (but, use less cinnamon).
- Turbinado sugar – I used this for its coarse texture, so Demerara sugar or a coarse light brown sugar would also work.
- Cornstarch – if for some reason you don’t have this on hand, tapioca starch will work.
- Puff pastry – Now, Pepperidge Farms has puff pastry sheets that are accidentally vegan and are pretty good. But, my favorite is still the Aussie Bakery brand’s vegan pastry, which is at most natural foods stores. You could also use pie crust sheets, but baking time and texture will be different.
- Full-fat coconut milk – if you’re avoiding coconut milk soy creamer or anything similar to vegan half & half should work. I realize that this leaves a lot of coconut milk in the can, so you really could use the leftover in any recipe that calls for a full can of coconut milk, like my Ginger Turmeric Squash Soup!
Now, this recipe makes 4 turnovers, which for this year is pretty perfect! But, in the future, if you’re hosting a brunch or want to make some for friends, just double or triple the recipe. Super easy, and will only take a couple extra minutes of prep.
If you’re feeling inspired by this recipe, a couple others that use puff pastry that I love are my Pecan Pumpkin Pastries, and Grilled Peaches & Cream Pastry. Do you use puff pastry often? Let me know in the comments!
- 2 cups (240 g) diced pink/yellow apples, like gala or fuji
- 1/4 cup (52 g) turbinado sugar, plus more for topping
- 1/4 cup (60 ml) water, divided in half
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- Pinch of ground nutmeg
- 2 teaspoons cornstarch
- All-purpose flour, for dusting
- 1 sheet (8.6 ounces/245 g) vegan puff pastry
- 3 tablespoons (45 ml) full-fat coconut milk
- Preheat oven to 400F (200C or gas mark 6), and line a baking with parchment paper or a silicone baking mat.
- In a sauce pan, warmed to medium heat, combine apples, sugar, 2 tablespoons (30 ml) water, vanilla, cinnamon, salt, and nutmeg, and stir to combine. Bring to a simmer, then adjust heat to medium-low and simmer for 5 to 7 minutes, stirring occasionally, until apples soften.
- In a small ramekin or bowl, whisk together remainging 2 tablespoons (30 ml) water and cornstarch to make a slurry. Once apple have softened, but aren't mushy, stir slurry into the pan and heat until clear and thickened. Remove pan from stove and set aside.
- Lightly dust a work surface with flour and lay out the puff pastry. Use a rolling pin to roll it out to a 10x10-inch (25 cm) square, and cut it into four 5x5-inch (13 cm) squares.
- Transfer square to the baking sheet. Divide apple filling between the four squares, placing it in a little pile, in the middle of each one. Using a brush or your finger tip, lightly dampen two connecting edges of the pastry with coconut milk, then fold one corner to the opposing and seal edges by pressing down with a fork.
- Repeat for remaining pastries and cut small holes into the top of each one for ventilation. Brush each turnover with coconut milk, then sprinkle turbinado sugar over the top. Bake for 20 minutes or until golden brown on top.
- Cool on a rack for 10 to 15 minutes before enjoying.
- I also made these with pear, which were amazing, but had a much smoother filling texture. This would probably work great with many other fruit options, like peaches or blueberries (use less cinnamon).
- Turbinado sugar - I used this for its coarse texture, so Demerara sugar or a coarse light brown sugar would also work.
- Cornstarch - if for some reason you don't have this on hand, tapioca starch will work.
- Puff pastry - Now, Pepperidge Farms has puff pastry sheets that are accidentally vegan and are pretty good. But, my favorite is still the Aussie Bakery brand's vegan pastry, which is at most natural foods stores.
- Full-fat coconut milk - if you're avoiding coconut milk, soy creamer or anything similar to vegan half & half should work in its place.
Nutrition Information:Yield: 4Serving Size: 1
Amount Per Serving:Calories: 576Total Fat: 39gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 174mgCarbohydrates: 53gFiber: 4gSugar: 15gProtein: 8g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.