GF Apple Turnovers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2.5 cup - *Better Batter Gluten Free Flour.5 cup - *Confectioners Sugar.5 tsp. - *Diamond Crystal Kosher Salt*B.5 tsp - Baking Powder10 tbsp - *Butter - unsalted.75 cup (8 fl oz) - Water, tap (Iced, do not add ice to volumn amount)1 (21oz) - *Apple PIe Filling, lite, Lucky Leaf 2 - Egg Whites1 - Tblsp, water
Dough:
1) In a large bowl place flour, sugar, salt and baking powder and using a wisk mix well.
2) Cut butter into pea size bits and add to flour mixture. Using a spoon mix well until all the butter pieces are coated with the flour mixture.
3) Remove ice from water and slowly add half a cup of iced water and using your hand ( I use a baggie over my hand to keep it from sticking to me ) squeeze mixture until it starts to come together. Add water as needed by the Tablsp. until dough forms roughly.
4) Wrap dough ball tightly with plastic wrap and refrigerate for 30 minutes.
5) While the dough is chilling pour contents of the pie filling onto a plate and dice into small pieces.
6) Once the dough is chilled remove from fridge and break into 7 equal balls (Approx. 3.8 oz. each)
I keep these in fridge until I am ready to use them as you do not want the butter to melt down yet.
Preheat oven at 400 degrees F
7) Taking one ball at a time, place between two sheets of parchment paper and roll out until about 1/8 inch thick.
8) Place 1/3 cup of the pie filling in center of dough and fold over pinching the ends closed and set aside ( I set them on an inverted baking tray lined with parchment paper).
9) Repeat with rest of the dough.
10) Wisk 2 egg whites with a Tablespoon of water to make an egg bath.
11) Brush the tops and sides of the turnovers with the egg bath
12) Place in over for 30 min or until golden brown ( I turn the tray front to back about halfway through so they brown evenly).
Serving Size: Makes approx. 7 turnovers
1) In a large bowl place flour, sugar, salt and baking powder and using a wisk mix well.
2) Cut butter into pea size bits and add to flour mixture. Using a spoon mix well until all the butter pieces are coated with the flour mixture.
3) Remove ice from water and slowly add half a cup of iced water and using your hand ( I use a baggie over my hand to keep it from sticking to me ) squeeze mixture until it starts to come together. Add water as needed by the Tablsp. until dough forms roughly.
4) Wrap dough ball tightly with plastic wrap and refrigerate for 30 minutes.
5) While the dough is chilling pour contents of the pie filling onto a plate and dice into small pieces.
6) Once the dough is chilled remove from fridge and break into 7 equal balls (Approx. 3.8 oz. each)
I keep these in fridge until I am ready to use them as you do not want the butter to melt down yet.
Preheat oven at 400 degrees F
7) Taking one ball at a time, place between two sheets of parchment paper and roll out until about 1/8 inch thick.
8) Place 1/3 cup of the pie filling in center of dough and fold over pinching the ends closed and set aside ( I set them on an inverted baking tray lined with parchment paper).
9) Repeat with rest of the dough.
10) Wisk 2 egg whites with a Tablespoon of water to make an egg bath.
11) Brush the tops and sides of the turnovers with the egg bath
12) Place in over for 30 min or until golden brown ( I turn the tray front to back about halfway through so they brown evenly).
Serving Size: Makes approx. 7 turnovers
Nutritional Info Amount Per Serving
- Calories: 346.8
- Total Fat: 15.7 g
- Cholesterol: 0.0 mg
- Sodium: 141.1 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 1.4 g
- Protein: 2.6 g
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