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Raspberry Phyllo Dough Turnovers

Total Time: 30 MIN Makes: 8 turnovers
Prep Time: 10 MIN Cook Time: 20 MIN

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
  • 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.