Looking for the perfect gluten free sourdough bread? With just five foolproof steps, you can bake a soft, tangy loaf that’s packed with flavor and has a crisp golden crust. Whether you’re new to sourdough or a seasoned baker, this recipe is easy to follow and ensures success every time. Say goodbye to dense or crumbly gluten-free loaves and hello to a bread that’s so delicious, even those without dietary restrictions will love it. Let’s make gluten-free baking simple and satisfying!
You’ll find the 3 tips for perfect Apple Turnovers in the Recipe Card under the “Notes” section. Make sure to check them out for foolproof results!
Apple Turnovers
Ingredients
For the Turnovers:
- 1 lb puff pastry – thawed 2 sheets
- 1 tablespoon flour – for dusting
- 3 Granny Smith apples – peeled cored, and diced
- 1 tablespoon butter
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 egg – whisked with 1 tablespoon water for egg wash
For the Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons heavy cream
Instructions
Mixing the Apple Filling
- Preheat the oven to 400°F (200°C).
- In a medium pot, melt 1 tablespoon of butter over medium heat.
- Add diced apples and cook, stirring occasionally, until softened (about 5 minutes).
- Reduce heat to low and stir in brown sugar, cinnamon, and salt. Simmer for 3 minutes until the apples are soft and caramelized.
- Remove the apple mixture from the heat and let it cool completely.
Preparing the Pastry
- While the filling cools, thaw the puff pastry according to the package instructions.
- Roll out the first sheet of thawed pastry into an 11-inch square using a rolling pin.
- Use a pizza cutter to divide the pastry into 4 equal squares.
Assembling the Turnovers
- Place a portion of the cooled apple mixture over one half of each pastry square, leaving a 1/2-inch border.
- In a small bowl, beat together 1 egg and 1 tablespoon of water to make an egg wash.
- Brush the edges of the pastry squares lightly with egg wash to help seal the turnovers.
- Fold the pastry squares in half diagonally and press the edges together. Use a fork to crimp the edges tightly and seal them.
- Repeat these steps with the second sheet of puff pastry to create 8 turnovers.
Baking the Turnovers
- Transfer the turnovers to a parchment-lined baking sheet, ensuring they are at least 1 inch apart.
- Use a paring knife to cut 2–3 small slits in the tops of each turnover to allow steam to escape.
- Brush the tops with the remaining egg wash.
- Bake for 20–23 minutes, or until the turnovers are golden and puffed.
Adding the Glaze
- While the turnovers are still warm, prepare the glaze by mixing powdered sugar with heavy cream until you reach your desired consistency.
- Drizzle the glaze over the turnovers and let it set before serving.
Notes
1 Storing the Turnovers
- Cool completely before storing to prevent sogginess.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage: Wrap each turnover individually in plastic wrap or foil, then place in a freezer-safe bag. They’ll keep for up to 2 months.
2 Reheating the Turnovers
- For crispy turnovers, reheat refrigerated ones in a preheated oven at 180°C (350°F) for 5–8 minutes.
- Frozen turnovers? Bake directly from frozen for 10–12 minutes.
- Avoid microwaving to prevent soggy pastry.
3 Serving Suggestions
- Serve slightly warm for the best flavor and texture.
- Pair with vanilla ice cream, a dollop of whipped cream, or a drizzle of glaze for an indulgent treat.
Nutrition
Got questions about making the perfect Apple Turnovers? We’ve got you covered! Head over to our Pastries FAQ for helpful tips and answers.