Egg-Free Dutch Appelflap (Apple Turnover)

Ingredients

• 1 package Puff pastry (vegan)
• 2 medium Apples, peeled and diced
• 0.25 cup Raisins
• 2 tbsp Sugar
• 1 tsp Cinnamon
• 1 tbsp Lemon juice
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 tbsp Vegan butter, melted

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, ensuring it covers the entire surface.
2. 2In a medium mixing bowl, combine the 2 medium peeled and diced apples, 0.25 cup raisins, 2 tbsp sugar, 1 tsp cinnamon, and 1 tbsp lemon juice. Stir gently until all ingredients are evenly mixed. In a small separate bowl, whisk together the 1 tbsp cornstarch and 2 tbsp water until a smooth, lump-free slurry forms. Pour this cornstarch slurry into the apple mixture and stir again, ensuring the apples are coated.
3. 3Unroll the 1 package of vegan puff pastry onto a clean work surface. Using a knife or pastry wheel, cut the puff pastry into four approximately 5-inch squares. Place about 1/4 of the prepared apple mixture into the center of each puff pastry square.
4. 4Fold each puff pastry square diagonally over the apple filling to form a triangle, carefully aligning the edges. Gently press the edges together with your fingers to seal, then use the tines of a fork to crimp and secure the seal around the entire curved edge of each turnover.
5. 5Melt the 1 tbsp vegan butter in a small microwave-safe bowl or saucepan. Carefully transfer the assembled turnovers to the prepared baking sheet, leaving at least 2 inches of space between each. Brush the tops of all four turnovers evenly with the melted 1 tbsp vegan butter. Bake for 20 to 25 minutes in the preheated 400°F (200°C) oven, until the pastry is puffed, golden brown, and the filling is visibly bubbling.
6. 6Remove the baking sheet from the oven and let the appelflaps cool on the baking sheet for at least 10 minutes before serving. This cooling time allows the hot filling to set and prevents burns.

Substitutions

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