Barley Free Vegan Apple Turnovers
Total time1 hr
Prep time25 min
Cook time25 min
4.9(18)
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Learn more →Ingredients
6 servings
For the filling
- 3 medium apples (about 1 lb), peeled, cored, and cut into ½-inch dice
- 3 tbsp organic cane sugar
- 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
For the glaze
- ½ cup powdered sugar
- 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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