These gluten free Apple Turnovers with Raspberry Glaze are the best turnovers I have ever had. The dough is golden and flaky while the filling is warm apple deliciousness. Top it all with a Raspberry Glaze and these babies will be a new favorite treat. For best results, use my homemade puff pastry recipe! In addition to being gluten free, they're egg free, nut free and easily vegan!
For more apple recipes, try my Strawberry Apple Dump Cake, No Churn Apple Pie Ice Cream and my Slow Cooker AppleSauce.
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Reasons To Love These Turnovers
Apple Turnovers. I have to be honest with you...I’ve never been a big fan. Every time I’d buy store bought pastry dough it had and after taste.
Even the ones I would buy from a bakery just never tasted right, and this was prior to celiac and egg and nut allergies!
But here we are. I can honestly say these are the best apple turnovers I have ever had and I truly believe it is because the pastry dough is homemade.
Of course, it is a bit of a process and can be labor intensive if you don’t have a food processor but it is SO worth it.
These babies are not only beautiful but so so delicious.
How to Make Apple Turnovers with Raspberry Glaze
Here are the step by step instructions to make these turnovers!
Step 1: Thaw the Dough
If you are using frozen dough, take it out of the freezer and let it thaw while we are cooking.
Step 2: Melt the Butter
In a medium pot, set over medium heat, melt your butter or vegan baking stick.
Step 3: Cook the Apples
Once the butter is melted, add in your chopped apples and cook until they are soft. About 5 minutes or so.
Step 4: Add Sugar, Salt and Cinnamon
When apples are soft, reduce your heat to low...add in your brown sugar, cinnamon and salt. Let this simmer for about 3 minutes until the apples have caramelized.
Step 5: Let it Cool
Then remove your pot from the heat and let the filling cool.
Step 6: Rolling Time!
We’re going to start with an 11 x 11 inch sheet of puff pastry dough. (Check out my recipe for puff pastry dough).
If you have homemade, roll your dough into an 11 x 11 inch square. Dust with a little gluten free flour if it seems to be sticking to your clean work surface.
Once you have your large square, use a pizza roller to cut the one square into 4 smaller squares.
Step 7: Place the Filling
Place the cooled apple filling over a diagonal half of one of the squares, making sure to leave a ½ inch around the edges.
Do these same process for the 3 other squares.
Step 8: Folding Time
In a small bowl, mix together the maple syrup and water.
Brush it around the edges of each pastry square.
Bring the diagonal edges together, push down gently and crimp the edges together with a fork. Do this for all 4. Transfer the turnovers to the baking sheet making sure to keep them 1-2 inches apart from one another.
Step 9: Bake
Using a paring knife, slice 3-4 slits into the turnovers. Brush the tops with the maple syrup water mixture and bake for 20 minutes until puffed and golden.
Step 10: Glaze those Apple Turnovers
Remove them from the oven and make the glaze.
Combine all glaze ingredients in a small bowl and whisk together, breaking apart the raspberry so the glaze turns pink.
There will be flecks of raspberry and that’s normal. Drizzle the glaze over the turnovers and that’s it!
Gluten Free Apple Turnovers that are egg free, nut free and can easily be vegan as well? They’re a delicious treat that can be ready in as little as 30 minutes! Enjoy!
Other Apple Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Apple Turnovers with Raspberry Glaze
Ingredients
For the Apple Turnovers:
- 1 11 x 11 inch sheet puff pastry dough I won’t judge you if you use store bought BUT I have a gluten free/egg free homemade puff pastry recipe and it makes a huge difference
- 1 tablespoon gluten free flour for dusting
- 3 medium sized apples washed, peeled, cored and cut into ⅓ inch pieces
- 1 tablespoon unsalted butter or vegan baking stick
- ¼ cup light brown sugar lightly packed
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon maple syrup plus 1 tablespoon water for wash
For the Raspberry Glaze:
- 1.5 cups confectioners’ sugar
- 2 tablespoons water
- 1 fresh or frozen raspberry
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
- Take your homemade dough out of the fridge or thaw your frozen dough.
- In a medium pot set over medium heat, melt the butter or vegan baking stick. Once melted, add in the diced apples, and cook, stirring occasionally until soft. About 5 minutes.
- Reduce the heat to low and stir in the brown sugar, cinnamon and salt. Let simmer for about 3 minutes until the apples are soft and caramelized. Remove pot from heat and let cool.
- Use a rolling pin to roll out your dough to the 11 x 11 inch square. Use a pizza cutter to slice the one big square into 4 smaller squares.
- Place the cooled apple filling over a diagonal half of one square making sure to leave ½ inch around the edge. Do this for each square.
- In a small bowl, mix together the maple syrup and water. Brush it around the edges of each pastry square. Bring the diagonal edges together, push down gently and crimp the edges together with a fork. Do this for all 4.
- Transfer the turnovers to the baking sheet making sure to keep them 1 inch apart from one another.
- Using a paring knife, slice 3-4 slits into the turnovers. Brush the tops with the maple syrup water mixture and bake for 20 minutes until puffed and golden.
- Remove them from the oven and make the glaze.
- Combine all glaze ingredients in a small bowl and whisk together, breaking apart the raspberry so the glaze turns pink. There will be flecks of raspberry and that’s normal. Drizzle the glaze over the turnovers and enjoy!
Nutrition
Recipe adapted from Natasha's Kitchen's Easy Apple Turnovers Recipe and Martha Stewart's Pink-Lemonade Thumbprints Recipe.
john
These turnovers were so good!
Steve
I love apple turnovers. But, Apple turnovers with raspberry glaze? OMG!