These perfect brunch turnovers are ridiculously easy to make, but they'll make you feel like you're dining out. Perfect with a cup of tea and just a tad sweet, these pastries are stuffed with a homemade strawberry chia jam and drizzled with a creamy maple tahini drizzle. Enjoy these with something savory, life tofu scramble or vegan breakfast sausages.

Strawberry Turnovers With Tahini Maple Drizzle [Vegan]






For the Turnovers:

  • 2 cups strawberries, hulled and quartered
  • 1 tablespoon date sugar
  • 1-2 tablespoons water
  • 2 tablespoons white chia seeds
  • 1 sheet thawed vegan puff pastry, kept cold until ready to use
  • Flour, for dusting and rolling

For the Glaze:

  • 1/2 cup powdered sugar
  • 1 teaspoon tahini
  • 1 teaspoon maple syrup
  • 1 tablespoons non-dairy milk
  • 1/4 cup chopped macadamia nuts


To Make the Turnovers:

  1. Preheat oven to 425°F.
  2. In a saucepan over medium heat, add the quartered strawberries, date sugar, and water. Bring to a simmer, stirring and breaking up the strawberries with the back of a wooden spoon. Cook for 5-8 minutes, until the berries begin to break down. You still want some of the berries to hold shape.
  3. Remove from heat and stir in chia seeds, then set aside to cool while you prep the puff pastry dough.
  4. On a well-floured surface, roll out 1 puff pastry sheet to a 14x11-inch rectangle. Using a pastry cutter or knife, cut the rectangle lengthways into 2 halves. Cut into 6 squares. Then, cut each square into 2 triangles.
  5. Place about 1 tablespoon or so of the jam onto one side of the triangle. Fold over, corner to corner, to create another triangle. Fold the 3 sides up sealing each side (see photos).
  6. Place triangles on a parchment-lined baking sheet.
  7. Bake in preheated oven for 12-15 minutes, until puffed and golden brown.
  8. Remove from oven and cool.

To Make the Drizzle:

  1. Mix all ingredients in a bowl until smooth and creamy.
  2. Drizzle the maple tahini over the cooled pastries and sprinkle with chopped macadamia nuts.
  3. Serve the same day and store leftovers in the refrigerator.