Easy Vegan Peach Turnovers (Phyllo)

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These vegan peach turnovers wrap summer peaches in flaky phyllo, with no butter and no puff pastry.

Peaches are my whole summer. Some people wait all year for cherries or watermelon, and for me it’s always been peaches, ideally from a farmers market where the texture is so much better.

BC gives us good fruit for most of the year, so there’s usually a bowl of them on my counter. Eating them plain is the best, but stretching a haul into baking is a close second.

Once you see how the phyllo folds, these come together fast and freeze well enough to pull out long after peach season ends.

Are peach turnovers vegan?

Traditional turnovers lean on butter and puff pastry, so most of them aren’t. These skip both.

Phyllo dough is usually dairy-free on its own, and brushing it with vegan margarine gives you the same shattering layers without any butter. Check your phyllo box to be sure, since a few brands add butter, but most are just flour, water, and oil.

How do you fold phyllo into turnovers?

Stack a few brushed phyllo sheets, cut them into long strips, and spoon the peach filling into one corner. Then fold corner to corner like a flag, keeping the triangle shape, until the strip runs out.

The layers do the work, so you don’t need much margarine between sheets. Just enough to make them cling like glue.

Can you make peach turnovers ahead and freeze them?

Yes, and that’s how I keep peaches around for the cooler months. Assemble the turnovers, freeze them unbaked on a tray, then bake straight from frozen with a few extra minutes.

My best friend and I canned a big batch of peaches one year, and having them for turnovers with vegan vanilla ice cream all winter was the best kind of hoarding.

Fresh, frozen, or canned peaches?

Fresh farmers market peaches are what I reach for in season, skin on for texture and colour. Frozen or home-canned peaches both work the rest of the year; just drain canned ones well so the filling doesn’t go watery.

What to serve with peach turnovers

A scoop of vegan vanilla ice cream or a spoonful of coconut whipped cream turns these into dessert. Warm from the oven with the cold cream melting into the cinnamon is how I like them best.

Peaches always take me back to summers in the Shuswaps on Mara Lake, where my best friend’s parents have a place. We’d hit the farmers market at least once every visit and haul home a box to eat later.

Print Recipe

Peach Turnovers (vegan/dairy-free)

Fresh and peachy! This peach turnover can be made ahead and served at family get-togethers, holiday meals, and for breakfast or dessert.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Peach

Servings: 6

Ingredients

• 10 sheets phyllo dough
• ¼ cup margarine melted
• 2 Large peaches sliced
• 1/2 tablespoon cinnamon plus 1/2 tsp for top
• ¼ cup brown sugar plus 1 tsp for top
• 2 tablespoons lemon juice

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
• In a medium mixing bowl, combine sliced peaches, brown sugar, salt, cinnamon, and lemon juice.
• Unfold phyllo sheets onto a clean work surface or cutting board. Layer using pastry brush and melted margarine. You don’t need a lot, just enough to make the sheets stick together (like glue).
• Cut phyllo sheet stack in to a long rectangle.
• Add peach mixture to corner of rectangle in a triangular shape.
• Fold triangle twice to encase the peach mixture and give you lots of layers of phyllo dough.
• Cut triangles and continue to make turnovers.
• peach turnovers
• Place on baking sheet.
• Brush tops with margarine and sprinkle with cinnamon and sugar.
• Bake for 10 to 15 minutes or until golden brown.
• Serve warm.

Peach turnover FAQs

More ways to use up your peaches

If you end up with more peaches than you can bake, they go straight into my strawberry peach smoothie for breakfast the next morning.

Made these turnovers? Tag @tazim.naturalhome if you share them.