Lightly brush some melted butter between the sheets and then generously over the top of the sheets. Spoon roughly 1 1/2 heaping tablespoons 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.
Repeat until you use all the filling and the phyllo dough.
Brush all the turnovers with melted vegan butter and be generous. Place them on a baking sheet and bake for about 15-20 minutes and golden brown.
In a shallow bowl, stir together the organic cane sugar and cinnamon then brush slightly cooled turnovers with melted butter and toss in cinnamon sugar before serving.
Enjoy these chocolate pecan turnovers for up to 3 days at room temperature.