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Hot Apple Pie Pockets
by biancazapatka
2 apples peeled, cored, and chopped
1 tbsp raw cane sugar + more for sprinkling
1 tsp cinnamon
Juice of ½ lemon optional
⅓ cup water or apple juice
1 tbsp cornstarch
⅓ tsp vanilla extract optional
1 sheet vegan puff pastry thawed and rolled out
Vegan egg wash
2-3 tbsp soy cream or milk or another dairy-free cream or (condensed) milk
pinch of turmeric optional for yellow golden color

*Note: Be sure to check out the recipe video + step-by-step photos above!
Peel and core the apples and chop them into small chunks. Place in a bowl and combine with sugar, cinnamon, and a bit of lemon juice.
In a saucepan, stir together water, cornstarch, and vanilla extract. Bring to the boil, stirring continuously, then stir in the apples until everything’s well combined. Set aside to cool.
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
On a lightly floured surface, roll the puff pastry out to a 15.5“x9.5“ (42×24 cm) rectangle or 12“ square. Then cut into 8 rectangles and place onto prepared pan.
Spoon 1-2 tbsp of the apple filling onto half of each square and fold over. Crimp the edges together with a fork. Using a sharp knife, cut 3-4 slits into the tops of each pie to allow the steam to escape. Brush with vegan egg wash (dairy-free milk/cream + pinch of turmeric) and sprinkle with sugar as desired for a beautiful shiny golden color.
Bake until the pastry has puffed and turned golden brown, about 10-15 minutes.
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