Warm, cinnamon-spiced apple pie filling wrapped in flaky puff pastry, all shaped into the cutest little apples. Made with Zulka Brown Pure Cane Sugar for that rich, caramel-like sweetness, these apple pie puff pastries will fill your whole house with bakery smells and pure cozy fall morning vibes.
Apple Pie Filling
- 4 medium apples (about 180g)
- 1 tbsp lemon juice
- 1/3 cup Zulka Brown Pure Cane Sugar
- 1 tbsp vegan butter
- 1/4 tsp cinnamon
- pinches of nutmeg, clove & ginger
- 1 tsp vanilla
- pinch of salt
- 1 tbsp cornstarch
Pastry
- 2 rolls of puff pastry*
*You can also use pie crust, but you’ll get a more tender, flakier, buttery base with puff pastry.
Vegan “Egg” Wash
- 2 tbsp plant milk
- 1/2 tbsp maple syrup
- 1 tsp baking soda
Cinnamon Sugar
- 1 tbsp Zulka Brown Pure Cane Sugar
- 1/4 tsp cinnamon
Directions
- Peel and cut your apples into small cubes. Add them to a pan over medium heat. Then add the lemon juice, Zulka Brown Sugar, vegan butter, spices, vanilla, and salt. Cook until the apples become fork-tender.
- If the mixture is runny, whisk in a tablespoon of cornstarch and cook for a few more minutes until the filling thickens.
- Remove from heat and let the filling fully cool.
- Spread the puff pastry out, then use a large apple-shaped cookie cutter to cut out the shapes.
- *If you don’t have a cookie cutter: trace an apple shape onto paper, cut it out, and use it as a stencil with a knife.
- Place a large dollop of filling on one puff pastry apple, then top with another. Seal the edges with a fork.
- Whisk together the vegan egg wash and brush it over each pastry. Whisk together the cinnamon sugar and sprinkle generously on top.
- You should get around 16 pastries with this recipe. You can use the remaining pastry to cut out smaller apples.
- Bake according to your puff pastry package instructions. I baked mine for 12 minutes at 400°F/200°C.
- Enjoy while warm or the same day!
