Gluten-Free Apple Turnovers

Method

1. Prep melted

   The night before: melt the butter in a 12-inch skillet over medium heat.

2. Sauté 8-10 min · tender but holding their edges

   Add the apples, brown sugar, cinnamon, nutmeg, lemon juice and salt and stir to coat. Cook 8-10 minutes, stirring about every minute, until the liquid reduces to a syrup.

   10m
3. Simmer 2-3 min · thick and glossy

   Stir the cornstarch into the cold water, pour the slurry in, and cook 2-3 minutes more. It is done when a spatula dragged across the pan leaves a track that holds for a second.

   3m
4. Chill overnight · cold

   Off the heat, spread the filling in a shallow layer to cool - in the pan is fine if it is stainless or nonstick, not cast iron or bare aluminum. Refrigerate within 2 hours, uncovered until cold, then covered. The same night, move the pastry from the freezer to the fridge.

5. Prep no free liquid

   Next day, stir the filling. If more than a spoonful of liquid has separated, drain it off.

6. Assemble 4 pieces per sheet

   Work with one pastry sheet at a time and keep the other in the fridge - gluten-free puff turns sticky and tears as it warms. Roll lightly on a rice-floured surface and cut into 4 pieces.

7. Assemble crimped

   Lay the pastry on parchment first, then spoon about ⅓ cup of filling onto one half, leaving a ½-inch border. Treat ⅓ cup as the maximum. Brush the border with egg wash, fold over, press and crimp with a fork. Patch any cracks with a scrap and brush over the seam.

8. Chill 15 min · firm

   Freeze 15 minutes, or refrigerate 45 minutes if freezer space is short. Meanwhile heat the oven to 400F.

   15m
9. Bake 22-28 min · deep golden

   Brush the tops with egg wash, sprinkle with coarse sugar and cut 2 vents in each. Bake 22-28 minutes, darker than feels right, rotating the trays and swapping racks halfway.

   28m
10. Rest 15 min · cool enough to hold

    Cool 15 minutes before eating.

    15m