Vegan Apple Pastry Made Easy

Last weekend, we woke up Saturday morning and decided to explore our new neighborhood a bit and find someplace yummy to have vegan brunch.  We wound up walking over to McCarren and ate at Enid's then strolled through the McCarren Park Farmer's Market.

Avi had a mini love affair with some apple tasters they had for people to try so we wound up buying what felt like a bushel of apples when I carried them home.  We bought a variety of types of apples and filled our fridge with those and some interesting juices (like fiji apple juice!).

With a fridge overflowing with apples, I figured I should bake something, but most of the time when I try to bake something new I screw it up royally, so I went for the easiest thing I could think of: phyllo dough pastry!

Here's how I did it:

1. Preheat the oven to 350 degrees.
2. Slice two different apples thinly and place them in a bowl.
3. Cover the apples with 2 tablespoons of lemon juice, 1/2 cup of sucanat (or your sugar of choice), 3 tablespoons of maple syrup, 1 tablespoon each of cinnamon and nutmeg and 1/2 tablespoon each of all-spice and cloves.
4. Mix the apples so that they are evenly covered and set aside while you get the phyllo dough.
5. Take out one package of phyllo and lie it out on a greased baking sheet.
6. Place the apples down the center of the dough in a row leaving a bit on each end to fold over.
7. Place a few small pads of Earth Balance over the apples.
8. Once you've tucked the ends fold over the flaps to cover the apples entirely.
9. Melt a couple tablespoons of Earth Balance and brush it over the top of the pastry.
10. Sprinkle the top with sugar and cinnamon.
11. Bake for 25-30 minutes or until browned a bit on top.