I Can't Believe It's Vegan!

There are so many things that fall under the "I can't believe it's vegan!" category, but one of my favorites is Pepperidge Farm Puff Pastry (PFPP). Rarely will you hear me shouting from the rooftops about an overly-processed food such as this. However, these miraculous sheets of dough are so light, fluffy and delicious, I can't help myself. For quick, easy, beautiful and yumlicious fruit turnovers, look no further than these ...

Fruit Turnovers

INGREDIENTS

• 1 Sheet PFPP
• 6 Tablespoons Raspberry Jam
• 4 1/2 Tablespoons Crushed Almonds (optional)

Alternative filling: 2 Tablespoons Softened Earth Balance Vegan Buttery Sticks, mixed with 1/4 Cup Vegan Brown Sugar and 2 Teaspoons of Cinnamon

Cut a sheet of PFPP into 9 small squares. If you want them fancy, lightly press tiny cookie cutters in to the lower right-hand corner of the dough. I used these Pampered Chef cookie cutters. Turn each square over so that the design is upside down, and now on the upper left corner.

Put approximately 2 Teaspoons of Jam and 1 1/2 Teaspoons of Almonds (or 2 Teaspoons of Alternative) into the center of each square. Fold upper left corner over, down to the lower right corner to make a triangle shape. Press dough together with a fork on the two open sides. Bake on un-greased cookie sheet according to Pastry box instructions.

ICING

• 3/4 cup Organic/Vegan Powdered Sugar
• 1 Tablespoon Soy Milk
• Tiny splash of Almond or Vanilla Extract

Mix until smooth, and drizzle over cooled pastries.