Vegan Raspberry Turnovers
It's always exciting to create a recipe that includes vegan pastry, especially when it tastes as good as this one does! Making your own pastry does require a time commitment, but it's absolutely worth it and tastes just as good as the non-vegan versions you used to enjoy. This recipe uses my chocolate croissant pastry, but is filled with a sour raspberry filling and topped with a lemon glaze. I like to make a batch of these and freeze them for when last minute friends come by, or serve them for a lavish morning tea for vegans and non-vegans alike.
- 1 batch of Sweet Lancey's Pain au Chocolat pastry
- 250g raspberries, fresh or frozen
- 50g caster sugar
- 1/2 tbs lemon juice
- 1 tbs cornflour
- Vanilla bean paste, to taste
- Vegan butter and extra caster sugar, to taste
- 2 tbs icing sugar
- 1 tsp soy milk
- A squeeze of lemon juice
- Desiccated coconut, flaked almonds or pistachio crumbs, to decorate
- Preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
- Place raspberries, sugar, lemon juice, cornflour and vanilla into a saucepan and cook over a medium heat until mixture resembles a thick sauce.
- Cut pastry into approximately 10 squares (or more or less, depending on how big you want your turnovers).
- Place 1-2 tbs of mixture into the middle of each square, being careful not to allow mixture to spill out.
- Fold one half of the pastry by creating a triangle and pressing down the end to close. Alternatively, cut into different shapes like snails.
- Melt butter and brush on turnovers, then sprinkle with sugar.
- Bake in the oven for approximately 40 minutes. Start the oven at 200 degrees Celsius but after 10 minutes, lower heat to around 180 degrees.
- Remove from the oven and leave to cool.
- Combine icing sugar, milk and lemon to create the glaze (optional). Drizzle over pastries and serve at room temperature.