Glütensiz Elmalı Kurabiye | Jale's Turkish Delights

Gluten-free Apple Turnovers

Dough Ingredients:

¾ c. Butter
½ c. Oil
2 Eggs
2 T. Plain Yogurt
1 ½ T. Sugar
2 tsp. Baking Powder
2 tsp. Vanilla
4-5 c. Gluten-free Flour

Filling Ingredients:

3 Apples
2 T. Sugar
2 tsp. Cinnamon
Powdered Sugar to sprinkle on top

Mix all Dough ingredients together. (Start with only 4 cups gluten-free flour, more may be needed while kneading and rolling out.) Use your hands to knead the Dough.
Form the Dough into a large ball and cover, then refrigerate.
While the dough is chilling wash, peel and grate the Apples.
Place grated Apples into a small pot along with Sugar and Cinnamon.
Heat the Apple mixture on the stove until cooking nicely. Then time for 2 minutes before removing from heat. Set aside to cool.
Remove the Dough from the fridge. Pinch off a large chunk and roll it out onto a lightly floured surface.
It can be tricky working with gluten-free flour, so make sure to roll gently and sprinkle on more flour as needed. The Dough should be fairly thin, but not see-through.
Use a round cookie cutter or the top of a water glass to cut circles in the dough.
Use a teaspoon heaped full with the Apple mixture to draw a line down the center of the Dough circle.
Gently fold each side up until the middle overlaps just a bit. (You may want a knife or spatula to help the sides come off the table/counter easily so the Dough doesn’t rip.)
Place the stuffed cookie onto a baking sheet lined with baking paper.
Bake at 340^oF for 20 minutes or until the turnovers begin to turn slightly golden.
Upon removing from the oven, sprinkle Powdered Sugar on the tops. Allow to cool for a few minutes on the baking sheet before removing. This will allow the cookies to firm up a bit and not fall apart as easily when you use a spatula to remove them.