Gluten-Free Apple Turnovers

Instructions

• 1.

  APPLE FILLING

• 2.

  Heat butter, sugar and cinnamon in a large saucepan over medium heat until the butter starts to melt. Add apples and lemon juice, stir to combine and cook until the apples begin to soften but still holding shape. Stirring as needed, about 3 - 5 minutes. 

• 3.

  Mix water with arrowroot/tapioca and add to the apples. Cook for about another minute until the sauce starts to bubble. Remove from the heat, bring to room temperature and refrigerate for 30 minutes or until ready to use. You can make the filling a day in advance.

• 4.

  PASTRY

• 5.

  Using a large bowl, whisk together flour, sugar, xanthan gum, baking soda and salt.

• 6.

  Using a box grater, grate the chilled butter into the flour. Using a fork, mix the butter with the flour, and then using your fingers, work the butter into the flour until slightly crumbly.

• 7.

  Add sour cream and mix. The dough will still be a bit dry. Add one tablespoon of ice water at a time and use your hands, knead the dough until it begins to come together. If the dough is too dry, keep adding 1 tablespoon of ice water at a time while working the dough until it holds together. I used 6 tablespoons.

• 8.

   Transfer dough onto a plastic wrap and form a compact disk. Wrap the dough and place it in the refrigerator for 45 minutes.

• 9.

  Preheat oven to 400 F and line a large baking tray with parchment paper

• 10.

  Divide the dough in half. Working with one half at a time, roll the dough out on a lightly floured parchment paper into a square about 1/8-inch thick, using flour as needed to keep the dough from sticking. Cut into for squares.

• 11.

  Add apple filling over half of each square and fold the pastry over apples. Wet the tips of your fingers lightly with water and moisten inside of the edges of the pastry dough. Press the edges to seal the filling. Transfer to a lined baking tray. The apple filling should fill eight pastries, I used about two tablespoons of filling per each pastry.

• 12.

   Using a sharp knife, cut three slits in the top of each pastry and brush the tops with egg wash and sprinkle with sugar.

• 13.

  Bake for 23 - 26 minutes until golden brown. Remove from the oven and place pastries on a cooling rack. Enjoy warm or at room temperature