Preheat oven to 400F.
Combine the apples, sugar, corn or tapioca starch, cinnamon, vanilla and salt in a small saucepan. Finely grate the zest of the lemon into the mixture, then squeeze in the juice. Bring to a boil over medium heat, stirring. Reduce heat, simmer uncovered until the apples are tender and most of the liquid has evaporated, 5 – 10 minutes. Stir occasionally. Let cool slightly.
While the apples are cooking, make the crust by combining the Chebe Cinnamon Roll Mix, 2 large eggs, the oil and 2 tablespoons milk in a mixing bowl. Stir with a fork to combine. The mixture will be clumpy. Turn the mixture out onto a clean work surface and knead until the dough is smooth, 1 – 2 minutes.
Lay a piece of parchment paper on the counter, place the dough on top and place another piece of parchment on top. Roll the dough into a 12 ½ inch square. Take off the top piece of parchment and place on a baking sheet. Trim the edges of the dough so that you have a 12 inch square (I use a ruler to make my edges straight). Cut the square into 4 equal squares, 6 by 6 inches.
Mix the remaining egg with a tablespoon of water. Brush some egg mixture around the edge of one square of dough. Place one quarter of the apple filling on half the dough in an even layer about ½ inch from the edge. Fold over the dough creating a triangle. Press the edges of the dough together firmly and crimp with the tines of a fork. Place on the baking sheet.
Repeat with remaining dough and filling. Brush the tops of the turnovers with some more of the egg mixture, let dry for 30 seconds and then brush again. With a sharp knife, cut 3 small slits in the top of each turnover. Bake for 20 minutes or until golden brown and the edges are crispy. Let cool on the pan.
Recipe and photos by Simply Gluten-Free