Vegan Old-Fashioned Strawberry Turnovers

I have had my share of apple, blueberry, and cherry turnovers, but I do not believe that I have ever had a strawberry turnover. So, kid you not, this April Fool's day I made flaky and tender strawberry turnovers.


3 cups organic unbleached flour
10 large organic strawberries
1 cup non-dairy shortening, plus 2 tablespoons
1/4 cup cold water
1/4 cup organic almond milk
2/3 cup organic pure cane sugar
1 teaspoon organic cinnamon
1 teaspoon sea salt
1/4 teaspoon organic nutmeg

Pre-heat oven to 425 degrees.

Line a baking sheet with non-bleached parchment paper, set aside.

Quarter each strawberry and set aside.

In a small bowl, combine the sugar, cinnamon, and nutmeg. Set aside.

In a large bowl, sift together the flour and salt. Cut in 1 cup of non-dairy shortening. Add the cold water and mix until dough is moist enough to hold together. You may add more water if needed, do so 1 tablespoon at a time.

On a lightly floured surface, roll out dough to 1/8" thickness; cut into 5" squares. Divide the strawberries equally among the pastry squares. Sprinkle with the sugar mixture and top with a dot of butter.

Seal the edges with a fork, and cut a small slit in the tops. Brush the tops with the almond milk, and sprinkle with more of the sugar mixture.

Bake for 25-30 minutes.

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