Deep Fried Fruit Turnovers | Gluten Free, Low Carb | Wheatless Buns
I believe we're all 'blessed' with certain challenges in life to help us overcome our weaknesses. For example, by having Celiac disease I've learned that cooking gluten free requires a great deal of patience; unfortunately, I'm not a very patient person.
Deep Fried Fruit Turnovers | Gluten Free, Low Carb | Wheatless Buns
Being impatient tends to get me in trouble, too--like when I speed through traffic to get from point A to point B and then end up with a citation!
Deep Fried Fruit Turnovers | Peach Filling | Gluten Free, Low Carb | Wheatless Buns
Or when I'm in a hurry to get out of my car, only to discover when I return that I locked the keys in the car! grrr!
Deep Fried Fruit Turnovers | Apple Filling | Gluten Free, Low Carb | Wheatless Buns
I must admit that creating these cute little pastries required a great deal of patience on my part. The good news is that with each sub-standard batch I produced, I became even more determined to not give up!
Deep Fried Fruit Turnovers | Blueberry Filling | Gluten Free, Low Carb | Wheatless Buns
So folks! I'm happy to report that making these absolutely delicious "Deep Fried Fruit Turnovers" helped me progress a little closer to overcoming my weakness of 'impatience.' But I also learned I have a particular 'strength', too . . . determination! (Or maybe it's stubbornness. If that's the case, then I have more weaknesses than I thought!) Do you have any weaknesses or strengths? Feel free to confess, I mean "comment" ;-)
Ingredients
For the pastry dough:
1 3/4 C. blanched almond flour
2 TBS. coconut flour
2 large eggs
2 TBS. confectioners style* low-carb sweetener
1 TBS. sour cream (or plain Greek-Style yogurt)
1 TBS. soft butter (I use salted)
1/2 tsp. vanilla extract
Oil* (for deep frying)
For the fruit filling:
Here's four options. . .
1) Store-bought sugar-free preserves or jam
2) Make my Sugar Free Apricot Preserves
3) Fresh fruit (chopped in tiny pieces)
4) Make cooked fruit filling (see recipes below)
For the glaze:*
1/2 C. confectioner's style low-carb sweetener
1 1/2 TBS. water
1/2 tsp. vanilla extract
Directions
Quick and dirty version:
In a food processor or with a pastry cutter, mix all very cold ingredients together. Shape in a ball. Roll out between two sheets of 'greased' parchment. Cut into 3" circles. Place 1 tsp. of fruit in center and fold over. Seal edges with a fork. Fry in hot oil for a few seconds until golden brown. Mix glaze ingredients together, heat in microwave for 15 seconds, then stir. Dip top of each turnover in glaze and allow to set a few minutes. Boom! Done! Enjoy!
Deep Fried Fruit Turnovers | Gluten Free, Low Carb | Wheatless Buns
More explicit directions:
1) In a food processor or with a pastry cutter, mix all very cold ingredients together. Move on to Step 3.
2) No food processor directions . . . in a bowl, whisk the eggs. Then mix in the sweetener, sour cream, butter, and vanilla extract. Slowly mix in the almond flour and coconut flour until well blended. It will be stiff and a little sticky. Place the bowl with the dough in the freezer for 15 minutes.
3) Spray grease three approx. 12" x 12" pieces of parchment paper.
4) Gather the chilled dough into a ball and place between two parchments. Roll dough into a thin circle--like a thin-crust pizza.
5) Dip a 3" round cookie cutter--or--the top of a drinking glass (that's what I used) into almond flour then press out circles. With a spatula dipped in almond flour, gently scoop up and transfer each circle to the third piece of greased parchment paper. Scoop up the remaining scraps of dough, mold into a ball, roll out between the used parchment papers, (apply more spray grease if needed), then press out more circles. The last bit of dough can be patted into a circle using your hands.
