cooking Time
0:40
serves
10
preparation Time
0:20

Vegan Raspberry Turnovers

It's always exciting to create a recipe that includes vegan pastry, especially when it tastes as good as this one does! Making your own pastry does require a time commitment, but it's absolutely worth it and tastes just as good as the non-vegan versions you used to enjoy. This recipe uses my chocolate croissant pastry, but is filled with a sour raspberry filling and topped with a lemon glaze. I like to make a batch of these and freeze them for when last minute friends come by, or serve them for a lavish morning tea for vegans and non-vegans alike.

Ingredients

  • 1 batch of Sweet Lancey's Pain au Chocolat pastry
  • 250g raspberries, fresh or frozen
  • 50g caster sugar
  • 1/2 tbs lemon juice
  • 1 tbs cornflour
  • Vanilla bean paste, to taste
  • Vegan butter and extra caster sugar, to taste
  • 2 tbs icing sugar
  • 1 tsp soy milk
  • A squeeze of lemon juice
  • Desiccated coconut, flaked almonds or pistachio crumbs, to decorate
Raspberry turnovers
Vegan puff pastry
Vegan turnovers
Vegan raspberry turnovers
Vegan dessert
Easy pastry recipe
Turnover recipe
Easy vegan recipe

 

Instructions

  • Preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
  • Place raspberries, sugar, lemon juice, cornflour and vanilla into a saucepan and cook over a medium heat until mixture resembles a thick sauce. 
  • Cut pastry into approximately 10 squares (or more or less, depending on how big you want your turnovers).
  • Place 1-2 tbs of mixture into the middle of each square, being careful not to allow mixture to spill out.
  • Fold one half of the pastry by creating a triangle and pressing down the end to close. Alternatively, cut into different shapes like snails. 
  • Melt butter and brush on turnovers, then sprinkle with sugar.
  • Bake in the oven for approximately 40 minutes. Start the oven at 200 degrees Celsius but after 10 minutes, lower heat to around 180 degrees. 
  • Remove from the oven and leave to cool.
  • Combine icing sugar, milk and lemon to create the glaze (optional). Drizzle over pastries and serve at room temperature. 
This is a recipe by
Sweet Lancey
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