I love how flexible homemade puff pastry dough can be! I keep mine ready to go in the freezer, and when mood strikes, I am ready to bake up some gluten-free apple turnovers in no time, among other things!
Apple season is in the Fall, so these are best baked with fresh apples straight from the tree! But did you know that because of Controlled Atmosphere Storage, we have fresh crispy apples all year round. Thank goodness, because I get lots of requests for gluten-free apple turnovers at my cottage bakery! If you're looking for other apple flavors, check out these gluten-free apple cider donuts!
The next important piece in this recipe, is my homemade gluten-free puff pastry, which can be made ahead of time and frozen. There is a true and tested dairy-free option too, simply follow the recipe! If you're looking for a variety of recipes to try with this puff pastry dough, you can check out my gluten-free cream cheese Danishes, as well as my gluten-free cherry-almond braid.
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Ingredients
I love this recipe for gluten-free apple turnovers because I typically always have the ingredients on hand!
- Homemade gluten-free puff pastry (you could use store-bought, but I KNOW mine will handle and taste better!)
- Apples (I like using different varieties for more interesting taste)
- Sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Salt
- Corn starch
- Lemon juice
- Any gluten-free 1:1 flour, for rolling/shaping
See recipe card for quantities.
Instructions
Once you have followed the directions to make the gluten-free puff pastry, you should have two 10x10 inch sheets ready to go wrapped in plastic in the fridge.
Make the Apple Filling
Peel and dice the apples. Add them to a saucepan with the sugars and cook 5 minutes on medium heat. Add the nutmeg, cinnamon and salt. Cook an additional 10 minutes. Mix the corn starch with lemon juice and add to the apples to thicken. Cook another 1 minute and turn off the stovetop to cool completely.
Hint: If you are impatient (that's me sometimes!) you can cool the apples in the fridge. It's important that they are cool so they don't melt the butter on the puff pastry.
Assemble the Turnover
The recipe makes 8 gluten-free apple turnovers, or 4 per sheet of 10x10 inch gluten-free puff pastry.
Cut one sheet of gluten-free puff pastry into 4 equal squares, and egg wash the edges so that they seal well. Add a generous amount of filling in the middle, about 2-3 tablespoons. Fold the puff pastry diagonally to make an isosceles right triangle, and seal shut with a fork. Egg wash the top of the pastry, add cinnamon sugar, and cut three slits for steam to escape. Set on a baking tray, and bake 12-14 minutes at 425F.
Hint: If this is your first time making this recipe and you are worried that you're working too slow and that the butter is melting, you can put the gluten-free apple turnover in the fridge BEFORE applying egg wash, for about 10 minutes. This will harden the butter and make sure the dough doesn't spread in the oven.
Hint: I often have extra dough clippings from making perfect 10x10 inch pastry squares. I never waste my extra! I just roll it back together at the end and make an extra pastry, like below. If you want to learn how to braid the pastry, check out my cherry-almond braid!
Substitutions
The allergens in this recipe are: eggs, milk. You can absolutely make this recipe dairy-free, by following the instructions for the dairy-free version of my gluten-free puff pastry. Please note that this option will require that you make a DIY flour blend containing either coconut milk powder, or oat milk powder.
I have not tried making this dough without eggs. You could try subbing the egg in the dough for a flax egg, but this is currently untested. If you do try it, please let us know! If you're looking for a true and tested egg-free recipe, you can check out my gluten-free vegan lemon cake, or gluten-free vegan strawberry cupcakes.
Variations
You can make these gluten-free turnovers with any filling your heart desires, as long as it's fairly thick! Here are some ideas:
- Mixed Berry - try the filling from my berry pie!
- Peach Rosemary - I will write this post during peach season, but I have found this combo of fruit and herbs to be fantastic!
- Breakfast - you can fill the turnover with eggs, sausage, bacon and cheese!
Equipment
You will need the following, or equivalent:
- rolling mat, or parchment paper
- rolling pin
- pizza wheel cutter, or sharp knife
- pastry brush
- baking tray lined with parchment paper
Storage
Any baked good will always taste best fresh! Having said that, these gluten-free apple turnovers are shelf-stable at room temperature for two days, so you can take your time munching on them.
Freeze leftovers wrapped in plastic, and store in an airtight container. When ready, thaw at room temperature. I would warm up the pastry 5-10 seconds in the microwave, to freshen up the dough.
Top tip
These gluten-free apple turnovers tend take their time to brown in the oven, but when they enter that phase of baking, they brown quickly. I monitor the oven closely starting at the 11-minute mark.
FAQ
A turnover like this recipe is made with puff pastry dough, filled and then folded onto itself. A strudel is made with a very thin dough and the filling is layered and rolled.
That's your preference my friend! I like mine when it's not completely cooled yet out of the oven, with a little scoop of vanilla ice cream. But they're also delicious at room temperature!
Common problem, that just means you're overfilling, which I do ALL the time because I never think overabundance can be a problem! When you egg wash the edges of the turnovers, it will help create a tighter seal and should prevent leaking.
Related
Looking for other recipes with gluten-free puff pastry? Try these:
Gluten-Free Apple Turnovers
Equipment
- 1 baking sheet lined with parchment paper
- 1 rolling pin
- 1 pizza wheel cutter or sharp knife
- 1 rolling mat
- 1 pastry brush
Ingredients
Apple Turnover
- 1 recipe of gluten-free puff pastry yields 2 squares, 10x10 inches
- 4 apples different varieties
- 50 grams sugar
- 65 grams brown sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 10 grams corn starch
- 30 grams lemon juice
Pastry Toppings
- 1 egg wash
- 2 teaspoon sugar
- ½ teaspoon cinnamon
Instructions
Making the Apple Filling
- Peel and cube the apples.
- In a medium saucepan over medium heat, cook the apples and sugars, for 5 minutes.
- Add the salt, cinnamon and nutmeg. Cook an additional 10 minutes.
- Dissolve the corn starch into lemon juice.
- Add the corn starch mixture to the saucepan and mix for 1 minute while the filling thickens.
- Remove from the heat and let cool completely, either at room temperature or in the refrigerator.
Assemble the Turnover
- Preheat the oven to 425 °F (218 °C)
- Take one sheet of gluten-free puff pastry from the refrigerator and cut it into 4 equal squares.
- Brush two consecutive sides of each square with egg wash.
- Add the apple filling, about 2-3 tablespoons of filling should fit without overfilling.
- Fold the square onto itself over the filling so it becomes a right isosceles triangle.
- Close the triangle pastry fully using a fork.
- Brush the pastry with egg wash.
- Sprinkle with cinnamon and sugar.
- Cut 3 slits on the top of each pastry.
- Set on a baking tray lined with parchment paper.
- Repeat until all 8 gluten-free apple turnovers have been assembled. You may need two baking trays depending on your tray's size.
- Bake 11-13 minutes, until the pastry is golden brown.
- Cool on a rack, and enjoy!
Ann
Love finding gluten-free recipes to make for my friends. Thanks!
Carrie Robinson
I love any dessert with apples in it! :) This looks like the perfect sweet treat to me.
Naelle @ GlutenFreeDIYers
Yes! Apple cinnamon! Apple caramel! Apple bacon! I'll take them all please!
Harriet Young
Yummy! These turnovers were absolutely delicious. Flaky and sweet!
DK
These turnovers are so good! We made a huge batch and have been having them for breakfast for the last week!
Naelle @ GlutenFreeDIYers
Nice! we often freeze them too, they thaw great!
Gianne
The pastry was flaky and delicious, and the apple filling was perfectly sweet and spiced. It's a great recipe for anyone looking for a gluten-free dessert option.