I hadn’t planned to write up this recipe for Gluten Free Apple Turnovers but due to the huge interest on my Instagram and twitter accounts I felt I’d made an assumption that everyone knew how to make them, so I’ve put that right! Normally when I write about an old traditional bake I like to research the history behind it. I’m disappointed to say I’ve not been able to find anything of any interest really but if you have a wonderful bit of wisdom on the origins of the Apple Turnover then please do let me know in the comments and I might even add it into the main body of the post and credit you!
All I have to go on currently is that it appeared in Mrs Beeton’s book first published in 1861, in fact, I’ve just treated myself to her book on Amazon, I’ve always wanted an original but they’re not cheap, in fact I saw one for £1,500, this one was £14.99 for the paperback (much more sensibly priced)
What pastry do you use to make Gluten Free Apple Turnovers from scratch?
Traditionally turnovers are made with a puff pastry. There are some variations on this knocking about, one great way to make a quick batch is using a square of bread buttering it both sides, filling with the apple filling and pinching the corners together so you have a triangle pocket, then bake these in the oven until golden.
If you plan to do this with gluten free bread then the very best of luck to you my dear friend. We all know what a pain in the proverbial gluten free bread can be when you’re making a simple sandwich, trying to fold a slice in half may be pushing the non-glutenous structure beyond its upper limits!
You could use a shortcrust pastry if you have no puff but then you’ve effectively made yourself a fruity oven-baked poptart!
You’ll notice that my turnovers are rectangular in shape – a bit controversial as they are traditionally triangles. There’s a simple answer as to why; the ready-made puff pastry I use comes in a 34cm rectangular sheet.
Different ways to decorate Gluten Free Apple Turnovers
The key to an easy apple turnover is to keep things simple, here I’ve brushed the pastry parcel with a soya milk and coconut sugar solution, using a dark brown sugar will work equally as well. If you can, an egg wash is the ultimate way to get a delicious brown crust, but I think you’ll agree my turnovers are a beautiful golden colour.
Following the ‘keep it simple’ principle, I sprinkle a little granulated sugar over the brushed pastry to create a sweet crust.
If you like something a bit fancier, then brush the pastry but forget about the sugar. When your turnovers are out of the oven and completely cooled you could add an icing drizzle made with 1:3 ratio of water/milk/soya to icing sugar or how about a white chocolate drizzle?
What different Apple Turnover fillings can I make?
Here I’ve opted for a traditional apple filling and added a teeny bit of cinnamon to enhance the depth of flavour. This recipe also has both stewed apple and small apple chunks too for that added texture. Other fruits will work wonderfully, and I have listed a few below with added spices you might like to try;
- Blackberry and apple with cinnamon
- Gooseberry and ginger
- Peach and nutmeg
- Pumpkin and pumpkin spice (cinnamon, clove and ginger)
- Rhubarb and apple
- Rhubarb and custard
How do I make homemade apple sauce?
To make your own apple sauce
How to store Gluten Free Apple Turnovers?
If you plan to make these turnovers in advance you’ll be pleased to hear that they store really well in Tupperware or wrapped in foil (but don’t keep in foil for more than 24hrs else the turnover will develop a metallic taste, never known why, it’s the apple that does this!)
These can then be eaten cold by hand, slightly reheated and eaten by hand (careful, the insides get super-hot if you heat for too long). Alternatively you can heat up in a bowl and add custard – a personal favourite option of mine!
If you like these Gluten Free Apple Turnovers, you’ll love these other pastries and bakes
I just know you’ll want to check out my Gluten Free Cinnamon Buns – just like you remember and these Danish Treacle Tarts are pretty special too. If you want to impress the family at tea time why not have a go at these Gluten Free Cream Horns I promise they’re not as difficult as you’d expect. Finally I thought I’d add a wild card here and drop in my recipe for Deliciously Simple Macaroons perfect as a gift or treat.
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Easy Gluten Free Apple Turnovers Recipe
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Gluten Free Apple Turnovers
- 1 Jus-Rol Gluten Free Puff I use Jus-Rol Puff Pastry in the UK
- 2 large dessert apples
- 3 tbsp apple sauce or puree check notes to make your own
- 2 tbsp water
- 1 tbsp caster sugar or less depending on the sweetness of your apples
- ½ tsp cinnamon
- milk or dairy free alternative to brush
- coconut sugar or dark brown sugar to mix with the milk wash
- Granulated sugar to sprinkle over the turnovers
- Take your gluten free ready-made puff out of the fridge and leave until it reaches room temperature.
- Peel, core and chop your apples into small chunks the size of your thumbnail.
- Add the apple, 2tbsp water, cinnamon and apple sauce to a saucepan and heat gently until the apple chunks have softened but not broken down.
- Set aside too cool for 5mins
- Unwrap your ready-made puff and cut into equal sized squares or rectangles (depending on the shape of your pastry) I tend to do this on the tray I plan to bake my turnovers on and I always use a silicone baking sheet.
- Brush all four sides of the pastry with your milk and coconut/dark sugar wash, this will help the sides stick and prevent apple sauce from bleeding out of your turnover during cooking.
- Place spoonful’s of the apple filling in the centre of each puff square/rectangle and gently fold to achieve your chosen final shape.
- Using the prongs of a fork press along the edges of the pastry parcel to seal in your delicious filling.
- Brush the tops and crimped sides with the remaining milk wash and sprinkle with granulated sugar.
- Finally, with a knife cut two tiny slits in the centre of the top of the parcel, this will allow hot air to escape during cooking.
- Bake in a preheated oven on 200°C/180°C Fan for 15 minutes of until golden brown
- Either cool completely to store or eat once cool enough.
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