Low Fiber Vegan Apple Turnovers
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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
Ingredient noteLow residue diets limit raw fruit and fruit skins because they add fiber. The apple here is peeled and soft, so it is likely low residue. If you prefer to always avoid apple, please tap it and change its rating to Red.
- 3 tbsp organic cane sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tbsp lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
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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