These were heavenly. We’re going to have them again this weekend. I know this doesn’t seem like apple time. In fact most of the apple trees are just beginning to bloom. But, there are a few sorts of apples that one can “over-winter”. They hold well if kept in a cool place. It is time to use them up now, and this is the perfect recipe.
Serving Size: 4
- 4 individual frozen vegan puff pastry sheets, thawed
- 1-2 large apples, peeled, cored and sliced in thick wedges
- 4 tablespoons almond paste (ingredients below)
- 4 tablespoons plain soy yogurt
- 2 tablespoons agave syrup
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- non-dairy topping as optional garnish
for the almond paste:
- 1/4 cup ground almonds
- 1/4 cup powdered sugar
- 2 tablespoons soy cream or soy yogurt
- 2 drops almond extract flavoring
- First make the almond paste by mixing the ingredients in a small bowl.
- Preheat the oven to 425 degrees.
- Thaw the puff pastry sheets.
- Mix the sugar and cinnamon in a small bowl.
- Mix the soy yogurt with the agave to slightly sweeten it.
- Peel, core and slice the apples.
- Place the puff pastry sheets on a cookie sheet, prepared with baking parchment or silpat.
- Put a tablespoon of almond paste evenly in the center of each pastry sheet.
- Put a tablespoon of soy yogurt on the almond paste.
- Place 3-4 apple wedges evenly in the center of the pastry sheet.
- Sprinkle a teaspoon of cinnamon sugar over the apple.
- Bring the corners of the pastry sheets to the center, covering the apple but do not overlap them or press them tightly closed. By being lightly closed, the pastry will slightly open to look as flower petals opening.
- Bake for 22-25 minutes.
- Serve warm, optionally with non-dairy whipped topping.