For the dough: 4-1/2 ounces gf cream cheese, softened 1/4 cup unsalted butter, softened 3/4 cup gf flour 2 Tablespoons + 1 teaspoon sugar
For the filling: 2 Granny Smith apples, peeled, cored, thinly sliced and then cut in thirds 1/4 cup Craisins 2 Tablespoons sugar 1 teaspoon cinnamon 1 Tablespoon unsalted butter
Beat together the gf cream cheese and butter until fluffy. Mix in the gf flour and sugar until well blended. Form into a ball (the dough will be very sticky), cover with wax paper and refrigerate until well-chilled.
Meanwhile, combine the apples, sugar and cinnamon in a medium bowl. Toss until all the apples are evenly coated with the cinnamon and sugar. Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Add the apple mixture and sauté, turning frequently, until the apples are tender, about 8-10 minutes. Remove from the heat and let cool.
Preheat the oven to 450°F.
Lightly flour a surface with gf flour. Place the chilled dough on the floured surface and dust the top of the dough with gf flour. Roll out the dough to about 1/8 inch thickness. Try to make sure the the bottom surface remains floured so that the dough doesn’t stick when you cut it out. Cut the dough into 3" rounds. Place 1 teaspoon of filling on each round and fold dough over forming a moon shape. Press the edges together to form a seal. Prick the top of the turnover to allow for the steam to vent. Place turnovers on an ungreased cookie sheet. Bake at 450°F for 15 minutes or until nicely browned. Let cool briefly and serve.
These are delicious little treats that will remind you of a wonderful bite of apple pie. Be patient with the dough...it is a little sticky but if you keep with it, it will make a nice flaky crust. A little tip: make sure that the dough is well-chilled before you roll it out.
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.