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!