• Add the butter to a medium skillet or saucepan over medium heat.
  2 Tablespoons (28 g) Vegan Butter
• Once the butter has melted, add in the diced apples, brown sugar, lemon juice, cinnamon, salt and nutmeg. Stir together and cook until the apples are fork tender, about 5-10 minutes.
  1 Cup (113 g) Granny Smith Apple, ¼ Cup (53 g) Light Brown Sugar, ½ teaspoon Lemon Juice, ½ teaspoon Cinnamon, ¼ teaspoon Salt, ⅛ teaspoon Nutmeg
• Combine the cornstarch and cool water to create a slurry. Add it to the cooked apples and continue to cook and stir until the sauce thickens.
  2 teaspoons Cornstarch, 2 teaspoons Cool Water
• Remove the pan from heat and allow the apples to cool to room temperature, about 30 minutes.
• Preheat the oven to 400 °F (204 °C). Line a baking sheet with parchment paper.
• Roll out your puff pastry. If making 4 larger turnovers, trim the pastry to a square shape then cut it into 4 equal squares. For smaller turnovers, cut the rectangle pastry into 6 small squares.
  9 ounces (255 g) Gluten Free Puff Pastry
• Place the squares of puff pastry on the prepared baking sheet.
• Add 2 Tablespoons of apple filling to each pastry, slightly offset from the center and leaving a clean edge for sealing the pastry. (see photos above)
• Fold the square over forming a triangle. Use a fork to press the edges together.
• Carefully brush the tops of the pastry with egg wash, if using. Make sure not to egg wash the edges or they won't puff. Cut a small slit in the top of each pastry to allow steam to escape.
  Egg Wash
• Bake in the preheated oven for 15-20 minutes until golden brown and flaky.
• Remove from the oven and cool on the baking sheet for 5 minutes before moving to a wire cooling rack.

Prepare the icing

• Combine the powdered sugar, cream and vanilla in a small bowl and mix well.
  ½ Cup (60 g) Powdered Sugar, 1 ½ teaspoons Plant Based Cream, ½ teaspoon Vanilla
• Drizzle the icing over the slightly cooled turnovers. You can allow it to rest so the icing can harden or serve immediately while warm.