3 1/2 cups (approximately 4) apples, peeled, cored and chopped (Newton, Pippin, Granny Smith and Northern Spy are the best varieties)
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 cup granulated sugar
1/4 cup brown or maple sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutneg
pinch salt
1 tablespoon unsalted margarine
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2-5 teaspoons cornstarch
1/2 cup sliced and toasted almonds
12 squares or 2 boxes (approx. 4x4 inch) frozen puff pastry (Pepperidge Farms is vegan)

Topping:
3 teaspoons Ener-G Egg mixed with 4 tablespoons Coffee Rich or soymilk
6 tablespoons sliced almonds
2 tablespoons large crystal sugar

1. Peel apples with a paring knife or vegetable peeler. Have ready a small bowl with the lemon juice and a large stainless steel or glass mixing bowl. As each apple is peeled, quickly roll it in the lemon juice and set aside in the larger bowl.

2. If you have an apple corer, use it to remove stems, seeds and pith in each apple. Otherwise, cut apples, lengthwise, into halves. Use tip of knife to remove seeds and the tough fibers around them.

3. Cut apple halves into slices about 1/8-1/4 inch thick. (If desired, cut slices crosswise to make smaller chunks; this allows you to put more filling in each turnover.)

4. Sprinkle apples with grated lemon zest, granulated sugar, brown sugar, cinnamon, ginger, nutmeg and pinch of salt. With clean hands, toss together to mix well. Let stand at room temperature for 30 minutes.

5. Meanwhile, remove frozen squares of puff pastry to a clean work surface. Let stand at room temperature until slightly pliable but not soft. Do not allow to become warm.

6. Set a strainer or colander over another larger, clean bowl. Pour the apple mixture into the strainer and collect the liquid below. Return the apple mixture to its original bowl. Pour the liquid into a small, nonreactive (stainless steel or glass) saucepan.

7. Add margarine to the liquid in the saucepan and bring to boiling. Reduce heat and continue to simmer until liquid is reduced to about 3 tablespoons.

8. Remove liquid from heat and stir in vanilla and almond extracts.

9. Toss apples with cornstarch. Stir in liquid mixture.

10. Slightly beat the Ener-G eggs with a fork or wire whisk in a small bowl. Use a pastry brush to paint Ener-G egg on two adjacent sides of a pastry square. Repeat with remaining pastry.

11. Place about 2 tablespoons apple filling mixture in center of each pastry square.

12. Grasp the corner of a pastry square opposite the sides that have been painted with Ener-G egg. Fold over to make a triangle shape. Line up edges.

13. Press down with edge of palms to seal top and bottom pastry together. Crimp edges and prick top with a fork. Repeat with other pastries.

14. Line baking sheet with parchment paper or aluminum foil. Arrange pastries on baking sheet, leaving at least one inch between pastries.

15. Lightly brush tops of pastries with the beaten Ener-G egg. Do not allow the Ener-G egg to drip over the edges of the pastry. Sprinkle tops of pastries with sliced almonds and large crystal sugar. Lightly press almonds to anchor them to the Ener-G egg.

16. Bake at 400 degrees until pastry is golden and puffy.