Another month we join the challenge of Veganiza the chef, this time with this rich and simple easy apple pie by Donna Hay.

We were especially excited to participate this month because it is the chef’s first Veganiza blog birthday, because the month of October is the month of vegetarianism (in fact, World Vegetarian Day was last day 1) and also because from the challenge they gave us the option to propose recipes and vote for them together, and ours was chosen!



  • 1 lámina de hojaldre vegano (por ejemplo de La Cocinera)
  • 40 gramos de aceite de coco o margarina
  • 1/2 cucharadita de canela
  • 2 cucharaditas de sirope de ágave (o el endulzante que más os guste)
  • 1 manzana roja


  1. Cut the puff pastry sheet in 4 portions. Ours was round, so first we shaped it into a square and then we cut it into pieces, although if you want you can make it in a large round or square version. We knead the puff pastry a little with the help of a rolling pin before cutting it so that it is completely uniform, although it is not a necessary step.
  2. With the help of a knife we mark a 1 cm edge wide so that it rises when baked. With a fork prick the rest of the surface.
  3. Melt the margarine and with a brush paint all over the puff pastry. Add the cinnamon and agave to the remaining margarine and stir. If you use sugar, it will be more uniform because the agave took us a while to integrate with the margarine.
  4. We cut the apple into thin slices and Dip in the mixture of margarine, cinnamon and sugar. Place them in the center of the mini cakes and paint them whole with the remaining mixture.
  5. Put them in the oven (previously preheated) at 200 degrees for 10 to 15 minutes or until golden brown, with heat up and down and on a wire tray lined with baking paper.
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