http://artofglutenfreebaking.com
Art of Gluten-Free Baking
Special Equipment Needed
-rolling pin
-ruler or measuring tape
-sharp knife
-pastry brush
Ingredients
1 recipe of Art of Gluten-Free Baking's Puff Pastry (you can also use any amount you have)
Jam, preserves, or other filling of your choice
Cold water for sealing the dough
1 large egg mixed with 2 tsp water for egg wash (optional)
Extra tapioca flour for rolling out the dough
Bring your dough to working temperature. Working temperature is cool but not rock hard. It should be fairly easy to roll out, but not so warm that it sticks to the rolling surface. If you have it in the freezer, already frozen in a sheet, take it out and warm on kitchen counter for about 10 minutes. If your dough is in the refrigerator, in a lump, take it out of the fridge and leave on kitchen counter for 45 minutes-1 hour (or less time if the ambient temperature is hot).
Preheat oven to 425 degrees F.
Sprinkle your working surface with tapioca flour. Gently but firmly roll out your puff pastry dough until it is in a rectangle or square that is 1/4 inch thick. With a sharp knife, cut off the raggedly edges. Be sure to use a straight down cutting motion--do not move the knife back and forth because it will crimp the layers together and limit the puffing action.
Using your ruler or measuring tape, measure out squares--3"x 3" or 4"x 4" work well. Cut these out.
With your rolling pin, roll out two of the opposing corners of each square. This will make those 2 corners longer and thinner than the other two.
Place 1 tsp (for 3" squares) -2 tsp (for 4"squares) filling in the middle of each square. Using your finger, paint on a line of water around the top edge of one of the long corners.
Now fold over your square from long corner to long corner into a diamond shape. With you fingers, press down gently along the edges to begin the seal. Using a fork dipped in tapioca flour, press down along the open 2 edges (not along the fold). This will complete the seal. Brush off any extra tapioca flour from your turnovers with a pastry brush.
Place each turnover onto a baking sheet, about 1 inch apart, and place into the freezer for 10 minutes. While you're waiting, sprinkle another baking sheet with cold water. Take turnovers out of the freezer and place onto the water-sprinkled baking sheet. Carefully brush the top of each turnover with egg wash, if using. Be sure not to let any drip down the sides--this will interfere with the puffing action.
Bake at 425 degrees F for 15-20 minutes. Watch the turnovers--the thinner edges will cook faster than the middle. If they are browning too quickly, after about 10 minutes at 425 degrees F, you can reduce the oven temperature to 300 degrees to complete baking.
Remove from oven and carefully transfer the turnovers to a rack to cool completely.
Enjoy!