6) Place 1 scant tsp. of fruit filling into the center of a circle, then gently fold it over to make a half-moon shape* and seal the edge with a fork dipped in almond flour. If the dough cracks a little, just smooth it back together with your fingertips.
7) On medium to low, heat 1 inch of oil in a sauce pan or pan/kettle with high sides. The oil is hot enough when a tiny piece of dough dropped in the oil sizzles and turns brown.
8) One at a time, using a metal spatula, transfer the turnover to the hot oil. Be careful! It'll be hot! And these fry up fast!! Like in seconds!! Fry to a golden brown then remove with tongs or a metal spoon with holes. Drain on a plate covered in paper towels. Turn the heat down if the oil gets too hot.
9) Mix the ingredients for the glaze. Heat in the microwave for about 15 seconds, then stir.
10) With a couple of forks or tongs, dip the top of each turnover into the glaze, then turn back over. Allow glaze to set. Makes about 8 fruit turnovers. These are best if eaten while still fresh. Enjoy!!
*Notes:
1. I've fried these with 1) coconut oil, and 2) vegetable oil, and they turned out great with both.
2. Although I haven't tried it, I'm sure these could be baked instead of fried. Try baking in a pre-heated 350 degree oven on a parchment-paper-lined cookie sheet for about 10? minutes, or until a golden brown.
3. Instead of a glaze, these can be rolled in low-carb granulated sugar (see pic below.)
4. For round turnovers, just add a scant tsp. of filling in the center of a circle of dough, place another circle of dough on top, then crimp the edges with a fork. However, you'll have fewer turnovers with this method (see pic below.)
5. Granulated erythritol and xylitol can be powdered (made into confectioner's style) by using a a little coffee grinder. Works great!
*****************
1) In a food processor or with a pastry cutter, mix all very cold ingredients together. Move on to Step 3.
2) No food processor directions . . . in a bowl, whisk the eggs. Then mix in the sweetener, sour cream, butter, and vanilla extract. Slowly mix in the almond flour and coconut flour until well blended. It will be stiff and a little sticky. Place the bowl with the dough in the freezer for 15 minutes.
3) Spray grease three approx. 12" x 12" pieces of parchment paper.
4) Gather the chilled dough into a ball and place between two parchments. Roll dough into a thin circle--like a thin-crust pizza.
5) Dip a 3" round cookie cutter--or--the top of a drinking glass (that's what I used) into almond flour then press out circles. With a spatula dipped in almond flour, gently scoop up and transfer each circle to the third piece of greased parchment paper. Scoop up the remaining scraps of dough, mold into a ball, roll out between the used parchment papers, (apply more spray grease if needed), then press out more circles. The last bit of dough can be patted into a circle using your hands.
6) Place 1 scant tsp. of fruit filling into the center of a circle, then gently fold it over to make a half-moon shape* and seal the edge with a fork dipped in almond flour. If the dough cracks a little, just smooth it back together with your fingertips.
7) On medium to low, heat 1 inch of oil in a sauce pan or pan/kettle with high sides. The oil is hot enough when a tiny piece of dough dropped in the oil sizzles and turns brown.
8) One at a time, using a metal spatula, transfer the turnover to the hot oil. Be careful! It'll be hot! And these fry up fast!! Like in seconds!! Fry to a golden brown then remove with tongs or a metal spoon with holes. Drain on a plate covered in paper towels. Turn the heat down if the oil gets too hot.
9) Mix the ingredients for the glaze. Heat in the microwave for about 15 seconds, then stir.
10) With a couple of forks or tongs, dip the top of each turnover into the glaze, then turn back over. Allow glaze to set. Makes about 8 fruit turnovers. These are best if eaten while still fresh. Enjoy!!
*Notes:
1. I've fried these with 1) coconut oil, and 2) vegetable oil, and they turned out great with both.
2. Although I haven't tried it, I'm sure these could be baked instead of fried. Try baking in a pre-heated 350 degree oven on a parchment-paper-lined cookie sheet for about 10? minutes, or until a golden brown.
