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–+ servings

Gluten Free Strawberry Turnovers

These gluten free strawberry turnovers are flaky, sweet, and perfect for breakfast or dessert. A delightful treat the whole family will love.
Gluten Free Strawberry Turnovers
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 6 pieces
Calories 461 kcal
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Equipment

  • pastry cutter
  • Rolling Pin

Ingredients
  

For the Pastry Dough

  • 2 cups Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Tapioca Starch
  • 1 tbsp Granulated Sugar
  • 1 tsp Xanthan Gum
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter, cold and cubed
  • 4 oz Cream Cheese, cold and cubed
  • 1 Large Egg
  • 1 tbsp Ice Water

For the Strawberry Filling

  • 2 cups Fresh Strawberries, diced
  • 1/4 cup Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 tbsp Fresh Lemon Juice

For the Egg Wash & Glaze

  • 1 Large Egg, beaten
  • 1 cup Powdered Sugar
  • 2 tbsp Whole Milk
  • 1/2 tsp Vanilla Extract

Instructions
 

  • In a large bowl, whisk together the gluten free flour, tapioca starch, sugar, xanthan gum, and salt. Add the cold cubed butter and cream cheese, then use a pastry cutter or your fingertips to work them in until the mixture resembles coarse crumbs with some pea-sized butter pieces.
    Add the egg and ice water, then stir until the dough comes together. Shape it into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • While the dough chills, make the filling. In a medium saucepan over medium heat, combine the diced strawberries, sugar, cornstarch, and lemon juice. Cook, stirring frequently, for 5 to 7 minutes until the strawberries break down and the mixture thickens into a jammy consistency. Remove from heat and let cool completely.
  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll the chilled dough out on a well-floured surface to about 1/8 inch thickness. Cut out 6 squares or rectangles, roughly 5 inches each. You may need to re-roll scraps.
  • Spoon about 2 tablespoons of the cooled strawberry filling onto one half of each dough square, leaving a 1/2 inch border. Fold the dough over diagonally to form a triangle or fold in half for a rectangle shape. Press the edges firmly with a fork to seal.
  • Place the turnovers on the prepared baking sheet. Brush each one with beaten egg. Use a fork to poke 2 to 3 small vent holes in the top of each turnover.
    Bake for 20 to 25 minutes, until puffed and deeply golden brown.
  • While the turnovers cool slightly, whisk together the powdered sugar, milk, and vanilla until a smooth glaze forms. Drizzle generously over the warm turnovers and let the glaze set for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 461kcalCarbohydrates: 62gProtein: 6gFat: 21g
Keyword fruit dessert, gluten-free, pastry, strawberry turnovers
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