Vegan Apple Ginger Turnovers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 167 mg | (4 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 400 grams vegan Puff pastry dough (chilled)
- 1 pc fresh ginger (around 3 cm) (approximately 1 inch)
- 2 Russet apples
- 1 Tbsp Rum raisin
- 1 Tbsp lemon juice
- 2 Tbsps Hazelnuts
- ½ tsp cinnamon
- 2 Tbsps sugar
- 30 grams Marzipan
- 2 Tbsps Soy milk
Preparation steps
Unroll the puff pastry on a clean work surface and cut out 8 (18 cm) (approximately 7-inch) circles. Peel the ginger and very finely grate. Peel the apples, quarter, core and cut into small cubes. Mix with the ginger, rum raisins, lemon juice, coarsely chopped hazelnuts, cinnamon and sugar. Cut the marzipan cubes and toss with the apples. Distribute between the center of each puff pastry circle.
Brush the edges lightly with water and fold into crescents, pressing the edges to seal. Knead the excess dough, roll out thinly and cut into 1 cm (approximately 1/3 inch) thick strips.
Preheat the oven to 200°C (approximately 400°F).
Place the turnovers on a baking sheet lined with parchment paper and brush with the soy milk.
Bake for about 20 minutes, until golden brown. Let cool on a wire rack.
