I can’t look at an apple turnover without being reminded of the first time I ate one. It was back in the early 80’s and it involved a rather giggly meal at a friend’s house. Which resulted in my friend getting moved swiftly away from the table by her mum, to go and eat her apple turnover and custard elsewhere. Oh, the joy of laughter and a rather tasty turnover.
Being a fan of apple turnovers, I thought it was about time I had a little bash at rustling up some gluten free ones to tuck into. Well, I’m happy to report back they were nice and easy to pop together and tasted wonderful! A perfect sugar topped pastry parcel, filled with delicious warm apple filling. Yum!
I used Jus-Rol gluten free ready rolled puff pastry to make these apple turnovers. I’ve previously used this pastry to make sausage rolls, pasties and canapé’s and have been delighted with the results. It may not have quite the same rise as standard puff pastry but it’s still an excellent product and it’s a really handy thing to have in your fridge, to whip up tasty treats quick as a flash.
1 pack Jus-Rol gluten free puff pastry
2 medium bramley apples, peeled and diced
1 tablespoon granulated sugar (and additional to sweeten the apples to taste and sprinkle over the turnovers before baking)
1 beaten egg
Put the chopped apples into a pan and add about 40ml of cold water and a tablespoon of sugar.
Pop the pan on the heat, bring to a boil then reduce to a simmer and cover the pan with a lid. Leave the apples to cook for about 5 minutes until they break down when stirred.
Remove the pan from the heat. Give the apples a good stir and add more sugar to taste.
Transfer the stewed apple into a bowl and allow to cool.
Take the puff pastry out of the fridge about 20 minutes before you need to use it.
Lay a piece of greaseproof paper onto a large flat baking tray. Do not grease. The paper will prevent the pastry sticking to the tray and will help to absorb any fat from the pastry.
Preheat the oven to 220C/425F/Gas 7/200C Fan.
Unroll the pastry and using a sharp knife divide the pastry into 6 equal squares.
Place a dessertspoon of stewed apple onto the centre of each square. You may have a little apple left over but I’m sure you will put it to good use.
Egg wash around the edge of the pastry and fold over diagonally to form a triangle.
Press the edges of the pastry together and then gently crimp with either a fork or your fingers. Have a small dish of gf flour handy to dip your fork or fingers into, to prevent getting into a sticky mess when sealing the turnovers.
Transfer the turnovers onto the prepared tray and brush them with egg wash. Pop the tray into the fridge for about 30 minutes and then repeat the egg wash process again before sprinkling plenty of granulated sugar over the top. Make a little slit on the top of each turnover with a knife or prick with a fork and pop them into the oven.
Bake for 15-20 minutes until golden brown. Remove the tray from the oven and leave the turnovers to cool slightly before slipping them off the tray and placing them onto a piece of fresh greaseproof paper.
Enjoy these gluten free apple turnovers hot or cold. Serve with homemade custard (my favourite way!), ice-cream, cream or simply as they come. You can also freeze the turnovers once baked.
When baking puff pastry, half-fill an ovenproof container with some boiling water and carefully place it on the bottom of the oven. The steam produced from the water will encourage the pastry to rise that little bit more.
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