Vegan Apple Turnovers With Almond Flour – Flaky, Cozy, and Naturally Gluten-Free

These turnovers hit that sweet spot where comfort meets simple, feel-good baking. They’re crisp on the outside, warmly spiced inside, and made with a nutty almond flour crust that’s both tender and satisfying. No dairy, no eggs, and naturally gluten-free—just straightforward ingredients that work well together.

If you love apple pie but want something easier, these handheld pastries are exactly that. They’re quick to assemble, fun to fold, and perfect for brunch, snacks, or a cozy dessert.

Vegan Apple Turnovers With Almond Flour - Flaky, Cozy, and Naturally Gluten-Free

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 8 servings

Ingredients

  

• Almond flour (super-fine) – 2 1/2 cups
• Tapioca starch or arrowroot starch – 1/3 cup
• Coconut oil or vegan butter (chilled and firm) – 6 tablespoons
• Maple syrup – 1/4 cup for the dough + 2 tablespoons for the filling
• Unsweetened plant milk (almond, oat, or soy) – 3–5 tablespoons, plus more for brushing
• Vanilla extract – 1 teaspoon (optional, for dough)
• Apples (firm, tart-sweet like Honeycrisp or Granny Smith) – 3 medium, peeled and diced
• Cinnamon – 1 1/2 teaspoons
• Nutmeg – 1/4 teaspoon
• Lemon juice – 1 tablespoon
• Salt – 1/2 teaspoon for the dough + pinch for the filling
• Cornstarch – 1 tablespoon (or use extra tapioca) to thicken the filling
• Raw sugar or coconut sugar – 1–2 tablespoons for sprinkling

Instructions

 

• Make the apple filling. In a skillet over medium heat, add diced apples, 2 tablespoons maple syrup, 1 teaspoon cinnamon, nutmeg, lemon juice, a pinch of salt, and 1–2 tablespoons water. Cook 5–7 minutes, stirring, until apples soften.
• Thicken the filling. Sprinkle in cornstarch (or tapioca). Cook 1–2 minutes until glossy and slightly thick. Remove from heat and cool completely. This prevents soggy turnovers.
• Prepare the dough. In a bowl, whisk almond flour, tapioca starch, 1/2 teaspoon salt, and remaining 1/2 teaspoon cinnamon. Cut in chilled coconut oil or vegan butter with a fork until sandy with pea-sized bits.
• Add liquids. Stir in 1/4 cup maple syrup, vanilla, and 3 tablespoons plant milk. Mix until a soft dough forms. If crumbly, add plant milk 1 teaspoon at a time. It should be pliable, not sticky.
• Chill briefly. Wrap the dough and refrigerate 20 minutes. This firms the fat and makes rolling easier.
• Preheat the oven. Set to 375°F (190°C). Line a baking sheet with parchment paper.
• Roll out the dough. Place the dough between two sheets of parchment. Roll to about 1/8–1/6 inch thick. Trim edges to create a neat rectangle, then cut into 6–8 squares.
• Fill and fold. Spoon cooled apple filling onto one triangle half of each square, leaving a small border. Fold over to form triangles. Press edges gently, then crimp with a fork to seal.
• Finish for shine. Brush tops with plant milk and sprinkle with raw sugar. Cut a small slit on top of each for steam.
• Bake. Transfer to the baking sheet and bake 16–22 minutes, until golden at the edges and lightly browned on top. Cool 10 minutes before serving so the filling sets.

Why This Recipe Works

Almond flour brings a delicate, buttery flavor and a soft crumb, making a surprisingly flaky crust when paired with chilled fat. The dough includes a little tapioca or arrowroot starch to help it hold together without gluten.

We pre-cook the apples so they’re tender and not watery, which keeps the crust crisp. A simple maple-sweetened filling keeps the flavor clean and bright. Bake them hot, and you’ll get golden edges with a lightly crisp finish.

What You’ll Need

• Almond flour (super-fine) – 2 1/2 cups
• Tapioca starch or arrowroot starch – 1/3 cup
• Coconut oil or vegan butter (chilled and firm) – 6 tablespoons
• Maple syrup – 1/4 cup for the dough + 2 tablespoons for the filling
• Unsweetened plant milk (almond, oat, or soy) – 3–5 tablespoons, plus more for brushing
• Vanilla extract – 1 teaspoon (optional, for dough)
• Apples (firm, tart-sweet like Honeycrisp or Granny Smith) – 3 medium, peeled and diced
• Cinnamon – 1 1/2 teaspoons
• Nutmeg – 1/4 teaspoon
• Lemon juice – 1 tablespoon
• Salt – 1/2 teaspoon for the dough + pinch for the filling
• Cornstarch – 1 tablespoon (or use extra tapioca) to thicken the filling
• Raw sugar or coconut sugar – 1–2 tablespoons for sprinkling

Instructions

1. Make the apple filling. In a skillet over medium heat, add diced apples, 2 tablespoons maple syrup, 1 teaspoon cinnamon, nutmeg, lemon juice, a pinch of salt, and 1–2 tablespoons water.

   Cook 5–7 minutes, stirring, until apples soften.

2. Thicken the filling. Sprinkle in cornstarch (or tapioca). Cook 1–2 minutes until glossy and slightly thick. Remove from heat and cool completely.

   This prevents soggy turnovers.

