Vegan Apple-Ginger Pockets

Ingredients

• 400 g vegan puff pastry (refrigerated)
• 1 piece fresh ginger (about 3 cm)
• 2 Boskop apples
• 1 tbsp dried raisins
• 1 tbsp Lemon Juice
• 2 tbsp hazelnuts
• 0.5 tsp cinnamon
• 2 tbsp sugar
• 30 g marzipan dough
• 2 tbsp soy drink (soy milk)

Instructions

1. 1.

   Roll out the puff pastry on a work surface and cut 8 circles (about 18 cm diameter). Peel and grate the ginger finely. Peel, quarter, core, and dice the apples. Mix the apples with ginger, raisins, lemon juice, roughly chopped nuts, cinnamon, and sugar. Cube the marzipan dough and spread it in the center of each circle.

2. 2.

   Brush the pastry edges lightly with water and fold each circle into a half-moon shape. Press the edges together firmly. Knead the leftover dough, roll it thin on a little flour, and cut 1 cm wide strips.

3. 3.

   Preheat the oven to 200°C (400°F) with both top and bottom heat.

4. 4.

   Place the apple pockets on a baking sheet rinsed with cold water and brush them with soy milk. Top with pastry strips and brush those with soy milk as well.

5. 5.

   Bake the pockets in the middle rack of the hot oven for about 20 minutes until golden yellow. Remove and cool on a wire rack.