These vegan cherry turnovers are so sinfully simple and devilishly delicious! With just 2 ingredients, even the most beginner of cooks can have these gorgeous bakery-style beauties done and ready to eat – for breakfast OR dessert – in under an hour.
“T” here, and today “T” stands for Turnovers!
You know those GIANT puff-pastry turnovers you sometimes see in the bakery or the coffee shops that are almost as big as your face?
And you know how you always want one SO bad, but you’re not really sure if it’s vegan so you deny your urges but walk away with the vision of it impressed upon your mind dreaming about it for the rest of the day?
Deny yourself and dream no more! If you can open a can and know how to use a rolling pin and a spoon, we are about to make that dream a reality! And for A LOT cheaper.
How to Make Vegan Cherry Turnovers
Honestly, these vegan cherry turnovers may quite possibly be our EASIEST recipe to date!
All you need is a sheet of puff pastry and a can of cherry pie filling. It also works with apple, or blueberry, or lemon, or … well, you get the idea. That’s it! Two ingredients!
If you want to add the sugary glaze topping (and you’re GOING to want to add the sugary glaze topping), it’s only three more ingredients!
Just thaw your pastry and cut it into four equal pieces. I like to use a pizza cutter for this part, but a decent, sharp knife will work well too.
Then, roll out each of those four pieces and fill with cherry pie filling. Fold your dough over so the edges meet uniformly, and seal with a fork or a ravioli wheel.
From there, just pop your vegan cherry turnovers in the oven for about 20 minutes while you make your glaze, and voila! Giant bakery-style vegan cherry turnovers.
How to Serve Vegan Cherry Turnovers
These vegan cherry turnovers are great served warm for a weekend brunch alongside a tofu quiche and some rice paper bacon. They’d also work well for occupying the kids (or distracting yourself) on an unexpected snow day.
You can make them ahead of time and take them to work, or – are you ready? – add some non-dairy vanilla ice cream, some soy whip, and a drizzle of chocolate sauce to treat yourself to a decadent dessert!
Let us know how YOU decided to dress these vegan cherry turnovers up and rate the recipe / leave a comment below or tag us in one of your photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Yield: 4 large turnovers
These vegan cherry turnovers are so sinfully simple and devilishly delicious! With just two ingredients, even the most beginner of cooks can have these gorgeous bakery-style beauties done and ready to eat - for breakfast OR dessert - in under an hour!
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
- 1 sheet puff pastry (usually comes two sheets to a package)
- 1 21-oz can cherry pie filling
- ½ cup confectioners sugar
- 1 Tbsp non-dairy milk
- ¼ tsp vanilla extract
- Thaw the puff pastry according to package instructions and, when thawed, cut into four even pieces. Preheat your oven to 400? and line a large baking sheet with parchment paper.
- On a clean, decently-floured surface, roll out the divided pastry sheets individually and transfer each to your parchment-lined baking sheet.
- Place 2 Tbsp of filling onto the puff pastry and spread evenly while leaving a good distance from the edge to allow for the seal. You need to position the portion off-center so you can fold the dough over (hence the term "turnover") into a triangle shape.
- Fold each piece into a triangle shape and make sure your edges are even so the pastry dough will seal onto itself (otherwise filling will pour out from the opening during baking). Use a fork or ravioli wheel to gently seal the edges.* Place your baking sheet in the oven at 400? for 15 - 18 minutes (until golden brown).
- While your turnovers cook, mix all the glaze ingredients in a small bowl with a whisk or fork until smooth. Allow the turnovers to cool for about 5-7 minutes before glazing and enjoy!
*A good seal on the dough is quite important to prevent the filling from pouring out, but if some does leak out during baking process, you can just slide it back in with a spatula when it’s done before removing from the baking sheet.