Indulge in Vegan Lemon Blueberry Turnovers

If you’re craving a deliciously fruity and tangy dessert, these vegan lemon blueberry turnovers are sure to hit the spot. With a flaky pastry crust filled with sweet blueberry filling and a zesty lemon glaze, these turnovers are the perfect treat for any occasion. Plus, they’re completely vegan-friendly, so you can enjoy them guilt-free!

Ingredients:

For the Pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter, cold and cubed
  • 1/4 cup cold water

For the Blueberry Filling:

  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Zest of 1 lemon

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions:

  1. Prepare the Pastry:
    • In a large mixing bowl, whisk together the flour and salt.
    • Add the cold, cubed vegan butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
    • Gradually add the cold water to the mixture, stirring until a dough forms.
    • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  2. Make the Blueberry Filling:
    • In a saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest.
    • Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries begin to burst, about 8-10 minutes. Remove from heat and set aside to cool.
  3. Assemble the Turnovers:
    • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • On a lightly floured surface, roll out the chilled pastry dough into a large rectangle, about 1/8 inch thick.
    • Use a knife or pizza cutter to cut the dough into smaller squares, about 4×4 inches each.
    • Place a spoonful of the cooled blueberry filling in the center of each square of dough.
  4. Fold and Seal the Turnovers:
    • Fold each square of dough over the blueberry filling to create a triangle shape.
    • Use a fork to press down the edges of the turnovers to seal them shut.
    • Place the turnovers on the prepared baking sheet.
  5. Bake the Turnovers:
    • Bake in the preheated oven for 18-20 minutes, or until the turnovers are golden brown and crispy.
  6. Make the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  7. Glaze the Turnovers:
    • Once the turnovers have cooled slightly, drizzle the lemon glaze over the top of each turnover.

Nutritional Information:

  • Serving Size: 1 turnover
  • Calories: 220
  • Total Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 17g
  • Protein: 2g

Smart WW Points:

  • Each turnover is calculated to be 6 SmartPoints. Enjoy these delightful treats as a satisfying dessert or sweet snack any time of day!

These vegan lemon blueberry turnovers are a delightful combination of tangy lemon and sweet blueberry flavors, all wrapped up in a flaky pastry crust. Whether you enjoy them for breakfast, dessert, or as an afternoon treat, they’re sure to be a hit with vegans and non-vegans alike! Try making a batch today and treat yourself to a delicious homemade pastry.