“Home cooks have been using convenience baking products to make all sorts of easy baked goods for ages. This got me thinking – what gluten free convenience product could I employ to create a gluten free apple turnover?
A quick scan of my pantry provided the perfect answer – Chēbē Cinnamon Roll Mix! I realize that seems a little unconventional but isn’t the hallmark of the creative home cook being able to take one product and transform it into something completely different? And trust me, using that cinnamon flavored dough for apple turnovers is kinda genius, if I do say so myself.
These apple turnovers were so simple and so tasty, they have become a favorite in my home; I have made them twice in as many days! They are quick to make, too. It takes just over half an hour to go from apple turnover craving to satisfaction!
If it has been too long since you had an apple turnover – try these. You won’t be sorry!” – Carol Kicinski, Simply Gluten-Free
Recipe and photos by Simply Gluten-Free
- 2 medium apples - peeled, cored and diced
- 1/3 cup sugar
- 2 tsp corn or tapioca starch
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 1 whole lemon
- 1 package Chebe Cinnamon Roll Mix
- 3 large eggs – divided
- 3 Tbsp grapeseed or vegetable oil
- 2 Tbsp plus 1 teaspoon milk or dairy free milk – divided
- 1/4 cup powdered sugar
-
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.
-
Combine the powdered sugar with 1 teaspoon milk and stir until smooth. Drizzle over the turnovers and serve warm.
Recipe and photos by Simply Gluten-Free