Flaky and buttery pumpkin filled phyllo turnovers with vegan chocolate glaze. A simple and quick healthy pumpkin dessert wrapped in a flaky phyllo crust! Recipe by Ciarra of Peanut Butter Plus Chocolate blog.
- 1/2 cup pumpkin puree
- 6 tablespoons brown sugar, packed
- 1 tablespoons almond milk
- 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 package (16 ounce) Athens® Phyllo Dough (9” x 14”), thawed
- 1/2 cup vegan butter melted
- 3/4 cup vegan chocolate chips
- 1 teaspoon coconut oil
Stir together all filling ingredients and then set it aside while you prepare the phyllo dough.
Preheat oven to 375°F and prepare a baking sheet with parchment paper. Unfold the phyllo dough and cover with a damp paper towel to prevent drying.
Remove 1 sheet of phyllo dough and place it on a clean surface. Brush the side facing up with melted butter. Add another sheet and repeat for 2 more sheets. Once you have 4 layers buttered and carefully stacked on top of each other, use a pizza cutter to divide the dough in half, lengthwise.
Spoon roughly 1 heaping tablespoon of filling onto the end of the dough leaving roughly a half-inch of room to the edge. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Place the turnover on the prepared baking sheet. Repeat until you’ve used all the filling. Bake for 15-20 minutes or until golden brown.
Melt the chocolate and coconut oil together in a microwave-safe bowl on 50% power to prevent burning. Stop every 40 seconds to stir until smooth. Drizzle the chocolate over the turnovers and let sit at room temperature until chocolate hardens.