Are you ready to learn how to make the most *delicious* gluten-free blueberry turnovers? Well, you’ve come across the right blog…
How are you this Memorial Day? As I’m typing this, the sun is bathing our flower beds in golden light, a refreshing breeze blows through our little red house, and I am feeling at ease… for the first time in months, perhaps. The start to this year hasn’t been as stress-free as I had hoped. Despite overcoming many hurdles (so much to inform you all about), we were still “stuck” (it felt) in a space of almost, but not quite yet. My fiance wasn’t happy at his job and I was stretching myself too thin with my many projects. Something had to change – but what?
At every turn, we weren’t sure what else we could do. And then, over the full moon of 5/16 or so, so much shifted. He and I are now both transitioning into new positions in our “day” careers. And now, we’re approaching Life in Bloom and My Stoned Kitchen with renewed vigor. Life is funny sometimes, right?
I guess I’m sharing this update to remain real and relatable. I don’t ever want to portray the illusion that my life is all peaches and rainbows. Sometimes, it really is magical. And other times, it’s mundane and ordinary. At any given time, we are all just doing our best, and I am grateful to be able to blog about my small corner of the world.
Onward! A couple of weeks ago, I was obsessed with making a delicious blueberry turnover. After ordering my supplies through InstaCart (#spoiled), I realized I ordered the wrong dough. I was given phyllo dough instead. That didn’t deter me.
Thank goodness fate intervened because the phyllo turnovers (or strudel?) turned out soooooo good. Best of all, this recipe can be made gluten-free if you buy gluten-free phyllo dough (Whole Foods and Sprouts carry them).
As the recipe outlines below, you’ll begin by thawing the dough. Then, you’ll make your filling on the stove, likely in a small pan. If you make any extra, you can store it in a jar and use it like jam on toast and paleo bread. I’m assuming the turnovers were great because Aaron consumed all 6 within a day (psst – not recommended).
Blueberry Phyllo Turnovers [Vegan, Gluten-Free]
Flaky and delicious gluten-free phyllo turnovers.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Breakfast
- Cuisine: Vegan
- Diet: Gluten Free
- 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)
- 1/2 cup powdered sugar
- 1–2 Tbsp almond, hemp, or coconut milk
- 1/2 tsp vanilla extract
- Preheat the oven to 400ºF.
- 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.
- Add chia seeds to the mixture, whisk until well-combined. Allow to sit and thicken.
- 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.
- 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.
- 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.
- 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.
- Drizzle glaze over each phyllo turnover and serve. Makes 6 turnovers.
Keywords: healthy dessert, vegan turnover, healthy blueberry turnovers, turnover recipe,
Let me know what your thoughts are in the comments below.