3. Prepare the dough. In a bowl, whisk almond flour, tapioca starch, 1/2 teaspoon salt, and remaining 1/2 teaspoon cinnamon. Cut in chilled coconut oil or vegan butter with a fork until sandy with pea-sized bits.
4. Add liquids. Stir in 1/4 cup maple syrup, vanilla, and 3 tablespoons plant milk. Mix until a soft dough forms.

   If crumbly, add plant milk 1 teaspoon at a time. It should be pliable, not sticky.

5. Chill briefly. Wrap the dough and refrigerate 20 minutes. This firms the fat and makes rolling easier.
6. Preheat the oven. Set to 375°F (190°C).

   Line a baking sheet with parchment paper.

7. Roll out the dough. Place the dough between two sheets of parchment. Roll to about 1/8–1/6 inch thick. Trim edges to create a neat rectangle, then cut into 6–8 squares.
8. Fill and fold. Spoon cooled apple filling onto one triangle half of each square, leaving a small border.

   Fold over to form triangles. Press edges gently, then crimp with a fork to seal.

9. Finish for shine. Brush tops with plant milk and sprinkle with raw sugar. Cut a small slit on top of each for steam.
10. Bake. Transfer to the baking sheet and bake 16–22 minutes, until golden at the edges and lightly browned on top.

    Cool 10 minutes before serving so the filling sets.

Keeping It Fresh

Store turnovers in an airtight container at room temperature for up to 24 hours. After that, move them to the fridge for 3–4 days. For the best texture, reheat in a 325°F (165°C) oven for 8–10 minutes to re-crisp the crust.

You can also freeze baked turnovers for up to 2 months—wrap individually, then reheat from frozen at 350°F (175°C) for about 15–18 minutes.

Why This is Good for You

Almond flour delivers healthy fats, vitamin E, and a satisfying texture without gluten. Apples bring fiber and natural sweetness, so you don’t need much added sugar. Using maple syrup instead of refined sugar keeps the flavor warm and caramelly with fewer spikes.

There’s no dairy or eggs, which makes these friendlier for many diets while still feeling indulgent.

Common Mistakes to Avoid

• Skipping the cooling step for the filling. Warm filling melts the fat in the dough and makes sealing tough.
• Over-hydrating the dough. Almond flour doesn’t behave like wheat flour. Add plant milk slowly; the dough should be soft but cohesive.
• Rolling too thin. Ultra-thin dough can tear and leak. Aim for a modest thickness so it holds the filling.
• Under-baking. Almond flour doesn’t brown the same way as wheat.

  Wait for golden edges and a light tan top for best texture.

• Overfilling. A heaping spoonful is tempting, but it will burst. Leave a border so steam can escape and seams stay sealed.

Alternatives

• Fats: Swap coconut oil with vegan butter for a more classic pastry taste, or use half-and-half for balance.
• Sweeteners: Replace maple syrup with agave or coconut sugar. If using dry sugar in the dough, add an extra teaspoon of plant milk as needed.
• Spices: Try cardamom, allspice, or apple pie spice.

  A touch of ginger adds warmth.

• Filling twists: Add a handful of raisins, chopped walnuts, or a spoonful of almond butter under the apples for richness.
• Glaze: Mix powdered sugar with a splash of plant milk and vanilla for a simple drizzle after baking. For a refined-sugar-light option, use a thin maple glaze.
• Grain-free starch: If avoiding cornstarch, use tapioca or arrowroot to thicken the filling.

FAQ

Can I make the dough ahead?

Yes. Wrap and refrigerate for up to 2 days or freeze for 1 month.

Let it soften slightly at room temperature before rolling so it doesn’t crack.

Do I need to peel the apples?

Peeling gives a smoother filling, but you don’t have to. If you leave the skins on, chop the apples small and cook a minute longer.

Can I make these without added sugar?

You can reduce the maple syrup and rely on sweeter apples like Fuji or Gala. Note that a little sweetener helps with moisture and browning, so keep at least a tablespoon in the dough.

My dough is crumbly—what should I do?

Add plant milk 1 teaspoon at a time and gently knead until it comes together.

If it’s still sandy, chill for 10 minutes, then try again. Cold fat plus a touch more moisture usually fixes it.

How do I prevent the turnovers from splitting?

Don’t overfill, seal with a fork, and cut a small slit on top for steam. If your edges crack, dab with a little plant milk and press to patch.

Can I air-fry these?

Yes.

Preheat the air fryer to 350°F (175°C). Cook for 10–14 minutes, checking at 9 minutes. They should be golden and set.

Avoid overcrowding the basket.

What’s the best apple variety?

A mix of tart and sweet works best. Try Granny Smith with Honeycrisp or Pink Lady for bright flavor and good structure.

Can I use another flour?

Almond flour is key for texture. If you swap, use a 1:1 gluten-free flour blend and add 1–2 tablespoons extra plant milk.

The result will be more like a classic pastry, less nutty.

Wrapping Up

These Vegan Apple Turnovers with Almond Flour deliver cozy flavor with simple ingredients and a naturally gluten-free crust. The method is straightforward, the texture is tender and crisp, and the filling tastes like warm apple pie. Keep a batch in the freezer for easy treats, and make them your own with spices, add-ins, or a quick glaze.

Once you try them, they’ll become a go-to for weekends, holidays, and everything in between.