1 lb vegan puff pastry [[when i get my vegan puff pastry recipe perfected i’ll post it, i promise!]]
3 tablespoons nondairy butter
4 large granny smith apples peeled cored and thinly sliced
1/4 cup granulated vegan sugar
2 teaspoons fresh lemon juice
2 tablespoons cornstarch + water mixture
chill puff pastry until done making filling
melt nondairy butter in a large frying pan over medium high heat. add in apples and sauté for 5-7 minutes until tender.
add in sugar and lemon juice and sauté for 1-2 more minutes.
remove from heat and let cool
line a rimless baking sheet with parchment paper. take puff pastry and cut into 8 squares
brush the surface of each square with the cornstarch slurry leaving a 1/4 inch border around the edge.
put roughly 2 tablespoons of filling near the middle of each square, and fold it to make a triangle
seal edges [[i press mine with a fork, my dad folds his all fancy so however you do it is up to you]]
repeat until out of filling
cover with waxed paper and put in fridge for 30 minutes
preheat oven to 425 and make sure there is a tray in the middle of the oven
brush the tops of the pastries with the cornstarch slurry and sprinkle with extra sugar
puncture the the tops of each pastry twice with a fork
bake turnovers for 20 minutes. reduce heat to 350 and continue baking for 15 - 20 more minutes
let cool for 15 minutes
EAT THOSE DELICIOUS MORSELS