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Scorching Apple Pie Pockets
2 apples peeled, cored, and chopped
1 tbsp uncooked cane sugar + extra for sprinkling
1 tsp cinnamon
Juice of ½ lemon elective
⅓ cup water or apple juice
1 tbsp cornstarch
⅓ tsp vanilla extract elective
1 sheet vegan puff pastry thawed and rolled out
Vegan egg wash
2-Three tbsp soy cream or milk or one other dairy-free cream or (condensed) milk
pinch of turmeric elective for yellow golden shade
*Observe: You should definitely take a look at the recipe video + step-by-step photographs above!
Peel and core the apples and chop them into small chunks. Place in a bowl and mix with sugar, cinnamon, and a little bit of lemon juice.
In a saucepan, stir collectively water, cornstarch, and vanilla extract. Convey to the boil, stirring repeatedly, then stir within the apples till every little thing’s effectively mixed. Put aside to chill.
Preheat the oven to 425°F (220°C) and line a big baking sheet with parchment.
On a flippantly floured floor, roll the puff pastry out to a 15.5“x9.5“ (42×24 cm) rectangle or 12“ sq.. Then lower into eight rectangles and place onto ready pan.
Spoon 1-2 tbsp of the apple filling onto half of every sq. and fold over. Crimp the sides along with a fork. Utilizing a pointy knife, lower 3-Four slits into the tops of every pie to permit the steam to flee. Brush with vegan egg wash (dairy-free milk/cream + pinch of turmeric) and sprinkle with sugar as desired for a good looking shiny golden shade.
Bake till the pastry has puffed and turned golden brown, about 10-15 minutes.