This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
If you’ve been craving Gluten Free Apple Turnovers then look no further – these took me right back to my pre-coeliac days! Golden, flaky puff pastry with a sugary topping and a tangy apple filling. The perfect autumn treat – you’d never know they’re gluten free.
My Gluten Free Apple Turnovers Are The Real Deal!
- Why choose this recipe? Not only are gluten free apple turnovers the ultimate recipe for autumn comfort food, they are super easy to make gluten free. The puff pastry is so buttery and flaky and it works deliciously with the tangy apple filling.
- Top Tip: You can use the pre-made JusRol gluten free puff pastry, but I highly recommend making your own homemade gluten free puff pastry for these. It’s easier than you think and SO much flakier!
- Apples of choice: This recipe works really well with Bramley apples (cooking apples) or any windfall apples from the garden. In the US I’d recommend Granny Smith apples – a tarter apple will hold up better while cooking.
- Anything else? If you’ve got a glut of apples to use up, make sure you also check out my gluten free apple pie, gluten free apple muffins and gluten free apple crumble too. All perfect for fall baking!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these gluten free apple turnovers with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Puff Pastry: I recommend using my gluten free puff pastry recipe, which will make around 6 turnovers. The pre-made JusRol gluten free puff pastry can be used (and will make 4 turnovers as it’s a smaller quantity) but I find it a lot less flaky and delicious!
- Apples: Bramley apples (cooking apples) are best for this recipe but you can use Granny Smith apples if you can’t find these.
- Sugar: I use light brown sugar in the filling and demerera sugar for that trademark crunchy topping. Granulated sugar could also work.
- Cinnamon: Feel free to add any other spices you love, like ground ginger.
- Butter: To make this recipe vegan/dairy free, you’ll need to use the JusRol pastry (as mine relies on butter) and swap this for a dairy free butter alternative.
- Cornflour: Or cornstarch in the US.
- Lemon Juice
- Egg: If making dairy free/vegan apple turnovers, use dairy free milk instead.
How to Make Gluten Free Apple Turnovers
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free apple turnovers are to make.
Recipe Tip
Don’t waste your gluten free puff pastry offcuts – and don’t scrunch them up. You’ll lose the layers you worked so hard to make! Instead, lay them out on a lined baking sheet and turn them into gluten free cheese straws.
Storing and Freezing Instructions
TO STORE: These gluten free apple turnovers can be eaten hot or cold. To store, cool completely and pop in an airtight container for up to 3 days. Eat cold or reheat.
TO FREEZE: You can also freeze these gluten free apple turnovers. I’d recommend defrosting in the fridge then reheating before eating for the best texture.
More Gluten Free Fall Recipes
If you like these gluten free apple turnovers then make sure you check out these other gluten free Fall baking recipes too…
- Gluten Free Pear Crumble
- Apple Upside-Down Cake
- Gluten Free Pumpkin Bread
- Gluten Free Sausage Rolls
- Gluten Free Dorset Apple Cake
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
- Tag me on Instagram with your amazing creations so I can share them!
- Join my Facebook group to meet other awesome gluten free people
Gluten Free Apple Turnovers Recipe
Equipment
Ingredients
- 1 batch gluten free puff pastry, (1 batch of my homemade puff pastry recipe – see notes if using pre-made like JusRol)
- 2 large Bramley apples, (or Granny Smith apples)
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 25 g unsalted butter
- 1 tbsp cornflour
- Juice of half a lemon
- 2 tbsp demerera sugar
- 1 egg, (beaten, for brushing)
Instructions
- Make the gluten free puff pastry as per the instructions and then chill for at least an hour.
To make the filling:
- Peel and core the apples, then cut them into 1-2cm chunks. Add to a saucepan along with the brown sugar, cinnamon, butter, cornflour and lemon juice.
- Place the pan on a low heat. Stir until the butter has melted, then cook for a further 5-7 minutes. Remove from the heat and leave to cool to room temperature before making the turnovers (you can also make this the day before and refrigerate).
To make the turnovers:
- Roll the pastry out to form a large square/rectangle, around 5mm thick. Mine measured approx 30cm x 25cm. Square off the edges (you can turn the offcuts into gluten free cheese straws instead of wasting them!)
- Cut the pastry into 6 even-sized rectangles – the more square you can get these, the better – you can always separate them and roll them out a little thinner individually.
- Fill the pastry with around 2 tbsp each of the apple filling, leaving a border. Brush the border with beaten egg, then fold the pastry diagonally over the filling, sealing the eggwashed edges. Crimp using a fork.
- Use a fork or sharp knife to create a few holes/little slits in the top to let any steam escape while cooking. Arrange on a lined baking tray (or two) with space between them.
- Place the baking tray/s in the fridge to chill for at least 30 minutes – this is super important for the best puff! Meanwhile, preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Once the oven is hot, remove the trays from the fridge. Brush the turnovers with beaten egg, sprinkle with the demerera sugar, then place in the oven. Bake for 25-30 minutes until golden brown.
- Remove the apple turnovers from the oven and cool for at least 15-20 minutes on a cooling rack before eating, as the filling will be molten hot! Enjoy warm or cold – they're great with ice-cream, custard or even whipped cream!
Notes
- To Use Pre-Made JusRol Gluten Free Puff Pastry: My homemade gluten free puff pastry is preferred for this recipe, but if using pre-made, this will only make 4 turnovers (or 6 mini ones). Divide the pastry into 4 even-sized pieces and follow the instructions above. You may have a little extra filling left but you can freeze this for next time!
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you find it easier to follow a visual aid, I’ve included step-by-step photos in the post above.
- Storing: These gluten free apple turnovers will keep for around 3 days in an airtight container before they go too soft. I prefer to reheat in the air fryer or oven before eating as they crisp up again nicely!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you made this apple turnover recipe and loved it. It really helps support my website and get my recipes out there. Thank you! xx
Nutrition
More Gluten Free Pastry Recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
I just love these gluten free apple turnovers so much, I hope you do too! Let me know what you think if you make them?? x
Made these twice now already (using justrol pastry made 6 small ones), the recipe is great and they are delicious! Now I don’t have to miss out on my favourite treat 😀
Sarah,
Would you happen to know if I could use homemade butter in this recipe?
We have a small farm with a beautiful herd of Jerseys.
I make fresh butter and it’s pure and orange in colour.
The store bought butter has too much liquid still in it.
And ruins even a lovely cake, ends up heavy and doughy, raw on the bottom.
Thanks
Hi Anne Marie, that sounds amazing! I’ve not tried it, but in theory if it has less liquid in it, it should work even better!