1 box of store-bought puff pastry (you’ll need two sheets). I recommend Pepperidge Farm.
For the filling:
•1/3 cup granulated sugar — check that it is vegan
•1/2 tsp. cinnamon
•1/8 tsp. nutmeg
•2 cups diced apples, skin left on
•3 Tbsp. non-dairy milk (almond, soy, oat, etc.)
For the glaze:
•1/2 cup powdered sugar
•2 to 3 tsp. non-dairy milk
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a reusable mat. Remove pastry sheets from the freezer to defrost.
2. To make the filling, chop apples into small cubes, about ½ inch or smaller (depending on preference). Add apples, sugar, cinnamon, and nutmeg into a medium sized bowl. Mix until apples are evenly coated.
3. To assemble, unfold the puff pastry sheets. Working with one sheet at a time, cut the pastry along the folded edge, creating three strips. Cut each strip in half, to make six rectangles. With a pastry brush (or your finger) lightly coat edges of the three rectangles with non-dairy milk. Spoon about two Tbsp. of apple mixture to the center of the coated rectangles. Cover each of those with another pastry rectangle (you will have three pastries at this point). Press the edges of the layers together using a fork, sealing them completely. Use a sharp knife to cut 2 inch slits on the top for ventilation. Repeat assembly steps with the second sheet of puff pastry.
4. For best results, put the tray into the freezer or fridge for 10-15 minutes before putting in the oven. Bake for 25-30 minutes, until the turnovers have puffed-up and are golden brown.
5. Let turnovers cool completely.
6. For the glaze, mix powdered sugar and non-dairy milk. Add more milk if the glaze is too thick. Drizzle over cooled apple turnovers, and enjoy!
7. Tip: These can easily be assembled before a gathering or dinner, simply store them in the freezer until you want to bake. Add an extra five minutes to baking time.