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Blueberry Phyllo Turnovers [Vegan, Gluten-Free]

Sometimes, you just need a delicious pastry that tends towards "healthy" and tastes amazing.
Mandy Froelich

This content was originally published by the Longmont Observer and is licensed under a Creative Commons license.

By Mandy Froelich / Life in Bloom

Sometimes, you just need a delicious pastry that tends towards "healthy" and tastes amazing. If this is the mood you're in, you're going to love these vegan and gluten-free blueberry phyllo turnovers.

As I outlined on my blog, the recipe was actually an accident. But, it didn't take long to realize that it was a delicious and incredible one (that all evidence disappeared from within 20 minutes).

The next time your sweet tooth hits or you want to share something special with your family, create these blueberry turnovers. You won't be disappointed.

Blueberry Phyllo Turnovers [Vegan, Gluten-Free]

Preparation Time: 45 minutes

Serving Size: 6 turnovers

Ingredients:

Filling:

  • 2 cups blueberries (fresh or frozen)
  • 1 lemon, juiced
  • 1/3 cup coconut sugar
  • dash of cinnamon
  • 1 1/2 Tbsp chia seeds
  • 1 package of phyllo dough (gluten-free*)
  • coconut oil (for brushing)

Glaze:

  • 1/2 cup powdered sugar
  • 1-2 Tbsp almond, hemp, or coconut milk
  • 1/2 tsp vanilla extract

Directions:

  1. Preheat the oven to 400ºF.
  2. Combine the blueberries, coconut sugar, and lemon juice in a small pan on the stove. Cook on medium (4-6) heat for 5-10 minutes, then allow to simmer until the mixture reduces and thickens.
  3. Add chia seeds to the mixture, whisk until well-combined. Allow to sit and thicken.
  4. Place thawed phyllo dough on a sheet of parchment paper. Cut sheet into 6 squares (once lengthwise and then cut the two long strips into thirds). Transfer parchment paper with the dough to a large baking sheet.
  5. Place a large spoonful of the cooled filling into the lower corner of one phyllo pastry square and brush the edges with coconut oil. Fold the opposite corner over into a triangle to seal.
  6. Brush each turnover with more coconut oil and bake for 12-15 minutes, until golden brown. Check halfway through baking and turn the pan around if one side is browning faster than the other.
  7. While the turnovers cool, whisk the glaze ingredients in a small bowl. The mixture should be thick, not runny; if needed, add more powdered sugar or plant-based milk.
  8. Drizzle glaze over each phyllo turnover and serve. Makes 6 turnovers.