It’s feeling like Fall and looking a lot like Fall. That means it’s apple season. Our family just went apple picking and we came home with a giant bag filled to the top.
Sure a few pies and some apple crisp were part of the plan from the start, but my oldest son and resident chef decided he wanted to make apple turnovers.
Me, being such a dessert fanatic, enthusiastically gave him the OK to start his latest food project. He got the recipe from a website called tasteofhome.com. To make these apple turnovers vegan, all my son had to do is replace the eggs and butter. You do that with products I’ve written about before in the blog. First, something called egg replacer. Makes sense, huh? Just follow the directions on the package and on the recipe below and you will have no problem. Instead of butter, you use a spread without dairy. We like to use Earth First.
These turnovers are delicious, however, to be honest the recipe is not easy and very time consuming. Expect to take about an hour and a half to make this dessert. Preparation and cooking time is just about an hour and you need to let the turnovers cool for about 20 minutes. There is a lot of mixing, cooking, cutting and baking involved with some directions that can be a little complicated at times. With all this being said, it is well worth the time.
The crust was fabulous and the filling even better. Throw in the glaze and this is a dessert that will make your mouth water and begging for more.
If my 15-year-old can take the time with this recipe and create these apple turnovers, then so can you. Enjoy this Fall treat and that vegan thing.
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold non-dairy butter, divided (We use Earth First)
1/4 cup ice water
1/3 cup sugar
2 tsp cornstarch
1/8 tsp ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 tsp lemon juice
1 1/2 tsp water
1/4 cup confectioners’ sugar
1 tsp water
In a small bowl, combine flour and salt. Cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-inch by 6 inch rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over 2/3’s of rectangle to within 1/2 inch of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-inch by 4-inch rectangle. Roll dough into a 12-inch by 6-inch rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-inch by 4-inch rectangle. Wrap in plastic wrap. Refrigerate for 15 minutes. Roll dough into a 12-ich by 6-inch rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap. Then refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice and toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for 5 to 10 minutes or until apples are tender, stirring often. Remove from heat.
In a small bowl, mix 1 tablespoon of egg replacer and 3 tablespoons of water. That equals 1 egg. Then add another teaspoon of water. Roll dough into a 12-inch square and cut into 4 squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square. Fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut 3 small slits in the top of each turnover.
Bake at 450° for 17 to 22 minutes or until golden brown. Remove and place on a wire rack. Combine glaze ingredients and drizzle over turnovers. Let cool for 20 minutes. It should make 4 turnovers.