Gluten-Free Apple Turnovers Recipe
Servings: 8 turnovers
Prep Time: 45 minutes (plus 1 hour chilling time)
Cook Time: 25 minutes
These gluten-free apple turnovers are a delightful treat, perfect for satisfying your sweet tooth while accommodating dietary needs. The flaky, buttery pastry combined with a warm, spiced apple filling creates a comforting and delicious dessert or snack. Whether you’re serving them at a gathering or enjoying one with a cup of tea, these turnovers are sure to impress.
Ingredients:
For the Gluten-Free Puff Pastry:
2 cups gluten-free all-purpose flour (with xanthan gum)
1/2 teaspoon salt
1 cup unsalted butter (cold and cut into small cubes)
1/2 cup cold water
1 tablespoon apple cider vinegar
For the Apple Filling:
3 medium apples (peeled, cored, and diced)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon gluten-free all-purpose flour
For Assembly:
1 egg (beaten, for egg wash)
Turbinado sugar (optional, for sprinkling)
Instructions:
Make the Puff Pastry:
In a large bowl, whisk together the gluten-free flour and salt.
Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Combine the cold water and apple cider vinegar. Gradually add this mixture to the flour and butter mixture, mixing until the dough comes together. Be careful not to overwork the dough.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Apple Filling:
In a medium bowl, combine the diced apples, sugar, lemon juice, cinnamon, nutmeg, and gluten-free flour. Mix well and set aside.
Assemble the Turnovers:
Preheat your oven to 200°C(400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a large rectangle about 1/4 inch thick. Cut the dough into 6-inch squares.
Place a heaping tablespoon of the apple filling in the center of each square.
Fold each square into a triangle, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Transfer the turnovers to the prepared baking sheet.
Brush the tops of the turnovers with the beaten egg and sprinkle with turbinado sugar, if using.
Bake the Turnovers:
Bake in the preheated oven for 20-25 minutes, or until the turnovers are golden brown and the filling is bubbly.
Allow the turnovers to cool slightly on a wire rack before serving
Chef Brooke Silk's Notes:
Choosing the Right Apples: For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith .
Keep Ingredients Cold: The key to flaky pastry is to keep the butter and water very cold. You can even chill your mixing bowl and utensils to help keep the dough cold while you work.
Avoid Overfilling: When adding the apple filling to the dough squares, be careful not to overfill. Too much filling can cause the turnovers to burst open during baking.
Crimping the Edges: Use a fork to crimp the edges of the turnovers well. This helps to seal them and gives a decorative edge. Make sure there are no gaps where the filling can leak out.
Egg Wash Tips: For a beautiful golden-brown finish, apply the egg wash evenly. If you prefer a dairy-free option, you can use a mixture of maple syrup and a bit of water as a glaze.
Gluten-Free Flour: Make sure your gluten-free flour blend contains xanthan gum, which helps bind the dough. If your blend doesn’t include it, you can add 1/2 teaspoon of xanthan gum to the flour mixture.
Storage: These turnovers are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 175°C (350°F) for about 5-10 minutes.
Serving Suggestions: Serve your turnovers with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They’re also delicious on their own with a cup of coffee or tea.
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