Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the vegan puff pastry to about 1/8 inch thick on a lightly floured surface.
- Cut the rolled out pastry into 4-inch squares and arrange on the baking sheet.
- In a bowl, mix together the pumpkin puree, maple syrup, and pumpkin spice until smooth.
- Spoon a generous tablespoon of filling onto each pastry square, leaving space to seal.
- Fold each square diagonally to seal and crimp the edges with a fork.
- Brush the tops of the turnovers with dairy-free milk for a golden color.
- Bake for 25-30 minutes until golden brown and puffed.
- Let cool for about 10 minutes before serving.
Nutrition
Notes
Ensure puff pastry is vegan. Serve fresh for the best texture. Store leftovers at room temperature for up to a day or refrigerate for up to two days. Freeze unbaked turnovers for up to three months.