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.
- 4 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1/2 cup pumpkin puree
- 6 tablespoons brown sugar, packed
- 1 tablespoon almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup vegan butter melted
- 3/4 cup vegan chocolate chips
- 1 teaspoon coconut oil
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Stir together the pumpkin puree, brown sugar, almond milk, vanilla extract, cinnamon and pumpkin pie spice. Set the mixture aside.
Place 1 sheet of phyllo on work surface and lightly brush the surface with melted butter. Layer and repeat with 3 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. Reroll unused sheets and follow storing instructions on package. 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.