These Blueberry Phyllo Turnovers are amazing! They are perfect dessert to bring to a holiday party or just to keep in your kitchen for a quick dessert. So flaky, buttery, and absolutely delicious. Also, they're vegan and gluten-free! They are sure to  be showstoppers at any family dinner!

Blueberry Phyllo Turnovers [Vegan, Gluten-Free]





For the Filling:

  • 2 cups blueberries (fresh or frozen)
  • 1 lemon, juiced
  • 1/3 cup coconut sugar
  • dash of cinnamon
  • 1 1/2 tablespoons chia seeds
  • 1 package of phyllo dough (gluten-free*)
  • coconut oil (for brushing)

For the Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons almond, hemp, or coconut milk
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 400ºF.
  2. Combine the blueberries, coconut sugar, and lemon juice in a small pan on the stove. Cook on medium (4-6) heat for 5-10 minutes, then allow to simmer until the mixture reduces and thickens.
  3. Add chia seeds to the mixture, whisk until well-combined. Allow to sit and thicken.
  4. Place thawed phyllo dough on a sheet of parchment paper. Cut sheet into 6 squares (once lengthwise and then cut the two long strips into thirds). Transfer parchment paper with the dough to a large baking sheet.
  5. Place a large spoonful of the cooled filling into the lower corner of one phyllo pastry square and brush the edges with coconut oil. Fold the opposite corner over into a triangle to seal.
  6. Brush each turnover with more coconut oil and bake for 12-15 minutes, until golden brown. Check halfway through baking and turn the pan around if one side is browning faster than the other.
  7. While the turnovers cool, whisk the glaze ingredients in a small bowl. The mixture should be thick, not runny; if needed, add more powdered sugar or plant-based milk.
  8. Drizzle glaze over each phyllo turnover and serve. Makes 6 turnovers.

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