Vegan Apple Turnovers (Dairy Free, Eggless)

Cooling rack topped with triangle apple turnovers with glaze drizzled on top.

Vegan Apple Turnovers (Dairy Free, Eggless)

These easy vegan apple turnovers are made with a lightly sweetened and cinnamon-spiced filling coated in a light, flaky and butter phyllo pastry.

Course Dessert

Cuisine American-inspired, Vegan

Keyword Dairy free apple turnovers, Vegan apple turnovers

Prep Time 25

Cook Time 10

Total Time 35

Servings Turnovers

Calories 186kcal

Equipment

Small pot
Cutting board
Knife
Vegetable Peeler
Baking tray
Silicone baking mat (or parchment paper)
Pastry brush

Ingredients

Filling

4 cups apples , peeled and diced (4-5 medium apples)
2 tablespoons vegan butter (or margarine)
1 tablespoon brown sugar
¾ teaspoon ground cinnamon

Assembly

12 sheets phyllo pastry
½ cup vegan butter , melted (or margarine)

Icing

½ cup icing sugar (powdered sugar)
½ teaspoon vanilla extract
1 tablespoon plant-based milk (I use soy)

Instructions

Filling

Peel and dice apples, then add to a small pot. Add remaining filling ingredients.
4 cups apples, 2 tablespoons vegan butter, 1 tablespoon brown sugar, ¾ teaspoon ground cinnamon
Place the pot over medium heat and cook the apples, stirring occasionally, until they’re soft (about 8 minutes).
Set aside to cool while prepping the phyllo pastry.

Assembly

Preheat oven to 350 °F.
If the phyllo pastry is frozen, allow to thaw before using.
Carefully peel apart sheets of phyllo.
12 sheets phyllo pastry
Melt vegan butter or margarine.
½ cup vegan butter
Taking one sheet at a time, lightly brush half of the phyllo sheet with melted butter. Fold the non-buttered half over the buttered half (so there’s a thin layer of melted butter between each half of the pastry). Set this aside and repeat for all sheets.
To assemble, take one of the buttered and folded sheets of phyllo. In one corner, place 1 ½ to 2 tablespoons of cooked apple filling. Fold the corner of the phyllo pastry over the apples, creating a triangle. Next, fold the triangle over itself and repeat until all the pastry is folded over the apple filling (see video for a visual on how I fold these triangles).
Set the turnovers onto a silicone mat or parchment paper covered baking tray (will likely need 2 trays).
Lightly brush remaining melted butter over the tops of the turnovers.
Bake for 10-12 minutes on the oven’s middle rack. It’s best to cook one tray at a time. If you have to do both trays at once, get them on the same shelf (otherwise, rotate the top pan to the bottom and vice versa after 6 minutes of baking for even cooking).
The pastry should be lightly golden brown on top when cooked.

Icing

Allow turnovers to cool completely before drizzling on icing.
To prepare icing, mix icing sugar, vanilla extract and plant-based milk in a bowl. The icing should be thick so it doesn’t run off the turnovers.
½ cup icing sugar, ½ teaspoon vanilla extract, 1 tablespoon plant-based milk
Use a spoon or piping bag to drizzle icing over the turnovers. If you don’t have a piping bag, a regular plastic bag works (just scoop the icing in then cut a small opening on one corner for the icing to come out!).

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition