Vegan Turnover

Pastry
5.0 cup Flour, white
1.0 tbsp kosher salt
1.0 serving(s) ener-g egg replacer
0.75 cup (8 fl oz) Water, tap
33.0 tbsp Smart Balance Buttery Spread
1.0 tbsp Bragg Apple Cider Vinegar
Filling
4.0 serving Granny smith apple - 1 med. apple
3.0 tsp Lemon Juice 'Real Lemon' 100% juice
0.5 cup, packed Brown Sugar
0.5 cup Granulated Sugar
0.25 tsp Nutmeg, ground
2.0 tsp Cinnamon, ground
2 TBSP Cornstarch
Icing
6.0 tbsp Better Than Cream Cheese (non-hydrogenated) [Tofutti]
3.0 tbsp Smart Balance Buttery Spread
1.5 cup, unsifted Powdered Sugar
0.1 cup Silk Soy Milk, original
Lemon Juice optional

Make pastry by combining flour and salt in processor then add butter. Transfer to large bowl and put other ingredients in. Refridgerate wrapped in plastic until firm. Preheat oven to 400 Core and dice apples. Roll dough into 12× 12 inch squares. Cut into 4 squares each. Combine apples with all ingredients and mix well. Fill dough and roll them after doing soy milk wash like an egg wash. Put on cookie sheet with parchment paper. Bake for 20 min or until brown. Don't forget to slit top of each pastry. Cool for 10 minutes. Icing Mix cream cheese and butter sugar and vanilla if desired. Then add 1 TBSP of milk at a time until desired consistency and sprinkle turnovers.

Serving Size: 8

Number of Servings: 8.0

Recipe submitted by SparkPeople user DOLLYMELISSA.