I made this Vegan Peach Turnovers for my mom’s birthday last month. The peaches stayed juicy in the filling, and my niece liked them.
Delicious Vegan Dessert with Fresh Peaches
These turnovers showcase ripe peaches cooked down into a sweet filling folded inside buttery puff pastry. The recipe takes about 30 minutes from start to finish and yields 8 delicious servings.
Ingredients
- 2 cups fresh peaches peeled and diced
- 1/4 cup sugar (adjust based on sweetness of peaches)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 package of vegan puff pastry (thawed)
- 1 aquafaba or non-dairy milk for brushing
- 1 tablespoon cinnamon sugar for garnish (optional)
Instructions
- Prepare the Filling: In a medium saucepan, combine the diced peaches, sugar, lemon juice, cornstarch, and vanilla extract. Cook over medium heat until the mixture thickens and becomes syrupy (about 5-7 minutes). Remove from heat and let cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out Pastry: On a lightly floured surface, roll out the thawed vegan puff pastry. Cut it into squares, about 4 inches each.
- Fill the Turnovers: Place a spoonful of the cooled peach filling in the center of each pastry square. Fold the pastry over to create a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush with Aquafaba: Lightly brush the tops of the turnovers with aquafaba or non-dairy milk, and sprinkle with cinnamon sugar if desired.
- Bake: Place the turnovers on the prepared baking sheet and bake for 20-25 minutes or until golden brown. Allow to cool for a few minutes before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 8 turnovers
- Calories: 150kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 22g
I store the turnovers in an airtight container at room temperature for up to two days. The stay juicy, and I warm gently before serving.
