Apple Pecan Caramel Puff Pastries (Vegan)

These Apple Pecan Caramel Puff Pastries are quick and easy to make yet are impressive. Filled with a sticky apple date pecan caramel mix, these flaky golden pastries are naturally vegan and easily gluten-free.

I just love all things apple, especially this time of year. So, when presented with a bag full of home-grown apples that were going spare, I needed to get inventive. After apple cakes, muffins, cupcakes and making lots of homemade applesauce, I turned my attention to apple turnovers or puff pastries. These nostalgic bakes are really easy to make impressive to serve to friends and family and only need a few basic ingredients.

Why will I love these pastries?

These apple turnovers are delicious, they are:

• Golden, flaky, crispy and buttery
• Filled with a sticky caramel apple date and pecan mix
• Packed with fruits and nuts
• Topped with a vanilla bean sticky glaze
• Quick and easy to make in 10 minutes
• Great to serve to friends and family
• Naturally vegan
• Easily gluten-free and nut-free
• Nostalgic, warming, comforting and cosy

If you already love the sound of these Apple Pecan Caramel Puff Pastries then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The recipe can be split into three parts: the apple caramel filling; the pastries and then the glaze.

Let’s start with the filling:

• Apples: use eating apples here as cooking apples will soften too much and make the filling too wet. Use your favourite seasonal variety like royal gala, jazz, pink lady etc.
• Medjool dates: these add to the caramel-stickiness and sweetness of the filling. Medjool dates are best as they are naturally sweeter and jammier but you can use other dates or dried fruits like raisins, apricots or figs although dates are best. I use the ones from KoRo and you can save with code Nourishing5.
• Pecans: for a sweet crunch. Apples and pecans work so well together although if making these nut-free, swap the pecans for sunflower seeds or leave them out. Other nuts you can try are walnuts, almonds or hazelnuts.
• Olive oil: I love using olive oil as it adds a richness but you can use coconut oil or vegan butter, too.
• Maple syrup: for stickiness to make this filling really caramel-like. Other syrups like agave, rice, tapioca or vegan honey will also work.
• Cinnamon: for flavour.

As for the pastries:

• Puff pastry: I use pre-rolled puff pastry as it’s the perfect thickness and means you don’t have to use a rolling pin. Blocks of puff pastry will also work, just note the weight and scale the recipe up or down as needed. Most brands are accidentally vegan just check the ingredients. If needed, using gluten-free puff pastry.
• Smooth runny almond butter: or you can use peanut, hazelnut, pecan or granola butter here. This adds to the sticky sweet filling. To make them nut-free, opt for tahini or sunflower seed butter.
• Olive oil and maple syrup: this replaces the non-vegan egg wash and makes for the crispiest, most golden flaky top.
• Demerara sugar: for the classic sugary crunch. This is the best sugar to use as it’s much coarser and results in visible specks of sugar but you can use coconut, caster or light brown sugar, if needed.

As for the glaze:

• Icing sugar: like traditional glazes, mix this with water to a thick but pourable mix.
• Vanilla powder: I love using vanilla bean powder which is a fine black powder and results in a lovely speckled glaze but you can use vanilla essence too.
• Extra pecans and sugar: for crunch on top.

How do I make these?

These puff pastries are ready in a few minutes of work:

• Make the apple filling: add all the ingredients to a frying pan and cook for 10 minutes till sticky and softening. Allow to cool briefly.
• Unroll the pastry: and slice into 6 rectangles or squares. Depending on the shape and size of your pastry your squares may be different but that is OK.
• Spread half of each pastry square with almond butter: to form a triangle.
• Top the almond butter with the apple filling: to make a mound of apple.
• Fold the other corner over: to make a triangle.
• Crimp along the edges with a fork: to seal in all the filling.
• Brush with the olive oil and maple wash: and sprinkle over the demerara sugar.
• Bake for 20 to 22 minutes till golden: rotating the trays throughout the cooking time to ensure an even bake.
• Cool briefly: so that the glaze doesn’t drip off.
• Stir the icing sugar and water to make the glaze: and drizzle over the pastries.
• Sprinkle on some extra pecans and demerara sugar: and enjoy.

Are these nut-free and gluten-free?

To make these apple turnovers nut-free, swap the pecans for seeds or leave them out and swap the almond butter for sunflower seed butter, tahini or granola butter. To make these gluten-free make sure to use a gluten-free puff pastry.

How long will these pastries keep for?

These taste the best when they are still slightly warm from the oven but can be kept, once cool, in a sealed container for 1-2 days. Keep them in the fridge but enjoy them at room temperature. You can also freeze these pastries in Ziploc bags for up to 1 month, and allow to defrost at room temperature.

I love them, what else can I make?

I hope you are going to love these apple turnovers and for more ideas, how about my:

• Apple Pecan Cinnamon Rolls
• Cinnamon Caramel Apple Cupcakes
• Toffee Apple Chocolate Chip Cookie Skillet
• Vegan Caramel Apple Pancakes
• Apple Walnut Cinnamon Pop Tarts

I look forward to hearing what you think of these Apple Pecan Caramel Puff Pastries so please leave a comment below and a star review above. If you do make these, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With apple turnover love x