Print Recipe
0 from 0 votes

Raspberry Phyllo Dough Turnovers

Flaky phyllo dough filled with a sweet raspberry cream cheese filling
Course: Breakfast, Dessert
Cuisine: dairy free, vegan
Keyword: dairy free, phyllo dough, raspberry, turnovers, vegan
Servings: 8
Author: Adapted from The Well Floured Kitchen (Sherri)

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

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.