Low Sugar Vegan Apple Turnovers

Total time1 hr

Prep time25 min

Cook time25 min

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Ingredients

6 servings

For the filling

3 medium apples (about 1 lb), peeled, cored, and cut into ½-inch dice
Freshness Guaranteed Jazz Apples Nature's Promise Organic Red Delicious Apples Marketside Organic Honeycrisp Apples Freshness Guaranteed Fuji Apples GreenWise Pink Lady Apples
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3 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground ginger
1 tbsp lemon juice

For the pastry

1 sheet (about 8 oz) vegan puff pastry, thawed
2 tbsp plant-based milk
1 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the glaze

½ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1–2 tbsp plant-based milk

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Combine the diced apples, 3 tbsp organic cane sugar, cornstarch, cinnamon, ginger, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until the apples have softened slightly and the juices have thickened into a glossy coating, about 5–7 minutes. Remove from heat and let cool for 10 minutes.

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