• Choose a category
• All
• Classic-Fiction

sugar

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. Unfold puff pastry and place it on lightly floured surface. If necessary, roll out pastry to a 10×15-inch rectangle. Using a pastry wheel or sharp knife, cut sheets into 6 (5×5-inch) squares.

3. Spoon approximately 2 tablespoons Apple Pie Filling into middle of each puff pastry square. Using a pastry brush, lightly moisten edges of each square with water.

4. Take one corner, and fold it over to the opposite corner to form a triangle. Crimp and seal edges of pastry with the tines of a dinner fork. Using a pair of sharp scissors, clip a small vent hole in middle of turnover. Place on prepared baking sheet, leaving enough room for pastry to spread.

5. Bake for 22 to 27 minutes or until turnovers are puffy and light golden brown. Cool completely on a wire rack before sprinkling with confectioners’ sugar. Baked turnovers freeze well. Simply omit the confectioners’ sugar before layering between parchment or waxed paper, and freezing in zipper-lock bags. Thaw and sprinkle with confectioners’ sugar before serving.

DOUGH-NOT

Most store-bought puff pastry dough is vegan, but homemade puff pastry dough is generally made with butter. Be sure to check the ingredient list for hidden nonvegan ingredients.

Blueberry Turnovers

These old-fashioned blueberry piecrust turnovers are made with homemade Flaky Piecrust and blueberry pie filling and then sprinkled with sugar.

Yield:

12 turnovers

Prep time:

30 minutes

Bake time:

22 to 27 minutes

Serving size:

1 turnover

1 batch Flaky Piecrust (recipe in

Chapter 13)

2 cups Blueberry Pie Filling (recipe

in Chapter 22), or canned blue-

berry pie filling

1 or 2 TB. water, at room

temperature

2 or 3 TB. soy, rice, or almond milk

¼ cup unbleached cane sugar

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. Divide Flaky Piecrust dough into 3 equal-size pieces. Divide each piece into 4 equal pieces, for a total of 12 pieces. On a well-floured surface, and using a rolling pin, roll each piece of dough into a 5- or 6-inch circle.

3. Spoon 2 tablespoons Blueberry Pie Filling in center of each piecrust. Using a pastry brush, lightly moisten edges of each square with water.

4. Fold piecrust in half, and crimp and seal edges of pastry with the tines of a dinner fork. Using a pair of sharp scissors, clip a small vent hole in middle of turnover. Place on prepared sheet, leaving enough room for pastry to spread. Brush with soy milk, and sprinkle with unbleached cane sugar.

5. Bake for 22 to 27 minutes or until light golden brown. Cool completely on wire racks.

Variation: These turnovers work equally well with any other canned pie filling.

BAKER’S BONUS

Piecrust turnovers freeze great, so make a double batch now, eat half, and freeze the other half for later. Layer unbaked turnovers between waxed paper, and freeze for up to 2 months. Thaw overnight in the refrigerator, and bake the next morning.

Fresh Peach Scones

Make these scrumptious scones when peach season rolls around. Orange juice and orange extract bring out the flavor of the fresh fruit.

Yield:

12 scones

Prep time:

30 minutes

Bake time:

20 to 25 minutes

Serving size:

1 scone

2¼ cups unbleached all-purpose

flour

1 TB. aluminum-free baking

powder

¼ tsp. baking soda

¼ tsp. salt

¼ cup yellow cornmeal

2 TB. plus ¼ cup unbleached cane

sugar

2 TB. light brown sugar, firmly

packed

½ cup nonhydrogenated vegan

margarine

Egg substitute for 1 large egg

½ cup plus 2 TB. soy milk

¼ cup orange juice

1 tsp. pure orange extract, or

¼ tsp. pure orange oil

¼ cup slivered or sliced almonds

(optional)

¾ cup diced fresh or frozen

peaches, peeled and blotted dry

with paper towels

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. Into a large bowl, sift unbleached flour, aluminum-free