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Jam Turnovers

Jam Turnovers
Gluten-Free Baking and More, July 2006.
Name: Jam Turnovers
Description: A cross between a cookie and a hand pie, I began making these treats after a summer trip to Maine. I visited the Stonewall Kitchen flagship store and came home with bags full of amazing jams. I wanted to do something special with the sour cherry jam. Turnovers seemed to be the ideal way to celebrate this jam. Since then, I’ve made turnovers with a variety of different jams. I’ll admit, sour cherry is still my favorite, but they’ve all been delicious.
Ingredients: Dry Ingredients

1 1/2 cups white rice flour

1/2 cup sweet rice flour

1/4 cup cornstarch

1/4 cup potato starch

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/4 teaspoon baking soda

Wet Ingredients

1/2 cup solid vegetable shortening

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Jam, about 1/2 cup

Milk for brushing

Extra granulated sugar for topping
Directions:
  1. In a medium mixing bowl, whisk together dry ingredients. Set aside.

  2. In a large mixing bowl, cream together shortening and sugar until thick and pasty. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)

  3. Add eggs, one at a time, and mix until well combined.

  4. Add whisked dry ingredients and vanilla extract. Mix until a dough forms, about 1 minute. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.)

  5. Lightly white rice flour your countertop. Turn dough out onto the countertop. Pat dough into a disk. Wrap with plastic wrap and chill for 2 hours or overnight.

  6. Remove chilled dough from the refrigerator. Allow dough to sit on the counter for about 10 minutes.

  7. Preheat oven to 375°F. Line baking sheets with parchment paper.

  8. Lightly white rice flour your countertop. Roll dough out, about 1/8-inch thick. Using a 3-inch round cutter, cut dough into circles.

  9. Spoon approximately 1/2 teaspoon of jam on half of each circle.

  10. Fold dough over filling. Press edges together. Be sure to press the dough together tightly. If the edges aren’t sealed, the jam will seep out during baking.

  11. Place turnovers about 1-inch apart. Brush cookies lightly with milk and sprinkle generously with granulated sugar.

  12. Bake approximately 10-12 minutes or until golden brown.

  13. Remove turnovers from the baking sheet and allow to cool on a wire rack.

    Makes 24 turnovers
Created By: Elizabeth Barbone
Baker's Note

The success of this recipe really depends on the quality of your jam. Use the best jam you can find. It will make the difference between good turnovers and great turnovers.

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.