Written by Allyson Salazar Sawkins
Although they take a bit of work, these vegan turnovers are well worth it. The best part about them is they can be filled with any fresh fruit, jelly, or jam of your choice. The options are endless! For one of my favorite variations, I fill the turnovers with fresh, finely chopped apples for mini “apple pies”. At the end of the day, you can’t go wrong wrapping something in a homemade, buttery, flaky crust. Don’t be afraid to get creative.
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) vegan butter, very cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons ice water
1 jar plum preserves, or any jam or fruit of your choice
2 tbsp brown sugar
Create the dough first by adding flour, salt, sugar, and vegan butter to a mixer. Combine using the paddle attachment.
Once combined, change to a hook attachment and slowly add in ice water. Mix just until the dough ball forms.
Remove dough from the mixer and knead until smooth. Do not over-knead!
Leave the ball covered with a tea towel on a floured surface to rest for 30 minutes.
Roll out the dough using a rolling pin until ⅛ inch thick and use a cookie cutter to cut rounds out of the dough (approximately 3-4 inches in diameter).
Create the filling by combining the preserves and brown sugar in a small bowl.
Add 1 tbsp of filling to the center of each round. Fold the dough over in half, and crimp the edges of the turnover with a fork to seal shut. You will be tempted to over-fill the turnovers, so remember, less is more! If you put too much filling, it will make a mess when you try to fold it closed.
Finally, score each turnover 2-3 times using a sharp blade for so the filling does not escape from the edge but rather the top (and of course, for aesthetic purposes too).
Bake on a lined baking sheet at 400F for 17 minutes until golden brown.