Blueberry-Walnut Phyllo Pockets with Blueberry-Cashew-Coconut Cream


Greetings, friends. I have a new post for you all. I’ve been sitting on this one for a couple weeks, but it’s a really good one. I’ve decided to commit to keeping this blog updated once a month. Truth be told, I’ve never worked with phyllo dough before and I quickly discovered that if it isn’t at room temperature, you shouldn’t bother with trying to use it at all. It can be a bit fickle, but this recipe is worth it. The basil makes it. I originally set out to make nice little triangular phyllo shapes, but as you can from the photo, that didn’t really work out. So, I’m going with phyllo ‘pockets’ instead of ‘triangles.’ It might not look pretty, but they didn’t (completely) fall apart and they’re damn tasty.

¾ cup raw cashews, soaked overnight and strained
½ coconut milk
1/3 cup blueberries
½ of a large banana
¼ cup shredded unsweetened coconut
3 tablespoons lemon juice
2 tablespoons sugar
Sea salt, to taste
Walnut pieces, toasted
Fresh basil, chopped
Phyllo sheets, room temperature
¼ cup to ½ cup vegan margarine, melted to a liquid in a saucepan

1. Preheat oven to 350 degrees Fahrenheit.
2. In a blender, combine the soaked cashews, coconut milk, 1/3 cup blueberries, banana, shredded coconut, lemon juice, sugar, and a small pinch of salt. Purée until smooth.
3. In a mixing bowl, combine however much blueberries, walnut pieces, and basil you’d like with the blueberry-cashew-coconut cream; just make sure the mix is still very creamy. Add more sea salt, to taste.
4. Stuff your phyllo pastries with the mixture and brush the tops liberally with the melted margarine. Use this video for help if you’ve never worked with phyllo sheets. Pop them into the oven until golden (about 15 to 20 minutes). You can dollop the pockets with any leftover cream you have.


1 Response to “Blueberry-Walnut Phyllo Pockets with Blueberry-Cashew-Coconut Cream”

  1. 1 mihl April 23, 2013 at 2:33 am

    Those look gorgeous!

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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