Vegan Apple Turnovers

These vegan puff pastry apple turnovers are so easy and quick to prepare! They are super flaky and stuffed with a sweet apple cinnamon filling. Includes store-bought pastry dough and fresh apples, plus they are completely dairy-free and plant-based.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple, fall, pie, Vegan

Servings:

Calories: 419kcal

Author: Jessica Laroche

Ingredients

3 cups apples (about 2 large) unpeeled and diced
2 tbsp maple syrup
1 tsp cinnamon
¼ tsp nutmeg
pinch of salt
½ tbsp cornstarch
4-6 tbsp water (divided)
1 sheet of vegan puff pastry see notes
plant-based milk for brushing
coconut, brown or turbinado sugar for topping

Instructions

Add the apples, maple syrup, cinnamon, nutmeg, pinch of salt and 2 tablespoons of the water to a small sauce pan and warm up on medium heat. Stir often and let it simmer for about 5-10 minutes or until the apples are softened, but not too mushy. Add a little more water if the apples dry out while simmering.
Meanwhile, in a small bowl, whisk 2 tablespoons of water with the cornstarch until smooth. Then, pour the slurry over the simmering soft apples while stirring vigorously. The mixture should thicken very quickly, within seconds. Remove from the heat immediately and set aside to cool down. You can taste the apple filling to make sure it is sweeten to your taste.
Pre-heat the oven to 400º and line a baking sheet with parchment paper.
Roll the puff pastry into a large 10 x 10 inch large square. Then, use a sharp knife to divide in 4 equal squares of about 5 x 5 inches each
Divide the cooled down apple mixture equally in between the 4 squares of pastry on one half of their surface leaving about 1 inch free of filling on the edges. I like to cover the "triangle halves" of the squares so it makes triangle turnovers once I fold them (see pictures in the blog post and video).
Use your fingers to brush the edges of the squares with some water or milk and then fold the dough over the filling. Use a fork to press the edges together and seal the turnovers.
Transfer the turnovers over the prepared baking sheet and brush some more vegan milk over them. Then, sprinkle the sugar over and bake for about 15-17 minutes or until they are golden brown on top. Let them cool down for about 5-10 minutes before enjoying.

Video

Notes

Let the pastries cool down before transferring in an air-tight container. You can keep them on the counter for 1-2 days, but then transfer to the fridge for longer storage. You can also freeze them!
Feel free to use other fruits! Cherries, peaches, berries or pears also work well. If the fruit mixture is too watery, then add more cornstarch slurry to help get it thicker.
I used the vegan puff pastry from the brand Pepperidge. You can find it in most grocery stores! Also, many store-bought puff pastry dough are accidentally vegan, so just check the ingredients if you cannot find that brand.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition