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Chocolate Glaze Pumpkin Pie Turnovers

Total Time: 40 MIN Makes: 8 turnovers
Prep Time: 20 MIN Cook Time: 20 MIN

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
  • tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice



  • 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.