cooking Time
0:35
serves
10
preparation Time
4:00

Apple Pastry Puffs

I love a good mini-pastry, for breakfast, dessert, as a snack, or for pretty much any meal quite frankly. This is a time consuming but easy recipe for a basic vegan puff pastry, with an apple filling that can be made without or without any added sugar. It's made with plenty of vegan butter and isn't so much a healthy treat, but if you avoid adding sugar to the filling it's a better option than many of the store-bought desserts. Feel free to experiment with fillings based on what you have handy!

Ingredients for the dough

  • 1 1/2 tsp instant yeast
  • 3 tbs warm water
  • 1/2 tbs sugar
  • 220g 00 flour
  • 100g plain flour
  • Pinch of salt
  • 50g caster sugar
  • 150ml soy milk
  • 50ml water
  • Extra flour (you'll need lots!)
  • 200g vegan butter

Ingredients for the filling

  • 2 apples, peeled and diced
  • 1 tsp vanilla essence
  • 4 tbs water
  • 2 tbs brown sugar, optional
  • 1-2 tsp cinnamon, optional 

Ingredients for the topping

  • Vanilla sugar
  • Cinnamon, optional 
Vegan pastry
Apple pastries
Apple turnovers
Vegan apple turnovers

Instructions for the pastries

  • In a small jug, combine yeast, water and sugar, stir lightly and leave to bubble for 15 minutes.
  • In a stand mixer fitted with the dough attachment, combine flour, salt and sugar, and mix for 1 minute on a medium speed. 
  • Slowly pour in yeast mixture, milk and water, alternating between each liquid. 
  • On a medium speed, continue to beat mixture for 5 minutes. 
  • Remove dough from the bowl, lightly grease it with olive oil spray, then place the dough back into the bowl. Cover it with two tea towels and place it in a warm place for 1 hour to rise. 
  • Meanwhile, place butter between two pieces of baking paper, and using a rolling pin, roll out to be 20x20cm, and place in the fridge until your dough is ready to use. 
  • When ready, remove dough from the bowl and place onto a well floured surface (add more as needed). Roll out to 40x20cm (approximately), trimming the edges so the dough is even. The dough will be sticky so use as much flour as you need to ensure it doesn't stick to your work surface. 
  • Place butter into the middle of the pastry, and fold one side of the dough over the butter, to cover it completely. Place the other part of the dough over the top of that, to create a 20x20 square of dough, with no butter showing. Wrap the mixture in baking paper and place in the fridge to rest for 1 hour. 
  • After 1 hour, remove dough from the fridge and place back onto the floured surface. Turn the dough 180 degrees from how you last folded it, and foll out the dough again to approximately 40x20cm. Repeat the above folding action and place back into the fridge to rest for another hour. 
  • Repeat the above step one more time before placing the dough back into the fridge to rest for a final 1 hour.
  • Remove the dough from the fridge and roll out to its original size. Using a circle cutter, cut dough into 10 portions and roll out in the middle, so the outer rim is thicker than the inside, where the filling with sit. 

Instructions for the filling

  • Place all ingredients into a medium sized saucepan and cook over a medium heat until apples are soft and the mixture is coming together.
  • Spoon about 1-2 tbs into each pastry, brush a small amount of water onto the edges of each one, and close each one into a semi-circle. 

Instructions for the pastries

  • Place pastries onto a baking tray and top with vanilla sugar and/or cinnamon. Place two tea towels over pastries and leave to rest for 1 hour.
  • Preheat the oven to approximately 200 degrees Celsius and bake pastries for approximately 35 minutes. Don't worry if the butter melts a little, just be sure to preheat your oven so when the pastries go in the oven is nice and hot.
  • Once the pasties are ready (they should be nice and brown on the outside and shouldn't collapse when pressed), remove them from the oven and sprinkle with some more vanilla sugar.
  • Sprinkle each one with icing sugar, cinnamon or vanilla sugar. Serve warm or at room temperature, and store in an airtight container. 

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