Toffee apple turnovers recipe

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 are my scrumptious turnovers, puff pastry filled with a mix of apples topped with a drizzle of homemade toffee sauce! They are insanely good!

These turnovers are 100% vegan and gluten/wheat-free, perfect for everyone to enjoy.

The toffee sauce tastes incredible alongside the juicy apples. 

The toffee sauce uses 3 ‘easy to find’ ingredients and is perfect! Its silky smooth, sticky and perfect sweet.

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

Makes- 8-10

Level- Easy

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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)

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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. 

Continuously stir while cooking for a few minutes until the mixture thickens then turn off the heat and set aside.

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.

Repeat for all of the parcels.

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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Holly Jade