These turnovers taste like mini apple pies wrapped in flaky puff pastry. Unlike pie pastry, puff pastry is surprisingly easy to work with and very forgiving. Even if your unbaked turnovers look pretty wonky, you’ll be amazed by how gorgeous they look coming out of the oven. It’s easy to find prepared puff pastry in the freezer section of your grocery store, and many brands are accidentally vegan.
Makes: 12 turnovers | Total time: 30 minutes | Total cost: Under $10
2 cups peeled and small diced apples, any kind (about 2 apples)
2 tablespoons brown sugar
¾ teaspoon cinnamon
2 sheets (1 pound) frozen puff pastry, thawed (check to make sure it’s vegan)
2–3 tablespoons plant-based milk, such as soy or oat (optional)
2–3 tablespoons white sugar (optional)
Preheat your oven to 450°F. Line a large baking sheet with parchment paper.
To a medium bowl, add the apples, brown sugar, and cinnamon, and mix to evenly coat the apples.
Roll out the puff pastry to about ⅛ inch thick. Use a knife or pizza cutter to cut the dough into twelve 4-inch squares. Fill each square with about 2 heaping tablespoons of apple filling. Fold the pastry in half diagonally over the apples to make a triangle, and use a fork to press and crimp the edges closed. Repeat with the remaining turnovers. Use a sharp knife to cut three slits in the top of each turnover. Carefully transfer to the prepared baking sheet. It’s okay if they look a little wonky; they will look beautiful once baked.
Optionally, you can brush the top of each turnover with a bit of plant-based milk and then sprinkle sugar over top. This will make the turnover extra golden and sparkly.
Bake for 12–15 minutes, until the pastry is puffed up and golden. Let cool on the pan for 10 minutes before serving.
Excerpted from Fast Easy Cheap Vegan: 101 Recipes You Can Make in 30 Minutes or Less, for $10 or Less, and with 10 Ingredients or Less! by Sam Turnbull. Book and Photography Copyright © 2021 Samantha Turnbull. Published by Appetite by Random House, a division of Penguin Random House Limited. Reproduced by arrangement with the Publisher. All rights reserved.