INGREDIENTS:
- 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
- 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
- 2 tsp lemon juice
- ½ cup brown sugar
- 1 tsp cinnamon
- 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
- 1 Tbsp Vegan butter, divided
- 1 egg, beaten
- 1 Tbsp powdered sugar for decoration
INSTRUCTIONS:
- In a saucepan, cook the apple slices with the lemon juice until they start to soften.
- Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
- Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
- Once mixture is cooled preheat oven to 425 F degrees.
- Open puff pastry and cut each sheet into 4 squares.
- Place a spoonful of the cooled apple mixture on half of each square.
- Fold over each half of the square sealing edges, creating a rectangle.
- Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.