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!
1 11x 11 inch sheet puff pastry doughI 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
1tablespoongluten free flour for dusting
3medium sized appleswashed, peeled, cored and cut into ⅓ inch pieces
1tablespoonunsalted butter or vegan baking stick
¼cuplight brown sugarlightly packed
½teaspoonground cinnamon
⅛teaspoonsalt
1tablespoonmaple syrup plus 1 tablespoon water for wash
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!