vegan dark chocolate pear turnovers
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 8
  • 2 sheets frozen puff pastry, thawed
  • 2 fresh ripe pears, peeled and cubed (about 2 cups)
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 1 cup dark chocolate chips (I like Guittard Dark)
  • 8 graham crackers, crushed (be sure they do not contain honey)
  • 2-3 tbsp soy milk
  • 2-3 tbsp granulated sugar, for topping
  1. Preheat oven to 400F.
  2. In a medium bowl, mix together the pear chunks, brown sugar, and cinnamon. Set aside for now.
  3. On a clean surface, sprinkle a little flour and set one of the puff pastry sheets on top. Using a rolling pin, gently roll out the dough to a large square. Cut into 4 equal squares.
  4. Spoon a bit of the crushed graham crackers in a triangle shape on each puff pastry piece, and top with some of the pear mixture. Sprinkle on chocolate chips.
  5. Use a bit of water to moisten the edges of the pastry, and close into a triangle shape. Use a fork to press down the edges. Using a sharp knife, cut 2-3 small slits on top to let the steam escape.
  6. Set the 4 turnovers on a prepared cookie sheet lined with parchment or silicone liner. Repeat the process with the second sheet of puff pastry, and place on a second cookie sheet
  7. When ready to bake, brush the soy milk on the turnovers, and sprinkle on the granulated sugar.
  8. Bake in preheated oven for 18-20 minutes, until golden brown, puffy, and crisp.
  9. Serve warm with a sprinkle of powdered sugar. Enjoy!
Recipe by The Baking Fairy at