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What’s better than a delicious mini apple tart? A vegan one perhaps… Crispy puff pastry filled with cinnamon spiced apple, drizzled with salted caramel sauce, sprinkled with crushed pecans and dusted with icing sugar; you’ll definitely find it hard not to share… Bramley cooking apples are great in cooking and baking; and they have such a lovely flavour. In this recipe, we have also used a 3-ingredient vegan caramel sauce recipe by ‘Jessica in the Kitchen’ which is super easy to make in advance. Jus-Rol do a great range of pastries, most of which are vegan, so we’ve used their ready-made puff pastry in this recipe too. We know how hard it is sometimes to find very delicious vegan desserts, which is why we’re thrilled to share this recipe for Vegan Cinnamon Apple & Salted Caramel Pastries. These make great bite sized treats and would go perfectly in an Afternoon Tea…
- 60g light muscovado sugar
- 110g golden caster sugar
- 240ml coconut milk
- ¼ teaspoon Sea salt
- 1 x Jus-Rol puff pastry sheet
- 2 medium Cooking apples, peeled, de-cored and chopped (290g)
- 1 tablespoon of water
- 2 heaped teaspoons of golden caster sugar
- 2 teaspoons of coconut oil
- 1 teaspoon of cinnamon
- 50g sultanas
- A small handful of Roasted & Salted Pecans, finely chopped
- Icing sugar for dusting
- Begin by making the caramel sauce. Heat a pot over a high heat and add the sugar, stirring it for a minute so it heats through. Then stir in the coconut milk and sea salt until everything is combined well. Bring to the boil for a minute, then reduce to a low heat and simmer the sauce for 15 minutes, stirring occasionally, until it starts thickening - it will begin to stick to your spoon/ spatula. You can add another ¾ teaspoon of sea salt once the 15 minutes are up. Remove from the heat and leave to cool for 5 minutes before putting into a lidded jar and then the fridge. You would normally leave the caramel in the fridge for at least 2 hours before using it as it will thicken far more as it cools. However, we weren’t too fussed about thick sauce for this pastry recipe so we placed it in the fridge to cool until we needed it.
- Whilst that’s in the fridge, pre-heat the oven to 180° C.
- Prepare your apples by peeling, de-coring and chopping them into small pieces. Then place a small pan on a medium heat and melt 2 teaspoons of coconut oil. Whisk in you sugar, cinnamon and a dash of water which will form a paste. Stir in your apples and sultanas, ensuring they’re evenly coated. Cook the apples and sultanas for about 10 minutes, stirring occasionally until they’re softened.
- Cut your pastry into 28 squares and place them across two baking trays lined with baking parchment. On each square spoon 1 teaspoon of the apple and sultana mix. Gently fold in the corners and drizzle each with a little salted caramel sauce. You could cut them into larger dessert squares if you didn’t want them bite size.
- Place in the oven and cook for 30 minutes until golden.
- Once they’re done, drizzle each with a little more salted caramel sauce. Sprinkle them with some chopped pecans and dust with some icing sugar. Voila!
- Enjoy as bitesize treats and have them accompany an Afternoon Tea if you like… Enjoy!
