Ingredients
- FOR TRIANGLES ———————————
- Nonstick cooking spray
- 1 cup peeled, cored, and diced crisp apple
- ¾ cup cooked, diced tempeh bacon, homemade (see recipe) or store-bought
- ¼ cup pomegranate seeds
- 1 tablespoon fresh lemon juice
- Pinch of ground cinnamon
- All-purpose flour, for dusting
- 2 sheets vegan puff pastry, thawed as per directions
- FOR POMEGRANATE-MAPLE DIPPING SAUCE ———————————
- ¾ cup pomegranate juice, divided
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
Instructions
- To make the triangles : Preheat the oven to 400°F. Lightly spray two baking sheets with nonstick spray. In a medium-size bowl, combine the apple, tempeh, pomegranate seeds, lemon juice, and cinnamon.
- On a lightly floured surface, roll 1 pastry sheet into a 12 x 12-inch square. Cut into 4 equal squares, then cut the squares on the diagonal to form 8 triangles. Repeat with the remaining sheet puff pastry. Place 1 tablespoon filling in each triangle. Be sure to get apple, seeds, and tempeh in each for a balance of flavor and texture. Fold the triangles closed, pressing the seams with your fingers. Repeat with the remaining triangles and filling. Place on the baking sheets and bake for 15 minutes, or until golden. While they are baking, make the sauce. To enjoy later, place the cooked triangles on a wire rack to cool.
- To make the sauce : Heat ½ cup of the juice, the maple syrup, and the lemon juice in a small saucepan over medium-high heat. In a small bowl, whisk together the remaining ¼ cup juice and the cornstarch. When the mixture is boiling, add the cornstarch slurry and whisk constantly until the sauce thickens, 3 to 4 minutes. It should be a syrupy consistency. Remove from the heat and divide among 4 bowls for serving. To enjoy later, store the sauce in an airtight container.