Ingredients: 2 sheets vegan puff pastry. 2 medium apples, peeled and diced. 100g vegan marzipan, diced. 1 tbsp lemon juice. 2 tbsp maple syrup. 1 tsp cinnamon. 1/4 cup almond milk. 1 tbsp cornstarch. 1 tbsp sugar. 1/2 tsp vanilla extract.
Instructions: Preheat oven to 200C 400F. In a bowl, mix diced apples with lemon juice, maple syrup, and cinnamon. Roll out puff pastry sheets and cut each into 4 squares. Divide apple mixture and marzipan equally among the squares. Fold the pastry squares over the filling to create pockets, sealing the edges with a fork. Place the pockets on a baking sheet lined with parchment paper. In a small saucepan, heat almond milk, cornstarch, sugar, and vanilla extract over medium heat, stirring constantly until thickened to make custard. Brush the pockets with a little almond milk and bake for 20-25 minutes or until golden brown. Serve warm with vegan custard.