Tried and True Recipe #5: Apple Turnovers (Vegan)

It took me a while to make this blog post because this recipe requires a lot of involvement, but if you’re up for the challenge, you’ll be more than happy with the outcome.

I came up with this recipe when I was trying to figure out what vegan dishes I would make for one of my close friends during the holidays. But if you’re an omnivore like myself, you won’t even notice that these are vegan.Let’s jump on in!For the base of the apple turnover, I went with an easy puff pastry recipe I got off of Pinterest. For the dough, you’ll need 1 cup of flour, 1/4 teaspoon of salt, 10 tablespoons of butter (to make this vegan: substitute with vegan butter; I used Smart Balance), and a 1/3 cup of ice water.

The recipe calls for you to mix the dough by hand, but I just used a mixer and pulsed the dry ingredients together, pulsed the butter and pulsed the water. Don’t overmix.Once the dough is combined, you’ll want to sprinkle some flour down and dump the dough out. Once you get the dough formed into a ball, you’ll want to roll it all the way out. Fold the bottom third of the dough to the middle and fold the top third of the dough over the bottom third. Rotate the dough so that the sides of the dough are facing towards you and repeat. Roll the dough out again and repeat 6 or 7 times. Once the dough is nicely incorporated, wrap it with cling film and place it in the fridge for at least an hour. While the dough is cooling, you can prep the filling. I peeled, sliced and cubed roughly six small honey crisp apples.After the apples are prepped, it’s time to combine a tablespoon of butter (or vegan butter); 1-2 tablespoons of nutmeg, allspice and cinnamon; roughly five tablespoons of brown sugar; and a splash of lemon abstract.Heat the mixture until the apples are soft.Next, I cut the dough into equal-sized squares. I made roughly 25-30 pieces.To make the turnover, roll out the square until it’s thin……add a spoonful of mixture……put a little bit of water around the edges of the dough as a sealing agent, pull the top of the dough to the bottom……use a fork to seal the dough and poke a few holes into each pastry to create ventilation. Grease the pan with nonstick cooking spray (use non-dairy spray for the vegan version), bake at 350 degrees for roughly 20-25 minutes or until the edges are brown… and Voila!Ingredients: