Gluten Free Cinnamon Apple Turnovers Recipe

by Carol Kicinski on June 17, 2012

Post image for Gluten Free Cinnamon Apple Turnovers Recipe Until the other day, I can’t tell you how long it had been since I have had an apple turnover. But I can tell you how long I have been obsessing over how to make an easy gluten free apple turnover recipe. Exactly one and a half weeks.

I was watching an interview with a Southern chef and as soon as I heard the words “any Southern housewife worth her salt can make an apple turnover with a tube of refrigerated biscuit dough” the obsession began.

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 – Chebe 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!

Gluten Free Cinnamon Apple Turnover Recipe

Gluten Free Cinnamon Apple Turnovers Recipe

Ingredients

2 medium apples, peeled cored and diced
1/3 cup sugar
2 teaspoons corn or tapioca starch
¼ teaspoon cinnamon
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 whole lemon
1 box Chebe Cinnamon Roll mix
3 large eggs – use divided
3 tablespoons grapeseed or vegetable oil
2 tablespoons plus 1 teaspoon milk or dairy free milk – use divided
¼ cup powdered sugar

Directions

Preheat oven to 400 degrees.

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 the 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.

Servings

A gluten free recipe that makes 4 turnovers.

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Categories:    Dessert

{ 13 comments… read them below or add one }

Shirley @ gfe June 18, 2012 at 12:19 pm

You are so creative, Carol! I know that many will flip over these turnovers. ;-)

xo,
Shirley

Reply

Carol Kicinski June 18, 2012 at 2:15 pm

Thanks Shirley!
xo,
c

Reply

Anna June 18, 2012 at 3:23 pm

You mentioned a “box” of chebe cinnamon roll mix, but mine is in a bag. Can you tell me the size of the box of mix that you used? LOVE chebe!!!!! :D This sounds fantastic!

Reply

Carol Kicinski June 20, 2012 at 7:06 am

Hi Anna, it is 7.5 ounces. Must have changed the packaging.

Reply

Eleanor Meloul June 18, 2012 at 6:52 pm

Eleanor here from Rudi’s Gluten-Free Bakery! Your apple turnovers look delicious! Thanks for posting the recipe:)

Reply

Carol Kicinski June 20, 2012 at 7:10 am

Thank you Eleanor! Enjoy.

Reply

InTolerant Chef June 18, 2012 at 7:13 pm

Terrific idea to use what’s on hand, and the spice is a real bonus, yummo!

Reply

Carol Kicinski June 20, 2012 at 7:12 am

Thanks – and yep, pretty yummo indeed!

Reply

Ina gawne June 18, 2012 at 8:49 pm

What a great idea….I think it has been 20 years since I had an Apple Turnover! My adult (children) would go crazy over these – thanks! Ina

Reply

Carol Kicinski June 20, 2012 at 7:11 am

Thank YOU Ina, enjoy!

Reply

Lynne H June 18, 2012 at 10:05 pm

Sounds yummy and I would love to make them because I looooove apple turnovers. What could I use instead of egg to brush on the outside? I am allergic to eggs. When I need to add eggs to a mix I use ground flax seed and warm water but I don’t know what to use when you need to brush with an egg. Thanks!!

Reply

Carol Kicinski June 20, 2012 at 7:02 am

Just brush with some water to seal the edges and leave off the egg wash, it just won’t be as brown but it will still taste delicious!

Reply

AnnMarie Deis June 22, 2012 at 8:34 am

WOOHOO!!!!! I saw this and IMMEDIATELY went to Amazon to order a bunch of boxes. I see LOTS of apple turnovers in our future!!! Thanks for such a beautiful, and simple!, recipe. xoxo

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