Using sweet fall apple slices and homemade cashew cheese, these tasty bites which started out as fancy quesadillas, tasted exactly like flaky apple turnovers.
They were the perfect snack as I watched the US Open tennis finals last Sunday with my husband. I also made a creamy cinnamon-citrus dipping sauce using vegan coconut yogurt. (Which btw, I used to not like coconut yogurt, but really love it now! There is even a new ‘Greek Style‘ Coconut Yogurt which I am excited to try. Hooray for new vegan products, ice cream and yogurt and of course Mac and Cheese.
Anytime Food. These tasty bites are lovely as breakfast, an after-school snack or an anytime nibble. Midnight snack approved. Back-to-school season perfection. You can even pop them in the fridge to store and eat them all day long. Delicious chilled or warmed. Plus with this recipe, you will have a bit of leftover apple butter cashew cheese for dipping and spreading.
Note: If you are in a bind, you can sub regular peanut, cashew, sunflower or almond butter — but this filling as shown is so perfect, fluffy and rich in cinnamon-apple flavor.
Stuffed Apple Turnover Bites
- Apple Butter Cashew Cheese:
- 1 cup soaked raw cashews (lightly soaked is ok)
- 1/2 large apple, chopped
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- 3/4 tsp cinnamon
- 1/8 tsp salt
- water as needed to blend – as little as possible
- Turnover Triangles:
- 2 medium whole wheat tortillas
- 2-3 Tbsp Apple Butter cashew Cheese
- 1 tsp orange zest
- 1/2 apple, thinly sliced
- pinch of cinnamon
- for pan: 1/2 tsp extra virgin olive oil – or coconut oil
- Dipping Sauce:
- 1/2 cup coconut yogurt, plain or vanilla
- pinches of cinnamon, orange zest and salt to taste
- Make apple butter by blending all ingredients in a high speed blender until smooth. Pour into a separate container – because there will be leftover with this recipe.
- Spread apple butter cashew cheese evenly over one of the tortillas, then add the apple slices, citrus zest and pinch of cinnamon.
- Warm a saute pan over high heat. Add 1/2 tsp oil to the pan. When oil is hot, place the tortilla with the spread and apples in the pan. Place the other tortilla on top.
- Allow this tortilla side to cook for 3-4 minutes, or until browned. Carefully flip tortillas in pan and cook for another 2-3 minutes, just to brown the other side and heat the filling — softening the apples.
- Turn off heat and let the tortillas rest in the pan for 1-2 minutes, then slide it out onto a cutting board to further rest. When cool enough to slice, slice into quarters or eighths.
- Whip together the dipping sauce by stirring the ingredients briskly with a spoon.
- Serve! Store leftover cashew cheese in the fridge for up to 3-4 days — this can be used as a dip or spread.
Yield: 4 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 10 mins.
Total time: 20 mins.
Tags: snack,back to school, cashew cheese,apples, fall, vegan,sweet, kids,breakfast,cashews,cinnamon,turnovers