Some might say apple desserts are best left for the fall. But to me apple turnovers are an anytime pastry that can even be enjoyed at breakfast!
Highlighting the natural flavors of the apples, this recipe uses puff pastry sheets, which are naturally vegan. By eliminating butter in the apple mixture I’ve found that this recipe is a crowd pleaser for my vegan and non-vegan friends alike!
- 3 lbs assorted apples (about 6) peeled, cored and cut into ¼ inch cubes
- 2 tbsp fresh lemon juice
- ¼ cup natural cane sugar
- 1 tsp ground cinnamon
- 1/8 tsp course salt
- 4 puff pastry sheets
- confectioner’s sugar for dusting (optional)
- Defrost the pastry sheets for thirty minutes.
- Preheat oven to 400F/200C.
- Mix the cut apples, lemon juice, natural cane sugar, ground cinnamon and salt in a large bowl.
- On a lightly floured surface, cut the puff pastry sheet into nine fairly equal square pieces. Take one of the pieces and use a floured roller to flatten, leaving the thickness about ¼ inch thick. The pastry should be in a diamond shape.
- Spoon the apple mixture on to one side of the diamond shaped dough. Fold over the other side of the pastry to create a triangle or half moon shape. Using your fingers, or the prongs of a fork, seal the edges while cutting off any excess pastry dough from the sides. Put two ventilation slits on the top of the pastry. Repeat with remaining pastry dough.
- Place each turnover onto a baking pan lined with parchment paper. Bake for 13–15 minutes, or until the tops are lightly browned. Dust with confectioner’s sugar if desired.