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Vegan Spiced Pear Turnovers
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Vegan Spiced Pear Turnovers

These Vegan Spiced Pear Turnovers are nothing short of flaky, perfectly sweet, and bursting with comforting spice flavors, both inside + out. An all buttery pastry and delicious filling, these turnovers are a true crowd-pleaser! All Vegan ingredients and easy to make. Gluten-Free Version available.

Course: Dessert
Keyword baked, bites, brown sugar, brunch, cinnamon, classic, dairy-free, dessert, easy, gluten-free, healthy, homemade, indulge, pastry, pear, pie, plant-based, recipe, spices, sweet, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Servings: 12 Servings
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

Cinnamon Crust:

  • 1 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 1/2 cups organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic brown sugar (I use Sugar in the Raw)
  • pinch of sea salt
  • 1 cup vegan buttery sticks (cubed) OR vegan butter (That’s 2 sticks!; I use Earth's Balance)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar
  • 1 Tbsp ground cinnamon

Filling:

  • 2 cups diced pears (That's about 3-4 medium Pears!)
  • 2 Tbsps vegan butter (I use Earth's Balance)
  • 1/2 cup organic brown sugar (I use Sugar in the Raw; See Notes!)
  • 1 tsp vanilla extract
  • 1 tsp Arrowroot powder + 2 Tbsps warm water
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • pinch of allspice

Other:

  • 3 Tbsps vegan butter, melted (I use Earth's Balance)
  • organic brown sugar

Instructions:

Crust:

  1. In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.

  2. In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and organic brown sugar, whisking them all together.

  3. Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

  4. Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!**

  5. Now, shape the dough into a ball and wrap it in plastic wrap and chill for at least 1 hour.

  6. In the meantime, make the Pear Filling.

Filling:

  1. In a saucepan, add the butter, pears, brown sugar, vanilla, and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is released considerably. Add cinnamon, nutmeg, and a pinch of all spice and let bubble a bit more. To thicken, add arrowroot mixture to sauce and stir until thickened.

  2. Remove from the heat and let cool for a few minutes. **NOTE: The consistency should look slightly runny, but thick and gooey.**

Assembly:

  1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheets with parchment paper.

  2. Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 1/8 inches thick). Cut into small-medium squares (4″ wide and 4″ long), until all dough it used.

  3. On all square cuts, lightly brush vegan butter to ensure that they close together best! Add 1 Tbsp of the pear filling and carefully fold over one end of dough diagonally until it covers the other, to create a triangle shape. Gently press the edges down and using a fork, carefully “crimp” around the edges and place on the baking sheet. Repeat until all turnovers are made.

  4. Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork. **NOTE: This keeps everything from exploding during the cooking phase due to the cooking pressure.**

  5. Lightly brush all turnovers with melted vegan butter, sprinkle with brown sugar (if preferred) and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.

  6. Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).

  7. Bon Appetit!

Tips | Notes:

STORAGE: Leftover turnovers can be stored in an airtight container in the refrigerator for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 

FREEZE: For longer storage–turnovers can be stored in the freezer. After they have baked and are completely cooled, simply place your turnovers onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat! 

FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.

TIPS FOR PERFECT TURNOVERS: Be sure to read tips within the post!

FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.

GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!

SWEETENER: Instead of using brown sugar, you can use maple syrup or Agave.