These Vegan Spiced Pear Turnovers are nothing short of flaky, perfectly sweet, and bursting with comforting spice flavors, both inside + out. An all buttery pastry and delicious filling, these turnovers are a true crowd-pleaser! All Vegan ingredients and easy to make.
Spiced Pear Turnovers [Vegan]
Ingredients You Need for Spiced Pear Turnovers [Vegan]
For the Cinnamon Crust:
- 1 cup organic all-purpose flour
- 1 1/2 cups organic pastry flour
- 2 tablespoons organic brown sugar
- Pinch of sea salt
- 1 cup vegan buttery sticks (cubed) OR vegan butter (2 sticks)
- 1 cup of ice-cold water
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cinnamon
For the Filling:
- 2 cups diced pears (That's about 3-4 medium Pears!)
- 2 tablespoons vegan butter
- 1/2 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Arrowroot powder + 2 tablespoons warm water
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch of allspice
- 3 tablespoons vegan butter, melted
- Organic brown sugar
How to Prepare Spiced Pear Turnovers [Vegan]
For the Crust:
- In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
- In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic brown sugar, whisking them all together.
- Add the cubed vegan butter sticks (or regular vegan butter), and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moist. If the ingredients feel a little too dry, add 1 tablespoon of cold water at a time until it’s moist but not too wet.
- Now, shape the dough into a ball, wrap it in plastic wrap, and chill for at least 1 hour.
- In the meantime, make the pear filling.
For the Filling:
- In a saucepan, add the butter, pears, brown sugar, vanilla, and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is released considerably. Add cinnamon, nutmeg, and a pinch of allspice, and let bubble a bit more. To thicken, add arrowroot mixture to the sauce and stir until thickened.
- Remove from the heat and let cool for a few minutes. The consistency should look slightly runny but thick and gooey.
For the Assembly:
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface, rolling it out into a large rectangle (about 1/8 inches thick). Cut into small-medium squares 4″ wide and 4″ long) until all dough is used.
- On all square cuts, lightly brush vegan butter to ensure that they close together best! Add 1 tablespoon of the pear filling and carefully fold over one end of dough diagonally until it covers the other to create a triangle shape. Gently press the edges down, and using a fork, carefully “crimp” around the edges and place on the baking sheet. Repeat until all turnovers are made.
- Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork. This keeps everything from exploding during the cooking phase due to the cooking pressure.
- Lightly brush all turnovers with melted vegan butter, sprinkle with brown sugar (if preferred) and bake in the oven 20-25 minutes until golden brown and the filling begins to become bubbly and begins to seep out slightly.
- Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
- Bon Appetit!
- Storage: leftover turnovers can be stored in an airtight container in the refrigerator for 1-3 days. To serve warm, heat in the microwave or flat in a toaster oven. - Freeze: For extended storage–turnovers can be stored in the freezer. After they have baked and are completely cooled, place your turnovers onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip lock bag and reheat when ready to eat! - Food processor for the crust: If using a food processor to incorporate water to flour/butter mixture, only add 1/4 cup of water at a time to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery.” With this method, you may not need the entire 1 cup of water. - Flour: If you don’t have Pastry Flour available, substitute for All-Purpose Flour. - Gluten-free version: To make these GF, substitute all-purpose flour with 2 cups gluten-free flour and the pastry flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in the recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2.
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