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Baked Peach Turnovers Recipe: Celebrate Summer with Homemade Vegan Peach Hand Pies!

Baked Peach Turnovers Recipe

This baked peach turnover recipe showcases summer-fresh peaches. Made with phyllo dough, these peach hand pies are the best of vegan desserts!

Course Dessert
Cuisine American, vegan, vegetarian
Keyword baked peach desserts, easy vegan desserts, peach desserts, peach hand pies, peach phyllo turnovers, peach popover, peach turnover, peach turnovers, vegan desserts
Total Time 1 hour
Author Kate Friedman

Ingredients

For the Peach Hand Pie Filling

  • 4-5 fresh peaches washed, pitted and roughly chopped
  • 1/4 cup pure maple syrup
  • 2-3 tbsp white chia seeds

For the Vegan Egg Wash

  • 3 tbsp oat milk or other plant based milk
  • 3 tsp maple syrup

For the Peach Icing

  • 1/2 cup confectioner's sugar
  • 1-2 tbsp fresh peach juice see Instructions

For the Peach Hand Pies

  • 6-8 sheets phyllo dough defrosted in accordance with the package directions and brought to room temperature
  • 1/8 cup liquid coconut oil or other neutral-tasting oil

Instructions

  1. Preheat the oven to 375º.

  2. Add the chopped peaches to a large sauce pan and bring to a simmer over medium-low heat. Stir the peaches occasionally to keep them from sticking to the bottom of the pan. Cook for 10 minutes.

  3. As the peaches simmer, they should release their juices. Reserve 2 tablespoons of the peach juice.

  4. Add the pure maple syrup and stir to combine. Remove the peaches from the heat and add 2 tablespoons of chia seeds. Stir to combine thoroughly. Set aside for 10minutes. The chia seeds will absorb the liquid from the peaches, thickening the filling. If the filling is too thin, add the remaining tablespoon of chia seeds.

  5. While the chia seeds are absorbing the liquid from the peaches, make the vegan egg wash by combining the oat milk and maple syrup in a small bowl.

  6. Make the peach icing by combining the cooled peach juice with the confectioner’s sugar. Start by adding ½ tablespoon on the peach juice to the sugar. If the icing is too thick, continue adding the peach juice until you achieve the desired consistency.

  7. Remove the phyllo dough from the packaging and carefully peel off one sheet. Cover the unused phyllo dough with a damp towel.

  8. Lightly brush the single sheet of phyllo dough with the coconut oil (or, as recommended in the blog post, spray the sheet with coconut oil using a refillable oil dispenser).

  9. Fold the phyllo dough in half lengthwise and spray the top of the folded sheet with additional coconut oil.

  10. Place a small amount of the peach filling in the bottom corner of the folded sheet.Then gently take the corner of the phyllo dough by the filling and pull it over the filling to the opposite edge, creating a triangle. Press the edges of the phyllo dough together, then fold the filled portion of the phyllo dough over to the other side of the sheet, creating another triangle.

  11. Continue to fold the phyllo dough until the end of the sheet is reached.

  12. Gently add the peach turnover to a baking sheet lined with parchment paper.

  13. Continue making turnovers until all of the filling has been used.

  14. Lightly brush the turnovers with the vegan egg wash and place the baking sheet in the oven on the middle rack.

  15. Back for 18-20 minutes until the turnovers are puffed and golden brown. Remove the baking sheet from the oven and allow the turnovers to cool completely.

  16. Once cooled, drizzle the icing over the turnovers using a fork or a miso whisk. See Recipe Notes.

  17. Serve immediately.