Gluten Free Apple Turnovers

Total time1 hr 2 min

Prep time25 min

Cook time22 min

Diced apples get simmered down with cinnamon, nutmeg, and a splash of lemon juice until they turn soft and syrupy, then tucked into golden, flaky pastry rectangles crimped tight at the edges. Each turnover gets brushed and sugared before baking, so it puffs up deep golden brown with a crisp, shattery crust. A quick powdered sugar glaze finishes things off with a sweet drizzle right while they're still warm from the oven. The cinnamon-apple filling stays chunky and glossy, thickened just enough to hold its shape inside that crackling pastry shell. These come together easily on one baking sheet and make a fantastic fall treat for a gluten free spread — pack them for lunches or serve warm with coffee. Either way, that glaze-over-warm-pastry moment is the whole point.

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Ingredients

6 servings

For the turnovers

1 sheet (about 9 oz) puff pastry, thawed
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For the filling

3 medium apples (about 1 lb), peeled, cored, and cut into ½-inch dice
3 tbsp granulated sugar
1 tbsp unsalted butter
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
1 tsp cornstarch

For brushing

2 tbsp dairy free milk
1 tbsp granulated sugar

For the glaze

½ cup powdered sugar
1–2 tbsp dairy free milk

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Melt the butter in a medium saucepan over medium heat. Add the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until the apples are just tender and the sugar has dissolved, about 5–6 minutes.

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