Gluten Free Cinnamon Apple Turnovers Recipe
Updated Apr 02, 2020, Published Jun 17, 2012
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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 cinnamon apple turnovers 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 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
Instructions
- 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are so creative, Carol! I know that many will flip over these turnovers. ;-)
xo,
Shirley
Thanks Shirley!
xo,
c
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!
Hi Anna, it is 7.5 ounces. Must have changed the packaging.
Eleanor here from Rudi’s Gluten-Free Bakery! Your apple turnovers look delicious! Thanks for posting the recipe:)
Thank you Eleanor! Enjoy.
Terrific idea to use what’s on hand, and the spice is a real bonus, yummo!
Thanks – and yep, pretty yummo indeed!
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
Thank YOU Ina, enjoy!
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!!
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!
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
These is genius :) What a wonderful idea. I have gluten free pie crust mix in my pantry and was wondering that would work to make a turnover, but my concern was that the dough would be too hard to work with. If I recall correctly chebe is not too sticky is it? Making it easier to work with? Thanks I’m going to try this.
Veronique,
Yes it is. What I would suggest is rolling it out between two sheets of wax paper, it will make it easier to roll and work with. If it’s too sticky you can sprinkle a little gluten free flour on the bottom and top.
xo,
Carol