Vegan Apple Turnovers

Total time1 hr

Prep time25 min

Cook time25 min

4.9

(18)

Flaky, golden, and filled with spiced apple goodness, these turnovers are the kind of pastry that makes people do a double-take when they find out there's no butter or eggs involved. The filling comes together on the stovetop with diced apples, cinnamon, ginger, and a touch of lemon juice, thickening into a glossy, fragrant mixture that smells like autumn in the best possible way. Vegan puff pastry does all the heavy lifting on the dough side — it bakes up just as shatteringly crisp and layered as the classic version, so you're not sacrificing a thing. A brush of plant-based milk and a sprinkle of sugar before baking gives each turnover that gorgeous caramelized top, while the powdered sugar glaze drizzled on at the end takes them firmly into bakery territory. The whole recipe yields 6 turnovers, making it a great option for a weekend brunch spread or a cozy weeknight dessert. From stovetop filling to glazed finish, the process is straightforward enough for any home baker to nail on the first try.

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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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