- Preparation Time 30 Minutes
- Cooking Time 25 Minutes
- Makes 8 turnovers
Gluten free, vegan, vegetarian and soya free
Naughty but nice, I am a fan of pastry wrapped goodies. A light bulb moment came when mulling over what Puff pastry desserts I could make. I wanted something that could be
- Handheld
- Served warm
- Freezing friendly
- Heated from frozen
I wanted to incorporate my nemesis, Marzipan. Sweet turnovers came to mind, flaky, crispy pockets filled with some Christmas flavours. I played around with a few fruits, pear worked well but I didn’t have enough. What I did have was some lovely crisp Braeburn apples, and obviously, cinnamon and nutmeg which love apples and are two of the seasonal spices.
I never make puff pastry, as it is time-consuming, harder with glute-free, takes a lot of rolling and you can buy perfectly good ones now that suit my dietary requirements. I just Jus Rol ready-rolled puff pastry Asda’s gluten free one. Genius puff pastry is gluten-free but not vegan.
I eventually came up with the recipe below. You want them a snack-size but big enough to hold a decent amount of filling, one of the reasons to make sure you cut your filling small.
These are at their best served warm as the marzipan then is soft and melting with a buttery texture
- Crispy
- Mouth-watering
- Flaky
- Delicious
- Oozing filling
Some of the reasons to give these bad boys a try. My tip is to make sure you have your pastry cut up first and then do your filling. Make sure they are well sealed and have a slit in the top for air to escape slightly or they will have a tendency to burst.
If you are making these to freeze and cook from frozen then stop at the stage where they are all sealed. Freeze them on an open tray and then put them into freezer bags. Allowing just a little extra cooking time.
To freeze and warm through. Cook them fully first and then freeze in an airtight bag. Remove from the freezer, wrap in foil and warm through on a low heat of 160C for 25-30 minutes.
Ingredients
- 2 sheets of vegan puff pastry {gluten free if needed too}
- 3 eating apples such as Pink Lady, Braeburn or Gala
- 2 tbsp of sultanas
- 60g of vegan marzipan
- 2 tbsp of soft brown sugar
- 1/2 tsp of ground ginger
- 1 tsp of ground cinnamon
- Juice of 1/2 a lemon
- Zest of 1 orange
- 30 g of flaked almonds
- Oat milk for sealing and brushing over
Instructions
- Preheat the oven to 180C and line a large baking tray with baking parchment.
- Lay out the first pastry sheet and roll out slightly until it is roughly a square. Using a sharp knife or a pizza cutter, divide into 4. Do the same with the second sheet and set the pieces to one side.
- Peel and core your apples, chop into small chunks and add to a medium-sized bowl. Next, chop the marzipan into small pieces and add to the apples. Add in the spices, zest, sugar, sultanas, almonds and lemon juice and stir together.
- Take a square of the pastry and add 2 tbsp of the mixture onto 1 half, leaving 1/2″ border.
- Brush the edges with the milk and bring the edges together gently. Using a fork press down firmly to seal the edges.
- Transfer to a baking sheet and using a small knife make 2 slits in the top. Repeat with the test of the pastry squares. Make sure you leave at least an inch between each one.
- Brush the tops of each one with the milk and place into the preheated oven. Bake for 25 minutes or until puffed up and golden.
- Leave on the tray until slightly cool and then transfer to a cooling rack, sprinkle with icing sugar and serve warm.
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.