Step 1

Peel and core the apples and chop them into small chunks. Place in a bowl and combine with sugar, cinnamon, and a bit of lemon juice.

Step 2

In a saucepan, stir together water, cornstarch, and vanilla extract. Bring to the boil, stirring continuously, then stir in the apples until everything's well combined. Set aside to cool.

Step 3

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.

Step 4

On a lightly floured surface, roll the puff pastry out to a 15.5“x9.5“ (42x24 cm) rectangle or 12“ square. Then cut into 8 rectangles and place onto prepared pan.

Step 5

Spoon 1-2 tbsp of the apple filling onto half of each square and fold over. Crimp the edges together with a fork. Using a sharp knife, cut 3-4 slits into the tops of each pie to allow the steam to escape. Brush with vegan egg wash (dairy-free milk/cream + pinch of turmeric) and sprinkle with sugar as desired for a beautiful shiny golden color.

Step 6

Bake until the pastry has puffed and turned golden brown, about 10-15 minutes.