These blueberry turnovers use the same tender, flaky gluten free dough I use for both my pop tarts and pies. Only these are filled with a homemade lemony-blueberry compote. They can be made without dairy or egg, if you like.
And they’re still great tasting 3 or 4 days later. Just be sure and keep them well covered.
- GF flour mix - 2 cups
- coconut sugar (Sucanat or organic cane sugar) - 3 Tablespoons
- xanthan gum or guar gum - 1 teaspoon
- egg - 1 (whisked) or *1/4 cup egg alternative
- water - 3 Tablespoon (icy cold)
- lemon juice or apple cider vinegar - 1 Tablespoon
- sea salt - 1/4 teaspoon
- coconut oil, non-hydrogenated shortening, unsalted butter or non-dairy buter - 1 cup (chilled in freezer for 15 min.)
- BLUEBERRY FILLING -
- blueberries - 2 cups (fresh or frozen)
- water - 2 Tablespoons
- cornstarch, arrowroot or tapioca starch - 2 - 4 teaspoons (as necessary)
- coconut sugar (Sucanat or organic cane sugar) - 1/4 cup
- lemon zest - 2 full teaspoons
- EGG WASH - (optional)
- egg - 1
- water - 1 teaspoon
- coconut sugar, white, turbinado or sparkling sugar - as you like
To prepare the blueberry compote:
In a small saucepan on the stove, stir the fresh or defrosted blueberries, sugar and water together and simmer for approximately 10 minutes. The blueberries will begin to pop.
To thicken: Separate the blueberries from the juice by scooping the berries out with a slotted spoon and placing them in a bowl, leaving the juice in the saucepan. There are a couple of ways I like to do this next step. You may either add a small amount of arrowroot, tapioca flour or cornstarch and bring to a slow boil on the stove, stirring constantly and pressing out any lumps. OR you can pour some of the juice into a jar, add the starch of your choosing, put the lid back on and shake the mixture together. This ensures less lumps. Then return it to the saucepan and allow it to simmer and thicken.
Finally, return the blueberries, add the lemon zest and mix together, and there you have it!
A lemony-blueberry compote you can use now, make a few days ahead of time, or freeze until you wish to use it.
To prepare the dough:
Measure 1 cup coconut oil, butter or non-dairy butter and pop into the freezer for 15 minutes.
In a bowl or food processor measure gluten free flour mix, sea salt and xanthan gum and whisk or pulse together.
In a separate bowl whisk together the egg (or egg alternative - see directions below) and 1 Tablespoon vinegar or lemon juice and set aside.
Add the chilled coconut oil or butter to the flour mix.
Cut it with a fork or pulse in the processor until the clumps are gone. If cutting it by hand you will want to add small amounts of the oil/butter at a time so it's easier to work through.
Now add the egg/vinegar mixture and 3 Tablespoons ice cold water and pulse. (The quickest way to chill the water is to add a few ice cubes to it.) If using a food processor, the dough will ball up on one side.
Cut the dough into two equal halves and wrap one in plastic wrap (and refrigerate) to keep it from drying out as you work with first one half, and then the other.
To prepare the turnovers:
Preheat the oven to 400 degrees Fahrenheit. Spray or line a cookie sheet with parchment paper or a silicone mat.
Lay a sheet of wax paper, parchment paper or plastic wrap on the counter. If using wax paper or parchment paper, lightly flour. (It's not necessary to do this if you're using plastic wrap, though it may make the dough easier to work with.)
Lay half of the chilled dough on top and again, if using wax paper or parchment paper, sprinkle a little GF flour over the top. Then cover.
Roll out the chilled dough so that it measures approximately 10" x 10". It may be square or more circular in shape. (Circular doesn't leave any leftover bits.)
Now cut into four 5" pieces.
In a small bowl, whisk together 1 egg and 1 teaspoon water to make the egg wash. Brush the egg wash along the inside of the rounded or squared edge of the dough.
If you prefer not to use egg, just proceed with the instructions.
Scoop a heaping tablespoon of blueberry compote into the middle.
Gently ease the pointed corner up and over the compote and press at the center edge. This will leave you with an open flap on either side. If your dough is square, it will resemble a triangle at this stage. Fold each side up over the top layer and press the edges together. If your dough is rounded, it will look more like the letter "D" (as those on the plate do).
You may seal it further by dipping your fingertip or brushing the egg wash onto the edges that have just been folded up over the top, and smoothing. This will prevent more of the blueberry goodness from spilling out while it bakes. Though it's no crime if it does. A little spills out of mine and they're still delicious. :)
Place them gently onto the baking sheet and then press the rounded (or squared) edge with the tines of a fork.
Now, using a fork, toothpick or knife, poke a few holes or make a couple of slits in the top to release the steam.
Brush the pies with the egg wash and sprinkle with sugar.
Bake for 16 - 22 minutes, or until edges are golden brown. Oven temperatures may vary so keep an eye on them. Sometimes mine take 18 minutes - sometimes it's 20.
Makes 8 turnovers.
*To make an egg alternative: Measure 1 Tablespoon white chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir together and allow to set until it forms a gel. Then proceed as you would with a regular egg - adding it to the liquid ingredients.