I’m never making apple pie again – apple turnovers are where it’s at! Pepperidge Farms has a puff pastry that is unintentionally vegan – and it’s delicious.
Makes about 8 turnovers
1 package of vegan puff pastry, thawed
3 granny smith apples
2 tbsp Earth Balance
3/4 c brown sugar
1 tbsp cornstarch
1 tbsp water
Peel and core the apples, then slice into pieces that are about 1/4″ thick and an inch or so long. Place in a bowl of water with the juice from the lemon. Heat the butter in large pan on medium, drain the apples and toss in the pan, cook for a couple of minutes. Add the sugar, mix well and cook for another couple of minutes. Mix the cornstarch into the water and add to the pan. Stir well and let thicken for another minute or two. Now your filling is done.
Preheat your oven to 400 F.
The Pepperidge Farms pastry is two sheets to a package. Carefully lay out each sheet on a piece of wax paper and cut each one into four squares. Line a cookie sheet with parchment paper and arrange the the PP squares (you might have to do two batches). Place about 2 tbsp of filling on each square, then fold over one side diagonally and press the edges together. Bake for about 25 mins, till lightly golden. Cool slightly, dust with powdered sugar, and serve with ice cream.
– add cinnamon when you add the brown sugar (I hate cinnamon with apples)
– make a frosting of 1 c powdered sugar + 1 tbsp almond milk + 1 tsp vanilla extract mixed together and then drizzled over the cooled turnovers.