Vegan Raspberry Turnovers

cooking Time

0:40

serves

preparation Time

0:20

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

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.

Vegan Raspberry Turnovers

Ingredients

Instructions

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