We fell in love with Fruit Turnovers with our afternoon tea when we were in Northern California and frequented the Big Basin Café in Saratoga. Here is our version which I love even more. The dough is lighter in flavor and texture and it’s gluten-free!
4 organic apples (other fruit may be used like pears, bananas, berries, pitted cherries)
Pie Crust Dough.
Preheat oven to 385oF. Line a baking sheet with parchment paper.
Prepare one recipe of Pie Crust Dough. Our recipe is gluten-free and very easy to handle.
Core and slice apples very thin and cut into small pieces. Organic apples do not need to be peeled.
Divide dough into 12 pieces. Prepare 2 square pieces of parchment paper, at least 6 inches in length and width. Roll a piece of dough into a 4 inch circle. Edges can be trimmed and pressed to make a circle.
Place about 2-3 tablespoons of apples on 1/2 of the circle, leaving about 1/4 inch free on the edge. Carefully fold the dough over, pinch the edges and trim with a fork’s tines. Repeat with remaining dough and apples.
Bake for 20-25 minutes. Remove from oven. Turnovers may be served hot or allowed to cool.