[pinit] It’s no secret that I’m hopelessly devoted to gluten free biscuit dough. As far as I’m concerned, it can do pretty much everything. Oh, you need proof? Two words: Biscuit Donuts. I always always always have a batch of the Extra-Flaky Buttermilk Biscuit dough from page 227 of GFOAS Bakes Bread in my refrigerator or freezer (don’t have the book? use this gluten free biscuit recipe from the blog—it’s fabulous too!). Sometimes, I’ve already shaped it into biscuits and I can just pop those right in the oven for dinner, or even bake them over some ground beef and make a quick shepherd’s pie sort of deal. Other times, the dough is frozen in a rectangle and all I have to do is leave it in the refrigerator overnight to use the next day however I like. And one of the ways I really really like to use it? The quickest and easiest gluten free cherry turnovers you’ve ever seen. That’s how.
Light and flaky, and filled with good cherry preserves, these turnovers only take a few minutes to throw together but you’d never know it to look at ’em.
Since cherries aren’t in season yet, and in the name of making things as easy as humanly possible, I went with preserves. Preserves are like jelly or jam, but they’re not smooth. They have chunks of fruit. As far as I’m concerned, that makes preserves basically the same as pie filling, just with fewer ingredients. Sold!
Have I convinced you yet of the magic that is biscuit dough? C’mon. Keep some on hand and I bet you’ll sleep better at night! Your skin will be glowing! Your children will be well-behaved! Your partner will whisk you away on a romantic weekend getaway!
Easy Gluten Free Cherry Turnovers
1 recipe gluten free biscuit dough (I used the Extra Flaky Buttermilk Biscuits from page 227 of GFOAS Bakes Bread, but the Gluten Free Biscuits from the blog would work just fine, too—try using buttermilk in place of milk or cream), chilled
8 ounces cherry preserves
Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)
1 cup (115 g) confectioners’ sugar
1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
Prepare the biscuit dough, rolling it out into a rectangle about 1/4-inch thick. While rolling and folding the biscuit dough, sprinkle with enough additional gluten free flour that you end up with a smooth dough. If using the recipe for Extra Flaky Buttermilk Biscuits from GFOAS Bakes Bread, you should expect to use up to another 1/4 cup (35 g) Gluten Free Pastry Flour. If using the biscuit recipe from the blog, you should expect to use another 2 to 3 tablespoons (18 to 24 grams) all purpose gluten free flour.
Shape and fill the turnovers. With a sharp knife or pastry cutter, slice the rectangle of dough into 4-inch squares. Gather and reroll scraps. Separate the squares from one another and place 2 teaspoons of cherry preserves on top of each square, slightly off-center so the filling is enclosed when the dough is folded, not caught in the fold. Moisten the edges of each square with a wet finger, and fold each square of dough in half diagonally to creat a triangle, gently pressing out the air as you fold. Press the edges of the triangle to seal and, using a sharp knife or pastry cutter, slice two vents on top of each turnover. Place the turnovers an inch apart on a prepared baking sheet, and place in the freezer until firm.
Bake the turnovers. Remove the chilled turnovers from the freezer and brush each generously with the egg wash. Place in the center of the preheated oven and bake until the turnovers are puffed and pale golden all over, and more brown around the edges (about 15 minutes). The filling will almost certainly leak a bit. No problem! Remove from the oven and allow to cool slightly.
Make the glaze. While the turnovers are cooling, in a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix well, until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin it too much, add more confectioners’ sugar a teaspoon at a time to thicken to the appropriate consistency. Drizzle the cooled turnovers with the glaze and serve.