Want a tasty upgrade to your next brunch menu? Try these vegan raspberry turnovers made with phyllo dough & cream cheese. Recipe by Ciarra of Peanut Butter Plus Chocolate blog.
- 1 cup fresh raspberries
- 1/4 cup granulated sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons vegan cream cheese, room temperature
- 16 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 3/4 cup vegan butter, melted
- 1/3 cup organic confectioners sugar
- 1 tablespoon lemon juice
- 2-3 tablespoons almond milk
Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 375°F and prepare a baking sheet with parchment paper.
Place the raspberries in a bowl and mash them using a potato masher or fork. Push the mashed raspberries through a fine mesh strainer to remove the seeds. *Alternatively, leave the seeds in. Whisk in sugar, vanilla and cream cheese until smooth. Set aside. while you prepare the dough.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Remove 1 sheet of phyllo dough and place it on work surface. Brush the side facing up with melted butter. Layer with another sheet and repeat process with 2 more sheets, yielding a stack of 4 sheets. Using a pizza cutter, cut in half length wise into 2 strips.
Spoon 1 tablespoon of filling onto the end of each phyllo strip leaving roughly a half inch of room to the edge. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle back and forth onto itself to end of strip. Place seam-side down on the prepared baking sheet. Repeat process with remaining filling. Bake for 15-20 minutes or until golden brown.
In a small bowl, stir together confectioners sugar, lemon juice and almond milk. Drizzle mixture over warm turnovers and serve.