Gluten-Free Strawberry and California Prune Turnovers

Makes: 10-12Prep Time: 20 minutesCook Time: 20 minutes


  • For the filling    
  • 1/4 cup strawberry jam (no added sugar)
  • 1/2 cup California Prune purée
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • For the pastry:
  •  2 cups gluten-free flour (preferably brown rice flour)
  •  1/4 teaspoon cinnamon
  •  1/8 teaspoon salt
  •  6 tablespoons coconut oil
  •  ½ cup apple sauce
  •  1/2 cup California Prune purée
  •  1/4 cup ice cold water
  • For the Glaze
  •  1/4 cup California Prune purée
  •  2 tablespoons melted coconut oil
  •  1/8 teaspoon vanilla extract


  1. Preheat oven to 190°C.
  2. For filling, combine jam, California Prune purée, vanilla and cinnamon in a bowl.
  3. Combine flour, cinnamon and salt in a large bowl.
  4. Using a pastry cutter or knives cut in coconut oil until well blended. Add apple sauce, puréed California Prunes and water and mix well to form a dough.
  5. Turn dough onto lightly floured surface and knead for about a minute.
  6. Divide dough into 5-6 equal sections.
  7. Divide each section of dough into two equal sections.
  8. Using hands, flatten each section into circles/ovals.
  9. On one section spoon on about 1 tablespoon of filling and then top with other half.
  10. Press the sides of the pie down using a fork.
  11. Repeat with remaining pies.
  12. Bake for about 20 minutes, or until golden. For glaze, combine all ingredients and top onto pies.