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.