While most apple turnover recipes call for puff pastry, which is loaded with butter, this simple recipe makes a rich, flaky vegan crust, similar to a pie dough. While I prefer using dairy-free soy cream cheese in the dough, feel free to substitue with dairy-free all-vegetable shortening if desired.
Makes 8 turnovers
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- For the Dough:
- 2 cups all-purpose flour
- 1/4 t. salt
- 1/3 cup cold dairy-free soy margarine
- 1/3 cup cold dairy-free cream cheese, such as Tofutti
- 1/2 cup ice-cold water
- 8-10 medium-sized apples, peeled and chopped into cubes
- 1/3 cup white granulated sugar, plus more for sprinkling
- 2 T. lemon juice
- 1 t. ground cinnamon, plus more for sprinkling
- Soy milk or almond milk, for brushing
1. Make the dough. In a food processor, combine the flour and salt until mixed. Add the dairy-free soy margarine and dairy-free cream cheese, and pulse until the mixture resembles a very coarse meal. With the machine running, add the ice cold water until the mixture just holds together. Form the dough into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
2. Preheat the oven to 375. Lightly grease a large baking sheet and set aside.
3. Make the filling. In a large mixing bowl, toss the apple cubes with the sugar, lemon juice and cinnamon until well mixed.
4. Assemble the turnovers. Roll out the dough on a lightly floured surface until about 1/8" thick. Cut out 8 7-8" circles. Place some of the apple mixture on half of one of the circles. Fold the other half over, pinching the open edges together. Using a fork, make small hashmarks in the crust. Place the turnover on the prepare sheet and repeat with the remaining circles and filling.
5. Lightly brush the turovers with soy milk and sprinkle with sugar and cinnamon. Bake for 20-25 minutes, or until golden brown. Serve warm.