Easy Raspberry Turnovers Perfect for Easter Brunch

Flaky and buttery raspberry filled turnovers made vegan and dairy free for a perfect addition to your Easter brunch.

This post is sponsored in partnership with Athen’s Foods and Far Niente Wines to bring you this incredible brunch pairing. As always, all opinions expressed are my own. Thank you for making Peanut Butter Plus Chocolate possible.

It’s hard to believe that Easter is just a few days away but bring it on because I’m ready for it! I’ve teamed up with Athen’s Foods and Far Niente Wines to bring you this simple and delicious recipe that’s perfect for Easter. If you are looking for a sweet and easy brunch pairing to add to your Easter menu, look no further because Athen’s Phyllo Dough will make your holiday prep a breeze. This year I’m making raspberry turnovers using Athen’s phyllo dough and paired with Far Niente Chardonnay–a match made in heaven!

What you need to make these raspberry turnovers

These turnovers are simpler to make than they look. Mix together your filling and set aside while you prepare your dough. Brushing a thin layer of melted butter between your Athen’s Phyllo Dough sheets will give your turnovers that perfect buttery flakiness! Next, add your filling, fold and bake before drizzling with sweet glaze.

• Athen’s Phyllo Dough
• vegan butter* can use real butter if not vegan
• raspberries
• vegan cream cheese* can use real cream cheese if not vegan
• granulated sweetener
• vanilla extract
• organic powdered sugar
• almond milk
• lemon juice
• Far Niente Chardonnay for pairing (highly recommended!)

The folding processes can be confusing when you first read the instructions and especially if you have never made phyllo dough turnovers before. I found endless youtube videos on how to fold these guys so don’t hesitate to google if you are the slightest bit unsure; it’s easier than you think.

If you like this recipe, you will love these popular Spring recipes on the blog

Vegan Linzer Citrus Curd Filled Cookies

Roasted Strawberry Scones with Chocolate Chunks

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Raspberry Phyllo Dough Turnovers

Flaky phyllo dough filled with a sweet raspberry cream cheese filling

Pin Recipe

Course: Breakfast, Dessert

Cuisine: dairy free, vegan

Keyword: dairy free, phyllo dough, raspberry, turnovers, vegan

Servings: 8

Author: Ciarra Siller

Ingredients

for the filling

• 1 cup fresh raspberries
• 2 tbsp vegan cream cheese room temperature
• 1/4 cup granulated sweetener
• 1 tsp vanilla extract

for the dough

• 12 0z Athen’s Phyllo Dough thawed
• 3/4 cup vegan butter melted

for the glaze

• 1/3 cup organic powdered sugar
• 1 tbsp lemon juice
• 2-3 tbsp almond milk

Instructions

for the filling

• Place the raspberries into a bowl and mash them using a fork or whatever other technique you use to do this. Push the mashed raspberries through a fine mesh strainer to remove the seeds. *Alternatively, you can keep the seeds. Whisk in the sugar, vanilla and cream cheese until smooth and set aside while you prepare the dough. 

for the dough

• Preheat oven to 375 F and prepare a baking sheet with parchment paper. Unfold the phyllo dough and cover with a damp paper towel to prevent drying.

  Remove 1 sheet of phyllo dough and place it on a clean surface. Brush the side facing up with melted butter. Add another sheet and repeat for 2 more sheets. Once you have 4 layers buttered and carefully stacked on top of each other, use a pizza cutter to divide the dough in half, length wise. 

  Spoon roughly 1 tablespoon of filling onto the end of the dough leaving roughly a half inch of room to the edge. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Place seam-side down on the prepared baking sheet. Repeat until you’ve used all the filling. Bake for 15-20 minutes or until golden brown.

for the glaze

• Stir together the glaze ingredients and drizzle over warm turnovers.