Puerto Rican Vegan Strawberry Turnovers: A Delicious Twist on a Classic
In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here, we’re transforming the classic strawberry turnover into a vibrant, vegan delight, infused with the essence of Puerto Rico.
The Cultural Significance
Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. For our vegan strawberry turnovers, we’ll maintain the simplicity and elegance of traditional pastries while incorporating fresh, local ingredients and a hint of island flair.
Ingredients
- 2 (17oz) Sheets of Vegan Puff Pastry
- 1 to 1 1/2 Cups Fresh Strawberry Filling (see below for recipe)
- Powdered Sugar for topping
- Fresh Mint Leaves for garnish (optional)
Fresh Strawberry Filling
To create the filling, you’ll need:
- 2 Cups Fresh Strawberries, hulled and sliced
- 1/4 Cup Granulated Sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Instructions
Make the Strawberry Filling
- Combine Strawberries, Sugar, and Lemon Juice: In a medium saucepan, mix together the sliced strawberries, granulated sugar, and lemon juice. Bring the mixture to a boil over medium-high heat.
- Cook and Thicken: Reduce the heat to medium and cook for 6-8 minutes, or until the strawberries have broken down and the mixture has thickened slightly.
- Thicken with Cornstarch: In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the strawberry mixture and continue to cook for another 2-3 minutes, stirring constantly, until the filling thickens.
- Cool the Filling: Let the filling cool completely before using.
Assemble the Turnovers
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out the Puff Pastry: Thaw the puff pastry according to the package instructions. Roll it out to a thickness of about 1/8 inch.
- Cut the Pastry: Cut the pastry into squares or rectangles, depending on your desired turnover shape.
- Add the Filling: Spoon a generous amount of the cooled strawberry filling onto one half of each pastry square.
- Seal the Turnovers: Brush the edges of the pastry with a little non-dairy milk. Fold the other half of the pastry over the filling and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush with Milk and Sprinkle Sugar: Brush the tops of the turnovers with non-dairy milk and sprinkle with powdered sugar.
Bake and Cool
- Bake: Place the turnovers on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
- Cool: Allow the turnovers to cool slightly on a wire rack before serving.
Tips and Variations
- Garnish with Fresh Mint: For an extra touch of freshness, garnish each turnover with a sprig of fresh mint.
- Serve with a Glaze: If desired, drizzle the turnovers with a simple vanilla glaze made from non-dairy milk, vanilla extract, and powdered sugar.
The Flavors of Puerto Rico
While our strawberry turnovers are sweet and indulgent, they capture the essence of Puerto Rican cuisine’s emphasis on fresh, local ingredients and simple yet elegant preparation. This dish is perfect for any time of the day, whether as a breakfast treat, a mid-afternoon snack, or a delightful dessert.
In Puerto Rico, pastries like these are often enjoyed with a cup of coffee or a refreshing glass of coconut water, adding to the island’s laid-back and welcoming atmosphere. By making these vegan strawberry turnovers, you’re not only indulging in a delicious treat but also celebrating the rich culinary heritage of this beautiful island. ¡Buen provecho
- Vegan Boricua Pantry Essentials