Apple Turnovers are perhaps one of the rare baked treats that suit the season any time of year. Perhaps the sweet, gooey apple paired with buttery, flaky puff pastry being one of the ultimate flavor combinations is why. This vegan treat would hit the spot on a cold winter morning, a hot summer day, or as a midnight snack. Put leftovers in the toaster oven for a few minutes to make them taste like they just came out of the oven. For the ultimate dessert, top it with some vanilla ice cream and caramel sauce.
1 recipe of Puff Pastry or store bought puff pastry
4 Granny Smith apples
1 ½ cups sugar
1 teaspoon lemon juice
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
¼ cup sugar
1 teaspoon cinnamon
Or use Caramel Powder
Make the dough
Line 2 baking sheets with parchment paper. Roll the dough on a liberally floured surface to a 20 x 15 inch rectangle. Use a pizza cutter to trim the edges so they're straight. Discard the extra dough.
Make subtle marking cuts at 5 inch intervals with a ruler throughout the rectangle so it's sectioned off into 12 squares. Cut the dough into 12 squares via the marking cuts you've made.
Place 6 squares on each baking sheet, taking care to lay the dough on the side that was previously facing up. Flipping the dough on it's other side ensures that the best side of the dough is on the outside and the turnovers look as good as possible. Place the baking sheets in the refrigerator while you're making the filling.
Make the filling
Peel and core the apples. Shred them with a food processor large shred attachment or by using the large holes of a box cheese grater. Add the apple to a medium mixing bowl and add the sugar, lemon juice, cinnamon, nutmeg and salt. Toss until well combined.
Place a colander in a large metal bowl. Place the shredded apple in the colander and press down on the apple with the open palm of your hand to extract as much liquid as possible. Press down a few more times. The leftover juice can be stored for future use and used for anything from mix drinks to sweetening oatmeal. It's crucial that these juices are extracted from the apple to ensure that leakage is kept to a minimum during baking.
Fold the turnovers
Preheat your oven to 375F (191C). Remove one of the baking sheets from the refrigerator. Place 2 Tablespoons of filling in the middle of one of the apple squares. Moisten two adjacent edges with your finger dipped in water or the leftover apple juice. Fold the top portion over the filling, forming a triangle-shaped turnover. Ensure that the top layer of dough overlaps the bottom one by a few millimeters. Using the edge of a fork, crimp your way around the perimeter of the joined dough to seal. Repeat with the rest of the dough squares, including the next baking sheet in the refrigerator.
Make the Cinnamon Sugar
In a small bowl, whisk together the sugar and cinnamon, if using.
Bake to perfection
Carefully brush or spray the turnovers with water. Sprinkle the cinnamon sugar or caramel powder over them until they're well coated. Bake them for 30 to 35 minutes or until they're golden, making sure to rotate the baking sheets 180 degrees halfway throughout the baking duration. Use a spatula to transfer them to a cooling rack. Serve warm.
Makes 12. Flaky Vegan Apple Turnovers will keep in an air tight container at room temperature for about 1 week.