Chocolate Glaze Pumpkin Pie Turnovers
A perfect vegan dessert: sweet pumpkin pie filling wrapped in a flaky phyllo dough.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
for the filling
- 1/2 cup pumpkin puree
- 6 tbsp brown sugar packed
- 1 tbsp almond milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
for the glaze
- 3/4 cup vegan chocolate chips
- 1 tsp coconut oil
Stir together all filling ingredients and then set it aside while you prepare the phyllo 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 heaping 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 the turnover on the prepared baking sheet. Repeat until you've used all the filling. Mine made 8 turnovers. Bake for 15-20 minutes or until golden brown.
Melt the chocolate and coconut oil together in a microwave safe bowl on 50% power to prevent burning. Stop every 40 seconds to stir until smooth. Drizzle the chocolate over the turnovers and let set at room temperature until chocolate hardens.
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram! I love to see all your creations!