Hot Apple Pie Pockets
Ingredients
- 2 apples, peeled, cored, and chopped
- 1 tablespoon raw cane sugar, plus 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, thawed and rolled out
Vegan egg wash
- 2-3 tablespoons soy cream or milk or another dairy-free cream or condensed milk
- Pinch of turmeric, optional for yellow golden color
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 the 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"x9.5" (42x24 cm) rectangle or 12" 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.
