Growing up, I loved those Pillsbury apple turnovers, and it was always a special treat to eat them. I even had them in lieu of a birthday cake one year. Since going gluten free, there have been only a few glutinous things that I’ve truly missed enjoying. Apple turnovers are at the top of the list, so I had to learn how to make some for myself.
Here’s my recipe for gluten-free apple turnovers, which is a perfect dessert for the Gluten Free Chicken Fried Rice that I shared last month. These Gluten Free Apple Turnovers are still more crumbly than regular turnovers, and the crust is a little thicker, since gluten-free pie crust is naturally dryer than regular crust. But the important thing is that they taste amazing, and they’re husband-approved!
These turnovers can easily be reheated in the microwave, which makes them a great gluten free breakfast option. Just cover them and store the glaze in the refrigerator.
- 1 3/4 cups rice flour
- 1/2 cup millet flour
- 1/4 cup arrowroot
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 cup butter cut into cubes
- 1/4 cup shortening
- 1 tsp salt
- 2 tbsp sugar
- 8-10 tbsp ice water
- 2 granny smith apples, peeled and diced
- 2 tsp lemon juice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons water
- Prepare the crust first, combining the flours, salt, sugar, and xanthan gum.
- Cut in the butter and shortening until the mixture is sand-like.
- Add in the water 1 tablespoon at a time, until the dough clumps together.
- Roll the dough into a ball and refrigerate for 45 minutes to an hour.
- Preheat the oven to 375 degrees.
- While the dough is chilling, peel and cut up the apples.
- Add lemon juice and brown sugar to apples.
- Cover a cookie sheet with foil and spray with cooking spray.
- Once dough is chilled, roll it out to about 1 cm thickness on a well-floured surface (remember to use gluten free flour).
- Cut out circles of dough (I used a 4 inch wide plastic lid)
- As you work with the dough & keep your rolling board & pin well-floured, you may need to add a little cold water to the dough to keep it from getting crumbly.
- Spoon 1-2 tablespoons of the apple mixture onto one half of each dough circle.
- Fold over the dough and press closed with your fingers or a fork.
- Bake for 15-20 minutes, or until dough is golden brown.
- Let the turnovers cool for a few minutes while you mix up the glaze.
- Drizzle glaze over the turnovers, and dig in!
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