Apple Almond Cinnamon Twists
Over the last year we’ve been working hard on our next cookbook (!!!) so we haven’t been able to spend as much time on our blog. With that said, I am so excited that we are almost done with our manuscript of cookbook #2 (to be released Feb 2025) which means that the blog will once again have weekly recipes coming at ya! I was so bummed when I thought I wouldn’t have any time for holiday recipes this year for you but I managed to squeeze in some time in my schedule to get out some quick, delicious and simple plant based recipes for the holidays!
This recipe is an ode to my person obsession with apple pie. During any holiday as a kid, that was my thing. I was ALWAYS the one bringing the pie, and to be honest, if someone else brought the pie, it didn’t stand a chance. Since I’m out of my mind busy with work projects this year (new cookbook, new challenge, new podcast!), making an apple pie from scratch is probably the last thing I’ll be doing. With busy or lazy girls in mind this year, I wanted to give you a recipe that was quick, yet so delicious that will bring out your inner chef.
I use puff pastry for this recipe, so just be sure to look at the ingredients and to find one that is dairy free. Whole Foods and Sprouts usually have the best luck with them! You might want to double this recipe as its SO GOOD you won’t want to share 😜
This recipe is:
SO DELICIOUS!!!
plant based
kid friendly
simple & easy
a perfect Holiday dessert
Share your creations with us by tagging @chef_bai for some extra love!
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Makes 12 twists:
The Goods:
2 puff pastries
3 tbsp melted vegan butter
2 tbsp unsweetened plant milk
coconut sugar sprinkle
powdered sugar sprinkle
The filling and dipping sauce:
1 cup apple sauce
1/2 cup almond butter
1/2 cup coconut sugar
1/2 tsp cinnamon
The Method:
Preheat oven to 400.
Next, pour the ingredients for the filling into a sauce pan and cook on medium low heat while stirring for 2-3 minutes until all the sugar has dissolved. Set aside.
Grab the two puff pastries and flatten each one out gently with a rolling pin. Grab the warm filling and smear a generous amount onto the top of one of the pastries. Then grab the pastry and place it on top, so you end up with the puff pastries sandwiched together with the filling inside.
Line a large baking sheet with parchment paper and set aside. Grab a pizza cutter or sharp knife and cut into 6 slices lengthwise. One by one, pick them up and twist 1-2 times and lay them spaced out onto the prepared baking sheet.
Once everything is twisted and laid out on the sheet pan. Take your vegan butter and plant milk and combine into a small dish. Using a kitchen brush, brush the top of the twists with a “milk wash”. Sprinkle some coconut sugar over the top and then bake at 400 for 18-21 minutes, or until “puffed” and golden brown.
Remove from the oven and then sprinkle with powered sugar.
Enjoy while still warm and use the extra filling sauce as the dipping sauce! Perfect for the holidays!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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