The word “turnover” first appeared in print in 1798 (Oxford English Dictionary), but the 1753 edition of The Complete Housewife: or Accomplish’d Gentlewoman’s Companion includes a recipe for an early version called “Pasties.” These were made with apples, ambergris or orange flower water, and puff paste. Our recipe doesn’t have anything as exotic as orange flower water or ambergris, but they are gluten free and taste fabulous! Difficult to make the first time, they get easier once you get the hang of it, and are certainly worth the effort. These are filled with cherry pie filling but you can use any filling you want – including savories if you omit the sugar.
Makes 4 to 5 five-inch turnovers.
What you’ll need:
Half of a batch of Mary’s Magnificent Pastry which is:
1 cup Bob’s Red Mill All Purpose Flour (Also works well with Cloud 9 flour)
1 teaspoon xanthan gum
1/2 cup butter (chilled and cut into cubes)
1/4 cup sour cream
1 egg white
1 tablespoon white sugar
Butter spray such as Butterlicious or Becel Topping and Cooking Spray
Approximately 1 cup of your favorite gluten free pie filling
What you’ll do:
Heat oven to 350 degrees.
Put flour and xanthan gum in food processor and pulse a few times until combined. Add butter and pulse until the dough forms pea size balls. Add sour cream and pulse until it starts to hold together but do not to completely blend in the butter.
Remove from food processor and work together on floured surface. Wrap in plastic wrap and place in fridge for at least 4 hours and up to three days.
To make the turnovers, remove the dough from the fridge and cut into quarters.
Place a sheet of parchment on your counter and spray a six inch circle with butter spray. Place one piece of dough on the parchment and cover with a second piece of sprayed parchment. Press flat with your hand and then roll out until it is large enough to cut out a five inch square.
TIP: Make a template by cutting a 5-inch square out of a piece of cardstock or cardboard.
TIP: If you are having trouble keeping the dough from scooting across your counter while you roll it out, hook a corner of the parchment over the edge of your counter and hold it with your hip while rolling.
Flip the rolled dough and parchment “sandwich” over and carefully peel back the top piece of parchment. Place your template on top of the dough and cut around your square. Remove excess dough and set aside.
Now you have a square or diamond-shaped piece of dough. On the bottom half of the diamond, place a couple of spoonfuls of pie filling (just under a quarter cup or so) keeping it back from the edges.
Now “turn over” the top half of the diamond to cover the filling and press the edges together. This dough will melt together and seal itself quite easily so you don’t have to roll or mash the edges with a fork. Just gently press it down. Cut vent holes on the top of the pastry.
Carefully loosen the edges of the turnover from the bottom piece of parchment by slightly lifting the pastry and peeling the parchment off. Now take a large spatula and spray it with butter spray. Slid it under the turnover and gently move it to your parchment-covered cookie sheet.
Repeat for the other four pieces of dough and you should have enough left over from the cuttings for a fifth turnover.
TIP: If the dough begins to stick to your parchment, either flip the paper over and use the clean side or grab a new piece of paper. Make sure you butter it before using.
Now in a small bowl whip your egg white until frothy and brush onto your turnovers. Sprinkle liberally with white sugar.
Bake for 15-20 minutes or until the pastry turns golden brown and flaky. Remove and let cool completely before eating. In fact, these are even more like regular turnovers the next day – if you can wait! Store on counter covered with a fresh tea towel.
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