Hot Apple Pie Pockets
Ingredients
- 2 apples
- 1 tablespoon raw cane sugar + more for sprinkling
- 1 teaspoon cinnamon
- Juice of 1/2 lemon (optional)
- 1/3 cup water or apple juice
- 1 tablespoon cornstarch
- 1/3 teaspoon vanilla extract (optional)
- 1 sheet vegan puff pastry
- 2-3 tablespoons soy cream or milk
- pinch of turmeric (optional)
Preparation
Peel and core the apples and chop them into small chunks. Place in a bowl and combine with sugar, cinnamon, and a bit of lemon juice.
In a saucepan, stir together water, cornstarch, and vanilla extract. Bring to a boil, stirring continuously, then stir in the apples until everything's well combined. Set aside to cool.
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
On a lightly floured surface, roll the puff pastry out to a 15.5 by 9.5 inch rectangle or 12 inch square. Then cut into 8 rectangles and place onto prepared pan.
Spoon 1-2 tablespoons of the apple filling onto half of each square and fold over. Crimp the edges together with a fork. Using a sharp knife, cut 3-4 slits into the tops of each pie to allow the steam to escape. Brush with vegan egg wash and sprinkle with sugar as desired.
Bake until the pastry has puffed and turned golden brown, about 10-15 minutes.
