Start by peeling, de-coring and chopping the apples into small chunks.
Cut the marzipan into small cubes and add them to a large mixing bowl alongside the apple chunks, ginger, raisins, cinnamon and lemon juice.
Unroll the pastry sheet on the kitchen counter and cut it into 6 even rectangles (almost square!).
Fill 1-2 tablespoons of the apple filling into the middle of each pastry rectangular, then fold over the edges to create a triangular, locking the filling in the middle. Brush a little plant milk on the outer edges and use a fork to press the edges together.
Decorate your pockets to your liking (optional). I like doing some light scoring across the top to create a nice pattern - but be careful not to fully cut through the pastry sheet or the apple filling will ooze out during the baking process.
Brush the top of the apple turnovers with a little plant milk and place in the oven at 180C for 15-20 minutes or until golden.
Serve hot or cold with vegan custard on the side.
Keyword apple, apple hot pockets, apple turnovers, marzipan, turnovers, vegan apple turnovers, vegan turnovers