The best Sweet Vegan Calzone with Pear and Tofu filling!

This nutty vegan calzone is oozing with delicious pear filling this sweet take on the Italian calzone is absolutely delicious!

Winter has settled outside the windows for good and I must admit that despite the fact that I have to take warmer clothes out of the wardrobe, I am beginning to notice its positive, culinary aspects. This time of the year I like to eat warm, aromatic foods and watch the frost settling on the bare branches. Winter has its own charm!

WHAT IS A VEGAN CALZONE?

A calzone is basically a pizza that is stuffed and folded in half and then baked in the oven. Like pizza, calzones are said to have first been made in Naples, Italy. If you order a calzone in the United States, you will often find some meats and vegetables hiding inside the baked dough as well. But no matter what country you get your calzone in, the dough should be in a half-circle or half-moon shape. Once they are ready for eating, calzones are often dipped in a side of tomato sauce or a garlic and olive oil mixture

EASY AND DELICIOUS VEGAN DESSERT

Maybe you have had a savory calzone before? Normally would fill it with soy mince and mushrooms and some vegan cheese… but I wanted pizza and dessert at the same time! So, there you have it: this recipe is simply pizza in a sweet version! In general, serving a dessert pizza might earn you some weird looks, but a calzone’s pocket-like nature gives it the advantage of falling under the pastry category and therefore makes a dessert calzone far less strange than it would be as a pizza.
I absolutely adored this dessert. This recipe is easy to make, and once the pizza dough is made, the rest is quick too! This nutty vegan calzone will satisfy your sweet cravings!
And I say if you change the pear to strawberries or raspberries this dessert would be great for Valentine’s Day too! I actually packed them in a nice box and gifted them for Valentine’s Day 🤤.

Once you make up a batch of pizza dough, the filling possibilities are endless.

Why It Works:

Balanced Flavors:

The combination of the pastry’s slight sweetness with the creamy, sweet tofu-coconut filling strikes a harmonious balance of flavors.

Texture Harmony:

The use of fresh yeast in the pastry results in a soft and airy texture, while potato flour in the filling adds thickness and creaminess.

Special Occasion Ready

The unique heart shape makes these mini pies an ideal choice for special occasions, adding a touch of elegance to your dessert table.

INGREDIENTS YOU NEED TO MAKE THIS VEGAN CALZONE:

Pie

fresh yeast – I used fresh as I have access to it but you can use dry.

plant milk – I used almond milk as I think it goes well with pear but use any plant milk you have on hand.

whole wheat flour – I have used spelt flour as that’s what I use the most at home.

nut butter – I used cashew but you can use any other nut butter. I recommend smooth consistency not crunchy.

coconut flour

sugar

Filling:

plant milk – again use whatever milk you have on hand. I just would not recommend coconut milk.

potato flour – needed for making custard.

small pear – if you don like a pear of course you can use other fruit.

unrefined sugar

tofu

lemon juice

coconut shreds

Additionally

dark chocolate – you can use milk chocolate if you want but I LOVE dark chocolate 😁.

icing sugar – optional for the beautiful colour contrast. I mixed acai powder with water for the pink colour.

INSTRUCTIONS:

Vegan calzone Pastry:

Combine the yeast with sugar and 2 tablespoons of flour, add warm plant milk and leave it covered in a warm place to rise for about 10 minutes.
Combine the flour with nut butter and leavened yeast and knead the dough until it is elastic. Set aside.

Filling:

Blend the tofu with lemon juice and the vanilla sugar until smooth.
Boil half of the plant milk with 2 tablespoons of sugar and mix the potato flour with the other half of the milk.
When the milk with sugar starts to boil, add the other half of the milk that is mixed with potato flour, stirring quickly all the time.
When the mixture starts to thicken, take it off the heat and leave it to cool down.
Mix the blended tofu in a food processor with the cooled pudding. Then add the remaining sugar and coconut flakes.

Assembly:

Divide the filling into equal parts. Each part is rolled out on a lightly floured board into a square piece, about 0.5 cm thick. Cut out the heart shape from each piece.
Place a portion of the filling in the middle of each pastry heart and top it with pear pieces, spreading them evenly.
Cover with another pastry heart and seal the edges with a fork. Transfer them to a baking sheet lined with baking paper.
Preheat the oven to 175°C and bake the pies for about 20-25 minutes, or until they turn golden brown.

Topping:

Melt the dark chocolate.
Mix icing sugar with lemon juice and add color if desired.
Drizzle the melted chocolate over the cooled pies.

Why you will love this recipe:

You’ll love this recipe for its unique twist on traditional pies. The heart shape makes it perfect for special occasions and celebrations, while the vegan ingredients ensure it’s suitable for a wide range of dietary preferences. The creamy tofu filling paired with the rich dark chocolate drizzle is a match made in dessert heaven

THIS EASY VEGAN CALZONE WITH PEAR IS

• Easy
• Egg-less
• Oozing with fruit
• Easy to take with you
• Super delicious!
• Dairy-free
• Great for Valentine’s Day!

