A taste of apple pie

These puff pastry apple turnovers taste just like mini apple pies and are a breeze to make. The filling is slightly sweet and with a touch of tartness, and the outside is nice and flaky.

Apple turnovers

Makes: 8 servings

3 apples (Empire, Spartan or Northern Spy) peeled, cored and thinly sliced

¼ cup sugar

¼ cup chopped walnuts

½ teaspoon cinnamon

Salt

1 tablespoon vegan butter

1 package frozen puff pastry (pre-rolled), thawed 3 tablespoons oat milk

Pinch of coarse sugar

1. In a bowl, toss together apples, sugar, walnuts, cinnamon and a pinch of salt.

2. In a large nonstick frying pan, melt the butter over medium heat. Add apple mixture. Cook and stir for 4 minutes. Remove from heat and set aside to cool.

3. Preheat oven to 400 degrees.

4. On a lightly floured surface, unroll the pastry. Working quickly, cut both squares into 4 quarters, making 8 squares in total. Place ¼ cup of the apple mixture in the center of each square. Fold each pastry into a triangle and crimp edges together with the tines of a fork. Transfer triangles to a large parchment-lined baking sheet.

5. Brush the tops of the pastries with oat milk, and sprinkle each with a pinch of coarse sugar. Cut 2 or 3 small steam vents in the top of each turnover. Bake until golden, about 25 minutes.

Recipe notes: If you don’t have parchment paper, grease your baking sheet with nonstick cooking spray or butter. Defrost puff pastry at room temperature for 2 hours or overnight in the fridge. The trick to working with puff pastry is to keep it cold until you’re ready to use it.

Use pre-rolled pastry to shorten your prep time for the apple turnovers.