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Cherry and Pear Turnovers with Mango Coulis

Imagine a flaky pastry wrapped around luscious fruit resting in a pool of refreshingly tart mango coulis. Not your idea of a vegan dessert? These turnovers can make any occasion just a little more special. 

Ingredients

2 cups whole wheat pastry flour 
1 pinch sea salt 
teaspoon baking powder 
2 tablespoons avocado oil 
1/2 cup unsweetened applesauce 
1 tablespoon brown rice syrup 
1 teaspoon vanilla extract 
3/4 cup water 
4 pears -- peeled and diced 
1/2 cup dried cherries -- soaked for fifteen minutes drain and minced 
1 vanilla bean -- split and scrape 
1 lemon -- grated zest 
1/4 cup brown rice syrup 
1 cup water 
1/2 cup sliced almonds 
1 mango -- peel and dice 
1/2 cup brown rice syrup 
1 cup water 

Directions 
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the flour, salt, and baking powder and mixing bowl. Mix in the oil, applesauce, rice syrup and vanilla. Dough will gather, but will be dry. Slowly add the water by the tablespoon full to create a soft dough but not too much for the dough to be sticky. Wrap the dough in plastic wrap and set aside.

To make the filling, combine the pears, cherries, vanilla bean pulp, zest, rice syrup and the water in a saucepan. Cook over medium high heat stirring constantly, until the water is absorbed, seven to ten minutes. Remove from the heat and mash with a fork to create a chunky puree. Set aside to cool completely. 

To assemble the turnovers, divide the dough into ten equal pieces. Lightly floured surface, roll one piece into a 4 in. round. Rewrap the remaining dough to keep it moist. Place heaping spoon of filling on the round. Moisten the edge of the round back, and fold over the filling, creating a semi circle. Seal by pressing a fork gently around the edge. Place the turnovers on baking sheet. Repeat with remaining dough and filling. Brush each turn over lightly with oil and sprinkle with sliced almonds. 

Bake 25 to 30 minutes or until turnovers are golden brown. Combine mango, Brown rice syrup, and water in saucepan. Bring to boil, reduce the heat and simmer until very tender. Transfer to a food processor or blender, and puree until very smooth. Serve with turnover. 

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