Gluten Free Apple Turnovers
You need to try these delicious Gluten Free Apple Turnovers! Made with fresh, juicy apples and a crispy, flaky crust, these turnovers are the perfect snack for anyone with a gluten intolerance. Dairy & egg free options too!
Servings: 4 turnovers
Calories: 526kcal
Ingredients
- 280 g ( 9.8 oz) Jus rol gluten free puff pastry sheet 1 x sheet
- 2 large granny smith apples or any other sharp tasting apple
- 50 g ( 1.7 oz) light brown sugar
- 1 teaspoon cinnamon
- 2 teaspoon butter can be substituted for dairy free butter
- 1 squeeze fresh lemon juice
- 1 medium egg can be substituted for a plant based milk
- granulated sugar to sprinkle on top of the turnovers
- 1 teaspoon water if needed to loosen sauce.
Instructions
- Preheat the oven to 180˚C / 350˚F.
- Unroll the puff pastry sheet, straight onto a baking tray, keeping it on the baking parchment it comes in, to bring it to room temperature.
- Dice the apples into small squares.
- Melt the butter in a saucepan on a low-medium heat. Add the light brown sugar, cinnamon and apples and cook, stirring regularly for 8-10 minutes until the apples have softened but are still holding their shape. Add a splash of water if needed.
- Remove pan from heat and allow apple mixture to cool.
- Cut the pastry sheet into four rectangles.
- Place a spoonful of the cooled apple filling in the left hand side of each rectangle, leaving a border of pastry around the edges.
- Brush the edges of the pastry squares with the beaten egg, then fold the pastry over the filling to create a rectangle shape.
- Press the edges of the pastry together to seal the turnovers, then use a fork to crimp the edges.
- Brush the top of each turnover with more beaten egg and sprinkle with granulated sugar.
- Use a sharp knife to cut a few small slits in the top of each turnover to allow steam to escape during baking.
- Place the turnovers in the pre-heated oven and bake for 21-24 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and let cool for a few minutes on a wire rack before serving.
Notes
See the recipe post for more detailed guidance and instructions.
Variations
- Dairy Free: Swap the regular butter for a dairy-free version. My favourite is Flora Plant Butter & I would recommend the unsalted block for this recipe.
- Egg Free: Instead of using an egg to seal the pastry and as a glaze, use regular or a dairy-free milk instead. Just brush with an alternative like soya or almond milk.
- Alternative Fruits: You can make a variety of turnovers using lots of different types of fruit. Any berries like raspberries or strawberries work really well, as do cherries and peaches.
- Don’t overstuff with filling - It can be tempting to want to fill the turnovers with as much of the yummy apple mixture as you can. Still, if you overstuff them, the mixture tends to leak out from any small gap in the pastry and creates a bit of a gooey mess, so less is more in this case!
- ✔️ Score with a knife - cut a couple of slits in the top of each turnover to let the steam escape.
- Use the pastry baking parchment paper - If you are using the Just-Rol pastry, it comes rolled up on its own sheet of baking paper so when you are un-rolling the pastry, keep it in the parchment and un-roll straight onto a baking tray, meaning you can make up the turnovers on there easily before placing in the oven.
- Leave to cool for a few minutes before eating - As much as you will want to dive in straight away, cooked apples can heat up like molten lava, so leave it a few minutes before tucking in.
- Cool on a wire rack - Once you have removed the apple turnovers from the oven, remove them from the baking tray with a spatula and place them on a wire rack to cool. This allows the air to circulate around the whole turnover, so they will cool down quicker and also prevent a soggy bottom!
Nutrition
Calories: 526kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 197mg | Fiber: 4g | Sugar: 24g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg