Flaky Gluten-Free Turnovers

Have you ever walked past a bakery display and sighed, wishing you could grab one of those golden, flaky fruit turnovers—only to remember they’re off-limits? This gluten-free turnover recipe will change that. With buttery, crisp layers and juicy fruit filling, they look and taste just like the real thing. If you’ve missed that satisfying crackle of pastry giving way to warm, sweet filling, you’re going to want to stick around. This recipe is easier than you think—and yes, it’s entirely gluten free.

I’ll walk you through every step of how to make these fruity gluten-free puff pastry turnovers from start to finish using my easy gluten-free rough puff pastry dough. These turnovers are versatile enough to fill with your favorite fruits, chocolate, or savory fillings. And the best part? The gluten-free rough puff dough actually works—no cracking, no crumbling, just light, golden layers you can count on.

Why my gluten-free pastry flour blend is best for pastry:

Gluten-free baking is tricky, and the flour blend you use can make or break a recipe—especially in delicate pastries. That’s why I created a special gluten-free pastry and cake flour blend that’s lighter than traditional all-purpose blends but still sturdy enough to roll and shape. It helps create a soft, pliable dough that doesn’t fall apart and bakes into pastries with a tender, flaky bakery-style crumb.

When creating and testing my new flour blend, I found that lowering the amount of whole grains made a big difference because whole grains tend to make pastry heavier. I also increased the starches for more fluffiness for cakes and flakiness for pastries.

This blend is made with easy-to-find ingredients and is designed explicitly for recipes like pastries and cakes—anything where texture matters. I’ve tested it side by side with two store-bought blends, and in almost every case, this DIY version performs better. (The other blends were good, but my blend improved the texture.)

Key Benefits of My Blend:

• It has a lighter texture for delicate pastries.
• There is a lower whole grain content for a better rise.
• Better results vs. most store blends in tests

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below. Before you start, grab my gluten-free pastry flour and rough puff pastry dough recipes and make them. You need one rough puff pastry to make these gluten-free fruit turnovers.

• Gluten-Free Rough Puff Pastry Dough – I highly recommend my recipe, but if you are short on time, Sweet Loren’s makes a puff pastry you can find at some Target stores. See above to get my recipe.
• Filling – You can fill these delicious turnovers with fruit, jam, pie filling…or use something savory.
• Egg and Milk – The egg wash will give your turnovers a golden, shiny look.

Step 1: Take the rough puff pastry out of the refrigerator and remove the plastic wrap. Place it onto a silicone mat. I like using a silicone mat because it is easy to roll the dough on. It doesn’t slip while rolling the dough, and it is easy to clean.

Step 2: Use a rolling pin to roll the dough out to 1/4 inch thickness. Do not roll it thinner, or it will be more difficult to get the flaky layers. If the dough is sticking slightly, dust with a bit of gluten-free flour—don’t overdo it.

You should see bits of butter from the laminating process when making the rough puff pastry. This is good because they will steam and form the flaky layers.

Step 3: Take a sharp knife and slice out square shapes. Do not drag the knife or move it side to side in the dough. Cut down, remove the knife carefully, then cut down again. If you drag the knife, it can seal the edges, making it more difficult for the flaky layers to rise.

Sandi’s TIP: You can also use a pizza cutter or bench knife for cleaner cuts.

Step 4: Carefully move each square to a parchment paper-lined baking sheet. If you have difficulty getting the dough up, use a bench scraper to slide under the dough and lift it off the silicone mat.

Step 5: Add some pie filling, fruit, or jam to the square cut pieces of dough. Carefully fold the dough over the fruit filling. If you add too much fruit filling, some can spill out a little bit. To lower this risk, you can use more fruit from the pie filling and less of the thick syrup.

👀 Sandi Says: If you assemble these on your silicone mat, move the pastries to a parchment paper-lined baking sheet. You can use the bench scraper or a flat metal spatula to scoop under each pastry to lift it.

Step 6: Use a fork to crimp down the edges of the pastry. Use a sharp knife to make two air holes for the hot steam to vent during baking.

Step 7: Place the turnovers in the freezer until the oven is preheated to 425º F. High heat is best when making rough puff pastries like these turnovers because it helps the butter steam quicker. This will help prevent any butter leakage by allowing the butter to steam in the dough pockets and make the flaky layers.

Step 8: Mix the egg wash and use a pastry brush to brush the top of each turnover with the egg wash.

Step 9: Bake the turnovers for 20-25 minutes until golden and flaky. The actual baking time can vary depending on the size of the turnovers you make.

Step 10: Remove the turnovers from the oven and slide the parchment paper with the turnovers onto a wire cooling rack. I do not recommend eating them hot. The filling is very hot, and the pastries need to cool to set the flaky layers. The layers may be too moist if you cut into them too soon.