vegan apple turnoversrecipe under the cut!make…

vegan apple turnovers

recipe under the cut!

makes 8 large pastries


for the pâte feuilletée:

  • 2 cups + 2 tbsp (250g) all-purpose flour, measured by spooning flour into a measuring cup until heaping and levelling it off
  • ¾ cup + 2 tbsp (200g) vegan margarine
  • 1 tsp salt
  • around ½ cup (125mL) water

for the filling:

  • 1 tbsp vegan margarine
  • 2/3 cup (130g) brown sugar, measured by packing into a dry cup measure
  • 1 tbsp cornstarch
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp cardamom
  • ¼ tsp mace (optional, or substitute allspice and nutmeg)
  • 6 medium (180g) tart apples
  • 1 tbsp cool water

for the egg wash:

  • 1 ½ tbsp nondairy milk (preferably a thick one, such as soy)
  • 1 ½ tbsp light agave nectar

for the glaze:

  • ½ cup (63g) powdered sugar
  • ½ tsp vanilla extract
  • 2 tsp nondairy milk, or as needed


for the pâte feuilletée:

pâte feuilletée (aka puff pastry) is made by interposing layers of butter in between layers of lean dough (made with flour, salt, and water) so that the dough flakes and puffs up as the butter boils in the oven. you’ll need to surround a layer of margarine with lean dough and fold it up, roll it out and re-fold it six times, refrigerating in between to keep the margarine cold. each time that you do this is called a “turn.”

1. cut margarine into large cubes. arrange the cubes into a square on top of a sheet of plastic wrap, then fold the plastic wrap back over the top. flatten the cubes into a solid square about 1/2″ thick by beating the wrapped margarine with a rolling pin. refrigerate.


2. next you’ll be making the lean dough. measure the flour into a large bowl or directly onto a work surface. form a hole in the center of the flour, then add salt and 1 tbsp of water into the hole. mix the salt and water into the flour with fluffing motions of your hand. add water little by little, continuing to fluff the flour with your hand (this will prevent overworking–you don’t want too much gluten to form in the dough) until large chunks form and the dough sticks together when pressed. form the lean dough into a square (it’s alright if it’s a bit messy) and refrigerate for 30 minutes.


3. roll out the lean dough into a square about 7″ (18cm) in diameter. place the square of margarine on top of the lean dough at a 45-degree angle. fold the corners of the lean dough over to meet over the top of the margarine and pinch to join.


4. turn the square over seam-side-down onto a lightly floured working surface. roll it out into a rectangle about twice as long as it is wide, and fold into thirds lengthwise like a letter.


5. rotate the folded rectangle 90 degrees, then roll it out and fold it up again just as you did before. at this point you’ve completed the first two turns. make two marks in your dough with your fingers to remind yourself of where you are in the process. refrigerate the dough for 30 minutes.


6. roll out and fold the dough twice more as you did before, rotating it 90 degrees between each turn, and marking four turns with your fingers before returning the dough to the refrigerator. you can pat some flour into any spots where you see the margarine start to break through. if this is happening a lot, you may need to refrigerate the dough every turn instead of every two turns.


7. complete the final two turns and chill the dough for at least an hour, or overnight.

for the filling:

1. peel, core, and thinly slice your apples. submerge slices as you finish cutting them in a few teaspoons of lemon juice mixed into a few cups of water to prevent browning.

2. melt margarine in a large pot over medium heat. add sugar and spices and stir to dissolve.

3. stir cornstarch into water until dissolved. add apples and water to the pot. lower heat until just boiling and simmer for 5-10 minutes until the liquid thickens.

for the wash:

1. mix nondairy milk and agave nectar in a small bowl.

for the glaze:

1. mix sugar and vanilla in a small bowl. add nondairy milk until desired consistency is achieved and stir thoroughly to combine.

to assemble and bake:

1. roll out dough into a large rectangle about 20″ x 10″ (50 x 25cm) and cut into 8 even, 5″ x 5″ square portions. cover and refrigerate the portions that you’re not currently using. if you’re having difficulty rolling the dough out, you may also form a smaller rectangle, cut it into squares, and roll each square out a bit more before filling it, but the edges may not be quite as clean.

2. place about 3 tbsp of filling on one side of the puff pastry square (remember you’ll be folding it diagonally!) and spoon 1 tsp of wash on the other, being sure to leave a dry edge.

3. fold the pastry in half diagonally and press firmly together to seal. crimp the edges of the pastry together with a fork, or do a Cornish pasty-style twist.

4. slice a few vents on the top of each pastry with quick motions using a small, sharp knife.

return each pastry to the refrigerator as you finish forming it. optionally, refrigerate all pastries for about half an hour before baking, to increase crispiness.

5. bake pastries on a baking sheet covered in parchment paper on 450F (230F) for 17-22 minutes until deeply golden brown.

6. glaze the pastries while still warm for a thinner coating, or wait until they cool for a thicker layer.