Can blueberry turnovers with maple miso glaze [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is blueberry turnovers with maple miso glaze [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does blueberry turnovers with maple miso glaze [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is blueberry turnovers with maple miso glaze [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Blueberry Turnovers With Maple Miso Glaze
[Vegan]

HP By: Heather Poire

Author Bio

Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a... Read More

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Blueberry Turnovers With Maple Miso Glaze

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Blueberry Turnovers With Maple Miso Glaze [Vegan]

Dairy Free

Vegan

Warm turnovers are like little pockets of happiness. This particular one is filled with delicious blueberry jam and topped with a unique maple miso drizzle and slivered almonds. They’re fluffy, soft, and go perfectly with a cup of rooibos tea.

Ingredients You Need for Blueberry Turnovers With Maple Miso Glaze [Vegan]

For the Turnovers:

1 sheet of frozen puff pastry, thawed
6 tablespoons blueberry jam
Slivered almonds
Flour, to dust work surface

For the Drizzle:

1/2 cup powdered sugar
1/2 teaspoon white miso
1 teaspoon maple syrup
2-3 teaspoons almond milk

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How to Prepare Blueberry Turnovers With Maple Miso Glaze [Vegan]

Preheat oven to 425°F.
Lightly flour a piece of parchment paper cut to the size of your rimmed baking sheet and a rolling pin (very light dusting). Unfold your puff pastry sheet onto floured parchment. Using a pizza cutter or sharp knife, cut the pastry sheet into 6 equal squares. Roll each square until it easily folds onto itself into a triangle shape, careful not to roll out too thin.
Place 1 tablespoon of jam onto one half of the triangle, repeat until all halves are filled with jam. Working with one pastry at a time, flip the non-jam side onto the jam-filled half. Working around the triangle, seal the edges by crimping the bottom seam up onto the top seam until fully sealed (sides will puff up, and some jam will spill out over the side while baking). Repeat until all triangles are formed and sealed.
Transfer parchment paper to a large rimmed baking sheet. Bake for 10-15 minutes or until pastry is golden brown and puffy.
Remove from oven and allow to cool slightly. While turnovers are cooling, combine all drizzle ingredients in a small bowl and whisk until smooth and thick.
Drizzle the turnover with the maple miso drizzle and sprinkle with slivered almonds.
Serve hot or warm.

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