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Six apple-stuffed pastries on a baking sheet covered with parchment paper

Vegan Dutch Apple Turnovers

Alexander Gershberg's easy vegan recipe for Dutch appelflappen (turnovers) with maple syrup and raisins.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine Australian, dutch, vegan
Servings 12

Ingredients
  

  • ¼ cup pure maple syrup
  • 1 drop shoyu
  • 2 apples cored and diced
  • 2 tbsp raisins
  • zest of 1 lemon
  • 2 tbsp kuzu arrowroot or cornstarch
  • 12 x 12 cm (4 ¾ in) squares store-bought vegan puff pastry
  • ¼ cup rice syrup

Instructions
 

  • Preheat the oven to 200°C (400°F) fan-forced. Line a baking tray with baking paper.
  • Heat the maple syrup and shoyu in a saucepan over medium heat. Add the apple, raisins and lemon zest and sauté for 2 to 3 minutes.
  • In a small bowl, combine the kuzu (or arrowroot or cornstarch) and 200 ml of water and whisk thoroughly. Add the mixture to the apple and stir for 1 to 2 minutes, until the mixture thickens. Remove from the heat.
  • Spoon 3 tbsp of the apple mixture in the centre of each pastry square, then fold each square into a triangle, pressing the edges together well to enclose the filling. Transfer the turnovers to the prepared tray and bake in the oven for 10 minutes.
  • Remove the tray from the oven and brush each turnover with about 1 tsp of rice syrup, then continue to bake for another 5 to 10 minutes, until golden brown and crisp.