Cinnamon-spiced apples get simmered down into a glossy, thickened filling that's tucked into flaky pastry pockets and baked until deep golden brown and puffed at the edges. The ginger adds a little warmth against the sweetness of the cane sugar, and that quick cornstarch trick keeps the fruit juicy without turning soggy inside the wrapper. A simple powdered sugar glaze gets whisked with plant-based milk and drizzled over the tops while they're still warm, so it sets into a thin, sweet sheen. These come together fast for a weekend brunch or an easy dessert, and they're a solid pick for a gluten free spread. Serve them slightly warm so the filling stays soft and the pastry stays crisp.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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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