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Easy Gluten Free Apple Turnovers
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5 from 1 vote

Gluten Free Apple Turnovers

Make your own Gluten Free Apple Turnovers from scratch. Easy to make with simple ingredients these are a popular pastry in our household. No one suspects they are gluten free and dairy free, I’ve been told they’re better than any bakery! Depending on the puff pastry you get these can easily be vegan too.
Prep Time15 minutes
Cook Time15 minutes
Course: Tea Time, Treat
Cuisine: Vegan
Keyword: Apple, Cinnamon, Easy, Puff Pastry, Simple
Servings: 4 Turnovers
Calories: 402kcal
Author: Glutarama

Ingredients

  • 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

Instructions

  • 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.

Notes

To make your own apple sauce.
Peel, core and roughly chop 6 apples (you can use dessert apples or 4 large cooking apples for a less sweet apple sauce.
Add the chopped apple to a non-stick saucepan and pour in 100ml of cold water.
Place a lid on the saucepan and cook on a gentle heat for 10-15mins making sure to stir occasionally to prevent burning at the bottom of the pan.
The apple sauce will be ready when the apples have completely broken down into a thick apple sauce.
No need to add sugar as you can add this later depending on the recipe you use it in.
To store sterilise a 500g Kilner Jar by filling with boiled water and leaving until cool enough to handle, pour the water away and fill with the still hot/warm apple sauce and add the lid immediately. Allow to cool completely. Your apple sauce can now be kept in the fridge for up to 3 months.

Nutrition

Calories: 402kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Sodium: 154mg | Potassium: 135mg | Fiber: 3g | Sugar: 14g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 2mg