This easy gluten-free puff pastry apple turnover recipe is the perfect treat! With a crisp, flaky pastry and a warm, cinnamon-spiced apple filling, these turnovers are simple to make and taste just like a classic bakery-style dessert. Use your favorite firm apples for the best texture, and enjoy them fresh from the oven or at room temperature!
Ingredients Needed
- 30g (¼ stick) unsalted butter
- 4 medium apples (750g / 1½ lb), cored, peeled, and diced into ½-inch (1-1.5cm) pieces (Granny Smith, Pink Lady, Jazz, or Braeburn recommended)
- 75g (¼ cup + 2 tbsp) light brown soft sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 batch of homemade gluten-free puff pastry (500g / 1 lb block, full amount needed)
- 1 large/ medium egg, whisked (for egg wash)
- 1 tbsp granulated or demerara sugar (optional, for sprinkling)
How To Make Gluten-Free Puff Pastry Apple Turnovers
- Prepare the Gluten-Free Puff Pastry: Prepare the puff pastry as per the recipe. You can make it ahead and store it in the fridge for up to 1 week or in the freezer for up to 1 month. If frozen, thaw at room temperature or in the fridge overnight before using.
- Make the Apple Filling: In a large skillet over medium-high heat, melt the butter. Add the diced apples, brown sugar, lemon juice, cinnamon, and salt, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until the apples soften and the juices thicken into a syrup. Let the filling cool to room temperature, then chill in the fridge until needed.
- Preheat the Oven & Prepare the Pastry: Adjust the oven rack to the middle position and preheat to 425ºF (220ºC). Line a large baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a 14×15-inch (36x39cm) rectangle, about 2-3mm thick. If needed, divide the dough and roll it into two smaller 10×10½-inch (26x27cm) rectangles. Cut into twelve 3½x5-inch (9x13cm) rectangles.
- Assemble the Turnovers: Transfer six pastry rectangles onto the lined baking sheet. Spoon 2-3 tbsp of chilled apple filling onto the center of each, leaving a ½-inch (1.5cm) border around the edges. Brush the edges with egg wash. Place the remaining six rectangles over the filling and press down to seal. Crimp the edges with a fork, brush the tops with egg wash, and cut small slits in each. Sprinkle with sugar if using.
- Bake the Turnovers: Place the turnovers in the oven and immediately reduce the temperature to 400ºF (200ºC). Bake for 25-30 minutes until golden brown, puffed, and crisp. Transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature!
Recipe Tips
- Chill the Apple Filling: Let the cooked apple mixture cool completely in the fridge before assembling the turnovers. This thickens the syrupy juices and prevents leaks while baking.
- Work with Pliable Pastry: The puff pastry should be cold but not too hard. If it’s too firm, let it sit at room temperature for a few minutes until it’s easy to roll without cracking.
- Seal the Edges Well: Brush the edges with egg wash and press them firmly together. Use a fork to crimp the edges—this helps lock in the filling and prevents it from spilling out.
- Cut Small Slits on Top: A few small cuts in the pastry let steam escape, keeping the turnovers from bursting open while baking.
- Start Hot, Then Lower the Heat: Bake at 425°F (220°C) for the first few minutes, then reduce to 400°F (200°C). This helps the pastry puff up beautifully while staying golden and crisp.
How To Store Leftovers?
- Refrigerate: Let the apple turnovers cool to room temperature before storing. Place them in an airtight container and keep them in the fridge for up to 3-4 days.
- Freeze: Once cooled, arrange the turnovers in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag and store them for up to 2 months. To serve, let them thaw at room temperature before enjoying
Nutrition Facts
Serving Size: 1 turnover (approximately 117g)
- Calories: 468.8
- Total Fat: 26.4g
- Saturated Fat: 7.5g
- Cholesterol: 32.7mg
- Sodium: 183.7mg
- Potassium: 208.1mg
- Total Carbohydrate: 54.3g
- Dietary Fiber: 3.6g
- Sugars: 21.7g
- Protein: 5.9g
Try More Puff Pastry Desserts:
- Gluten Free Puff Pastry Apple Pie
- Puff Pastry Salted Caramel Chocolate Crostini
- Puff Pastry Black Bottom Custard Cups
Gluten Free Puff Pastry Apple Turnovers
Description
This easy gluten-free puff pastry apple turnover recipe is the perfect treat! With a crisp, flaky pastry and a warm, cinnamon-spiced apple filling, these turnovers are simple to make and taste just like a classic bakery-style dessert. Use your favorite firm apples for the best texture, and enjoy them fresh from the oven or at room temperature!
Ingredients
Instructions
- Prepare the Gluten-Free Puff Pastry: Prepare the puff pastry as per the recipe. You can make it ahead and store it in the fridge for up to 1 week or in the freezer for up to 1 month. If frozen, thaw at room temperature or in the fridge overnight before using.
- Make the Apple Filling: In a large skillet over medium-high heat, melt the butter. Add the diced apples, brown sugar, lemon juice, cinnamon, and salt, stirring to combine. Cook for 5-6 minutes, stirring occasionally, until the apples soften and the juices thicken into a syrup. Let the filling cool to room temperature, then chill in the fridge until needed.
- Preheat the Oven & Prepare the Pastry: Adjust the oven rack to the middle position and preheat to 425ºF (220ºC). Line a large baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface into a 14×15-inch (36x39cm) rectangle, about 2-3mm thick. If needed, divide the dough and roll it into two smaller 10×10½-inch (26x27cm) rectangles. Cut into twelve 3½x5-inch (9x13cm) rectangles.
- Assemble the Turnovers: Transfer six pastry rectangles onto the lined baking sheet. Spoon 2-3 tbsp of chilled apple filling onto the center of each, leaving a ½-inch (1.5cm) border around the edges. Brush the edges with egg wash. Place the remaining six rectangles over the filling and press down to seal. Crimp the edges with a fork, brush the tops with egg wash, and cut small slits in each. Sprinkle with sugar if using.
- Bake the Turnovers: Place the turnovers in the oven and immediately reduce the temperature to 400ºF (200ºC). Bake for 25-30 minutes until golden brown, puffed, and crisp. Transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Chill the Apple Filling: Let the cooked apple mixture cool completely in the fridge before assembling the turnovers. This thickens the syrupy juices and prevents leaks while baking.
- Work with Pliable Pastry: The puff pastry should be cold but not too hard. If it’s too firm, let it sit at room temperature for a few minutes until it’s easy to roll without cracking.
- Seal the Edges Well: Brush the edges with egg wash and press them firmly together. Use a fork to crimp the edges—this helps lock in the filling and prevents it from spilling out.
- Cut Small Slits on Top: A few small cuts in the pastry let steam escape, keeping the turnovers from bursting open while baking.
- Start Hot, Then Lower the Heat: Bake at 425°F (220°C) for the first few minutes, then reduce to 400°F (200°C). This helps the pastry puff up beautifully while staying golden and crisp.
Gluten Free Puff Pastry Apple Turnovers