Baked Apple Pockets

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baked apple pockets

Recipe: Baked Apple Pockets (Makes 4 pockets)

Outer Crust:

2 cups almond flour

1/4 cup tapioca flour or arrowroot

1/4 tsp salt

1/4 tsp baking soda

1/4 cup honey or pure maple syrup

1 tsp vanilla

1/4 cup coconut oil, melted

2 eggs

Combine dry ingredients in a large bowl. In a separate bowl, whisk together remaining ingredients, then add to dry and stir to combine. Place in fridge for about 45 minutes to an hour. While that is chilling, do the filling:


2 Granny Smith apples, peeled and grated (I grated mine in the food processor)

3 TBSP arrowroot or tapioca starch

1.5 tsp cinnamon

3 TBSP pure maple syrup or honey + a bit extra to baste

Stir all filling ingredients together. Once the dough is chilled, divide into 1/4s. Place 1/4 onto a sheet of parchment paper. Cover with another sheet of parchment and roll out to about 1/4″ thick. Remove top piece of parchment, and using a fork so you don’t get a lot of liquid with the apples, add the filling to one half of the rolled-out dough:

Gently fold the parchment paper over so the empty half covers the filling. Gently press down to help seal the edges (you can use a fork if the dough is still pretty chilled). Pull back the parchment paper from the top of the pocket and lay flat. Cut around the apple pocket so there’s not a lot of excess parchment:

Baste lightly with a bit of pure maple syrup or honey and place onto a baking sheet and bake for 25-30 minutes at 350 degrees, until outside is golden brown. Let cool about 10 minutes before serving.
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