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
- 2 tablespoons vegan cream cheese, room temperature
- 1/4 cup granulated sweetener
- 1 tsp vanilla extract
- 12 ounce Athens® Phyllo Dough (9″ x 14″), thawed
- 3/4 cup vegan butter, melted
- 1/3 cup organic powdered sugar
- 1 tablespoon lemon juice
- 2-3 tablespoon almond milk
For the filling:
Place the raspberries into a bowl and mash them using a fork or whatever other technique you use to do this. Push the mashed raspberries through a fine mesh strainer to remove the seeds. *Alternatively, you can keep the seeds. Whisk in the sugar, vanilla and cream cheese until smooth and set aside while you prepare the dough.
For 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, length wise.
Spoon roughly 1 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 seam-side down on the prepared baking sheet. Repeat until you’ve used all the filling. Bake for 15-20 minutes or until golden brown.
For the glaze:
Stir together the powdered sugar, lemon juice, and almond milk and drizzle mixture over warm turnovers.