Makes about 4 servings. Difficulty
1/2 cup gf flour 2 Tablespoons sugar 2 Tablespoons gf cream cheese 1 Tablespoon unsalted butter 1 Tablespoon ice water Dash of salt
2/3 cup raspberries, fresh or frozen (if frozen, thawed and drained) 2-1/2 Tablespoons sugar, divided 1 teaspoon cornstarch 1 teaspoon lemon juice Zest from 1/2 lemon 1 large egg white, lightly beaten 2 Tablespoons unsalted butter, melted
Using a food processor, pulse together flour, 2 tablespoons sugar, cream cheese, butter and salt until mixture resembles coarse meal. Add ice water and continue to pulse until combined.
Press mixture into a 4" disc, wrap in plastic wrap and chill for at least 20 minutes.
Preheat oven to 400 degrees F.
Line a baking sheet with foil and lightly butter foil.
Divide dough into 4 equal pieces. Roll each piece out between 2 sheets of parchment into 5" circles.
Place dough in freezer for 5 minutes or until plastic wrap can be easily removed.
In a medium bowl, combine raspberries, sugar, cornstarch, lemon juice and zest.
Place one rolled dough disc on a lightly gf floured surface, and brush dough with egg white. Spoon about 2 tablespoons of raspberry filling onto half the dough disc. Fold dough over and press to seal. Pierce turnover with a fork. Repeat above procedure with remaining dough and filling. Brush turnovers with melted butter and sprinkle with sugar.
Bake for 15 minutes or until lightly browned. Cool on a wire rack.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.