Vegan, gluten-free, wheat-free
Happy World Vegan Month and Bonfire Night!
What better way to celebrate than with these super quick & easy toffee apple turnovers.
I’ve always loved watching the fireworks with a sticky toffee apple and was inspired to make a delicious toffee apple recipe.
These turnovers are 100% vegan and gluten/wheat-free, perfect for everyone to enjoy.
The toffee sauce tastes incredible alongside the juicy apples.
Everyone will be super impressed with these turnovers, they taste like they’re straight from a patisserie!
You don’t have to be a master baker to make these, everyone & anyone can make them!!!
Preparation- 10 minutes
Baking time- 20-25 minutes
Ingredients for the filling
-1 tablespoon of dairy-free butter (I use Tomor)
-2 large brambly apples (Peeled & cubed)
-80g of brown sugar (I use light brown)
-1 tablespoon of orange zest
-2 tablespoons of plain flour (I use gluten-free)
-1 teaspoon of ground cinnamon
-1/4 teaspoon of ground nutmeg
-Pinch of salt
Ingredients for the toffee sauce
-180g of golden caster sugar
-65g of coconut milk (cream only)
-60ml of dairy-free milk (I use almond milk)
To make the filling
Step 1- Heat a large wok and add in the butter and melt.
Step 2- Add in the cubed apples, sugar & orange zest and cook for around 5 minutes until the apples have slightly softened.
Step 3- Add in the flour, cinnamon, nutmeg and salt.
Step 4- Unroll your puff pastry sheet and cut into equal squares.
Step 5- Place a teaspoon of the apple mixture in the centre of each square, sealing all around the edges with dairy-free butter, then fold over and seal with a fork. Only add mixture into the middle of the squares (as seen in the photo below) as you need to be able to fold them over.
Step 6- Make a slice into the top of each turnover, this allows the steam to escape while baking.
Step 7- Brush over melted dairy-free butter and sprinkle on some sugar.
Pop into the oven and bake for 20-25 minutes or until puffy and golden in colour.
Remove from the oven and serve with a drizzle of toffee sauce.
To make the toffee sauce
Step 1- Place the sugar into a large pan over low/medium heat, stirring continuously until it begins to dissolve then turn off the heat.
This will take around 10-15 minutes.
Step 2- When it’s golden and liquid, add in the coconut cream and stir vigorously.
It will steam and bubble but keep stirring.
Step 3- Once the toffee cools down, pour in the dairy-free milk, stir until everything is dissolved.
Step 4- Place the pan back onto a low/medium heat bring it back to the boil.
It will begin to bubble, just keep stirring.
Stir for around 1-2 minutes.
Step 5- Turn the heat off and pour into a heatproof bowl and pop into the fridge.
I like to allow my toffee to set overnight.
It turns into a thick and glossy, sweet toffee sauce.
Drizzle over your turnovers and enjoy.
You can store the toffee sauce in a jar in the fridge.
Store the turnovers in a sealed container in the fridge, best eaten within a few days.
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