Chocolate Glaze Pumpkin Pie Turnovers
A perfect vegan dessert: sweet pumpkin pie filling wrapped in a flaky phyllo dough.
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.
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