3. Instead of a glaze, these can be rolled in low-carb granulated sugar (see pic below.)
4. For round turnovers, just add a scant tsp. of filling in the center of a circle of dough, place another circle of dough on top, then crimp the edges with a fork. However, you'll have fewer turnovers with this method (see pic below.)
5. Granulated erythritol and xylitol can be powdered (made into confectioner's style) by using a a little coffee grinder. Works great!
*****************
No Sugar Added Apple Filling Recipe (photo below):
1 1/2 C. apple (peeled, chopped small)
1/4 C. water
3 TBS. confectioner's style low-carb sweetener
1 TBS. lemon juice
1 TBS. apple cider vinegar
10 drops vanilla Stevia extract
1/2 tsp. cinnamon
pinch of nutmeg
Mix in saucepan and cook over low heat for about 25 min. (The apples will create their own pectin.) If it starts to get too dry before it's done cooking, add a little more water--in 1 tsp. increments. Store in the fridge for 3 days or keep in the freezer. Makes approx. 1 pint.
1 1/2 C. apple (peeled, chopped small)
1/4 C. water
3 TBS. confectioner's style low-carb sweetener
1 TBS. lemon juice
1 TBS. apple cider vinegar
10 drops vanilla Stevia extract
1/2 tsp. cinnamon
pinch of nutmeg
Mix in saucepan and cook over low heat for about 25 min. (The apples will create their own pectin.) If it starts to get too dry before it's done cooking, add a little more water--in 1 tsp. increments. Store in the fridge for 3 days or keep in the freezer. Makes approx. 1 pint.
No Sugar Added Apple Filling | Gluten Free | Wheatless Buns
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No Sugar Added Peach Filling Recipe (photo below):
1 C. fresh peaches (peeled, chopped small)
3 TBS. confectioner's style low carb sweetener
10 drops liquid vanilla Stevia extract
1 tsp. lemon
1 TBS. water
Mix in a small saucepan and cook on low for 15 minutes. (The peaches will make their own pectin.) Add more water in 1 tsp. increments if needed. Store in the fridge for 3 days, or keep in the freezer. Makes about 3/4 cup.
No Sugar Added Peach Filling Recipe (photo below):
1 C. fresh peaches (peeled, chopped small)
3 TBS. confectioner's style low carb sweetener
10 drops liquid vanilla Stevia extract
1 tsp. lemon
1 TBS. water
Mix in a small saucepan and cook on low for 15 minutes. (The peaches will make their own pectin.) Add more water in 1 tsp. increments if needed. Store in the fridge for 3 days, or keep in the freezer. Makes about 3/4 cup.
No Sugar Added Peach Filling | Gluten Free | Wheatless Buns
***************
No Sugar Added Blueberry Filling Recipe (photo below):
1 1/2 C. fresh blueberries
3 TBS. confectioner's style low-carb sweetener
1 TBS. lemon juice
1/4 tsp. lemon zest
1/8 tsp. cinnamon
In a small saucepan, mix ingredients together and cook on low for 25 min. (The berries will create a little of their own pectin.) Store in the fridge for 3 days or keep in the freezer. Makes about 1 pint or two 4 oz. jars.
No Sugar Added Blueberry Filling Recipe (photo below):
1 1/2 C. fresh blueberries
3 TBS. confectioner's style low-carb sweetener
1 TBS. lemon juice
1/4 tsp. lemon zest
1/8 tsp. cinnamon
In a small saucepan, mix ingredients together and cook on low for 25 min. (The berries will create a little of their own pectin.) Store in the fridge for 3 days or keep in the freezer. Makes about 1 pint or two 4 oz. jars.
No Sugar Added Blueberry Filling | Gluten Free | Wheatless Buns
Deep Fried Fruit Turnovers | Gluten Free, Low Carb | Wheatless Buns
Deep Fried Fruit Turnovers | Gluten Free, Low Carb | Wheatless Buns
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