Vegan apple turnovers made with puff pastry and topped with a vanilla glaze.
Preheat oven to 200C/ 400F and line a baking tray with parchment paper.
Set the puff pastry out at room temperature to allow it to soften while you prepare the apple turnover filling.
Add the chopped apples to a large pan along with the water, corn flour, sugar, and cinnamon.
Turn the heat on and cook for 10 or so minutes, stirring often, until the mixture begins to thicken. Leave to cool slightly.
Roll out your puff pastry to around 1/2cm thick. Divide it evenly into 8 squares using a knife or pizza cutter. Discard of any uneven edges.
Place around 1 tablespoon of filling into the center of each pastry square. Fold the pastry diagonally over the filling to join at the corners, then seal the edges using a fork.
Lightly brush each pastry with melted vegan butter or plant-based milk.
Bake for 15-20 minutes until the turnovers are golden brown all over. Once baked, transfer to a wire rack to cool.
Prepare your glaze by mixing together the powdered sugar, plant-based milk and vanilla essence. Drizzle it over the cooled turnovers and allow it to harden.
*Can be stored at room temperature for 2-3 days, in an airtight container lined with parchment paper.