Different Variation:

Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor.

Top with fresh berries or crushed nuts for extra texture and taste.

Try using different flavored chocolate for the drizzle, like mint or orange.

Feel free to add a dash of vanilla extract or even something a little funkier like golden raisins or walnuts. Get creative!

Oh, and vanilla ice cream on top… Do it 😉

Expert Tips:

If the filling leaks out during baking, simply remove it with a spoon after taking the pies out of the oven.
Experiment with different shapes and sizes to make these pies fit any occasion.

Other recipes you might like:

Pumpkin muffins

Orange cheesecake

Poppyseed cake

Lemon tartlets

Frequently asked questions:

Can I make the pastry in advance?

Yes, you can prepare the pastry in advance and store it in the refrigerator for a day or two. Just make sure to bring it to room temperature before using

How to store pear pies

I keep them in the fridge for a couple of days and reheat them in the oven.

Can I freeze vegan calzone?

I have never frozen them as they simply disappear in my house very fast! But if I would try I think I would recommend freezing them before baking them. Take them from the freezer and bake from frozen till golden.

Is calzone dough different from pizza?

Calzone dough and pizza dough are similar in ingredients and preparation but differ in shape, with calzone dough folded to create a stuffed pocket, while pizza dough is flat and topped with ingredients.

If you try this recipe for this Sweet Vegan calzone feel free to leave me a comment and star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

Pear pie vegan calzone

longhanna

Indulge in the heavenly delight of Vegan Heart Pie Calzone, a delectable pastry with a twist, filled with a luscious tofu-coconut blend and topped with rich dark chocolate drizzle

5 from 44 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

10 minutes resting time 20 minutes mins

Total Time 45 minutes mins

Course Snack, snacks, sweet

Servings 11 mini pies

Ingredients

  

1x2x3x

pie

• 15 grams fresh yeast ( 7 gram dry)
• 100 ml plant milk
• 1 tbsp heaped of sugar (15 grams)
• 100 gram wholegrain flour + 2 tbsp flor leaven
• 30 gram coconut flour
• 1.5 tbsp nut butter (20 grams)

filling

• 74 ml plant milk
• ½ tbsp heaped of potato flour
• 2 tbsp unrefined sugar
• ½ tbsp lemon juice
• 1 tbsp vanilla sugar
• 45 gram tofu
• 25 gram coconut shreds

topping

• 100 gram dark chocolate
• ¼ cup icing sugar
• ½ tsp lemon juice

Instructions

 

• Combine the yeast with sugar and 2 tablespoons of flour, add warm plant milk and leave it covered in a warm place to rise for about 10 minutes.
• Combine the flour with nut butter and leavened yeast and knead the dough until it is elastic. Set aside.
• In a mean time prepare the filling.
• Preaheat the oven to 175°C.
• Blend the tofu with lemon juice and the vanilla sugar until smooth.
• Boil half of the plant milk with 2 tablespoons of sugar and mix the potato flour with the other half of the milk.
• When milk with sugar starts to boil, add the other half of the milk that is mixed with potato flour, stirring quickly all the time.
• When the mass starts to thicken, take it off the heat and leave it to cool down.
• Mix the blended tofu in a food processor with the cooled pudding. Then add the remaining sugar and coconut flakes.
• Divide it into equal parts to make it easier. ( I had 6) Each part is rolled out on a board, lightly sprinkled with flour into a square piece, about 0.5 cm thick. Then cut out the heart shape into an even amount of pieces.
• Put a portion of the stuffing (not too large) in the middle of each and top it with few pieces of pear spread it evenly over the dough.
• Cover with the other piece of the dough and run with the fork along the. Transfer it to a baking sheet lined with baking paper..
• Put them in an oven preheated to 175 ° C and bake them for about 20-25 minutes (until they turn golden brown). Don't worry if the stuffing runs out of the edge, just pull it off with a spoon after you have pulled the pan out of the oven after baking.
• Melt your chocolate
• Mix your icing sugar with lemon juice and if using add colour.
• You can now drizzle your chocolate on cooled pies.
• ENJOY!

Notes

Combine the yeast with sugar and 2 tablespoons of flour, add warm plant milk and leave it covered in a warm place to rise for about 15-20 minutes.

Combine the flour with oil and leavened yeast and knead the dough until it is elastic. Set aside, covered with a cloth, in a warm place to rise for about 1 hour.

Blend the tofu with lemon juice and 2 tablespoons of vanilla sugar until smooth.

Boil half of the soy milk with 2 tablespoons of sugar and mix the potato flour in the other half. When the part you are cooking starts to boil, add half to it with potato flour, stirring quickly all the time. When the mass starts to solidify, take it off the fire and leave it to cool.

Mix the blended tofu with a food processor with the cooled pudding. Then add the remaining 4 tablespoons of sugar and coconut flakes and mix thoroughly.

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