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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]

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Cooking Time


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:
  1. In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
  2. In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic brown sugar, whisking them all together.
  3. 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.
  4. 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.
  5. Now, shape the dough into a ball, wrap it in plastic wrap, and chill for at least 1 hour.
  6. In the meantime, make the pear filling.

For the Filling:

  1. 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.
  2. Remove from the heat and let cool for a few minutes. The consistency should look slightly runny but thick and gooey.

For the Assembly:

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
  7. Bon Appetit!
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- 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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