Cherry Quince Turnovers

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Cherry Quince Turnovers {Gluten-Free} | Wheat-Free Meat-Free

Quince strikes again! Mike’s mother sent us a recipe for gluten-free “crescent roll dough.” We couldn’t resist trying it out. There were some quince hanging out in the refrigerator. Crescent roll dough + Quince + a few extra goodies = Cherry Quince Turnovers! :D

Mike’s mother is in a Yahoo group for Celiacs in the St. Louis area, which is where the recipe came from. So thanks go to “Jen” of the StLouisAlerts Yahoo group for sharing this gluten-free dough recipe.

Turnover Dough

  • 1 stick of butter, room temperature
  • 1 cup small curd cottage cheese
  • 1/2 cup cream cheese
  • 1 teaspoon cider vinegar
  • 1 cup oat flour
  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • scant 1/2 teaspoon salt
  • 1/2 teaspoon cream of tarter
  • 1 teaspoon baking soda
  • 3 tablespoons sugar

Cherry Quince Filling

  • 2 quince, cut into small chunks
  • 1/4 cup dried cherries
  • 1 tablespoon orange zest
  • 1/4 cup brown sugar
  • splash of vanilla extract
  • 1/2 tablespoon butter
  1. Start by making your dough. Combine all the dry ingredients, making sure they are thoroughly mixed, set aside. Then combine the butter, cottage cheese, cream cheese in a mixer until well combined, then add the cider vinegar.  Add the dry mixture to the wet mixture and continue mixing until a ball forms. Wrap the dough in plastic wrap and refrigerate for 2 hours.
  2. When you’re ready to make your turnovers, mix all the filling ingredients, except the butter, in a bowl. Heat the butter in a medium sized frying pan over medium high heat. Once the butter is melted, add the filling ingredients and cook for about 5 minutes, until the quince are softened. Set aside.
  3. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Divide the dough into 10 balls. On a well floured surface, press out the balls into a circle. Spoon some of the filling into one half of the circle, then fold over the other half. Finally, fold over the edges to create a seal. Place on the baking sheet. Repeat with the other 9 balls.
  4. Cut a couple little slits in the top of the turnovers. Place in the oven and bake for 20-25 minutes until golden brown.

Makes 10 turnovers

Eaten Turnover

Now, I will be up front with you: When you hear “crescent roll” or “turnover” you likely think of very light, flaky, buttery dough. This dough is good, and similar to pastry dough, but don’t expect the flakiness of normal wheat-filled pastry dough.

Also, we added an extra tablespoon of sugar to the dough, since we knew we were using it for turnovers. This dough certainly could have other uses if you lowered the sugar content (pizza dough, for example).

You can help the edges of the dough stick together by mixing 1 egg with 1 tablespoon of water. Paint that along the edges of the dough before you fold the top half over the filling. You can use then paint the egg wash over the top of the turnovers to give them a little sheen.

As to the taste, I thought a bit more orange zest wouldn’t hurt, but Mike thought the turnovers were fine as is. I’m also sure many people would want to add cinnamon/nutmeg/cloves/allspice/cardamom etc. to the filling. And I’m sure that would taste great, we just didn’t feel like doing that this go round.

I suppose I should also mention that you don’t have to cook the filling. Mike just likes his sweets extra gooey. Decide based upon what texture you want your fruit.

Mike adds: While quince are great, they’d probably be just as good with apple instead. :)

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. If you’re using the pastry for pizza dough, Jen of St. Louis Alerts suggests piercing the rolled-out dough with a fork several times so it doesn’t puff up too much.

    Great photos, Kalinda! They really give an idea of how the pastry comes out.

  2. very nicely done…

  3. @ Debbi: Thanks for sharing. I’m going to use this dough again for the next post, and that tip will be handy.

    @doggybloggy: Why thank you. :D

  4. This looks really good! I’m gonna make it with paige

  5. Give it a try, I hope you like them.

  6. Hey Kalinda!–I’m a little late on this one, but yesterday was Cherry Popover Day. When I looked for recipes from the contributors to All Gluten-Free Desserts, there your recipe was! And the only Cherry Popover recipe at that, just like with Whiskey Sour recipes! Just shared on AGFD. Thanks for being my “go to” gal this week! ;-)

    Shirley

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