Gluten-free vegan and paleo shortbread apple pockets: the perfect combo of moist sweetness and tartness on the inside and a shortbread-like shell outside!e shell
- ¾ cup coconut manna (coconut butter), warmed/softened
- ½ cup coconut oil, liquified or very soft
- ¾ cup maple syrup, at room temp.
- 1 tbsp pure vanilla extract
- ½ cup water
- 1 cup coconut flour
- 1 cup tapioca starch
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 7–12 tbsp apple butter (I used my homemade recipe. Unsweetened store-bought apple butter would work well too)
- approx. ½ an apple, cored and thinly sliced
- approx. ¼ cup maple syrup
- approx. 7 tbsp raisins
- Some cinnamon for sprinkling
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ tsp cinnamon
1. In a large bowl, combine the coconut manna, coconut oil, sweetener, vanilla, and water. Add in remaining crust ingredients and knead by hand until a sticky dough forms. Form it into a ball. Then separate and form the dough into 7 smaller balls.
2. Line a rolling out surface with a small piece of parchment paper. Place a dough ball on the parchment paper. Press down the dough ball a bit to flatten into a disc. Cover with a second same-sized piece of parchment paper on top and carefully roll out the dough to a circle with a diameter roughly the size of your hand, and to a ¼″ thickness. Don’t worry if it’s not a perfect circle or if the edges are a bit jagged at this point.
3. Remove the top layer of parchment. Spread approximately 1 – 2 tbsp apple butter over one half of the circle, leaving a 1″ clean rim. Top with a few thin slices of apple. Sprinkle with 1 tbsp raisins and with some cinnamon. Drizzle a bit of the maple syrup (approx 2-3 tsp) on top. Note: you’re working with just half of your dough circle right now — keep the other half clean.
4. To fold the dough over, lift up the parchment paper from underneath on the side that’s clean (where there’s no filling in the circle) and fold it over the side with the filling. Press down lightly and then peel away the parchment paper from the top. Use your fingers to press down the edges of the apple pocket to close the pocket shut and to even out the shape into a semi-circle. Also gently fix any tears or breaks. Use a fork to press down the edges a bit to seal them more and to create that pretty pattern around the edges. Transfer the apple pocket by lifting it up along with the parchment paper underneath it and place it on a cookie sheet.
5. Line your rolling out surface with a new small piece of parchment paper and repeat the process (steps 2-4) for the remaining 6 dough balls.
6. Once all the turnovers are on your cookie sheet, use a butter knife to cut a few slits in each apple pocket (I made a little criss-cross pattern on top of mine). You can place them quite close to each other by the way, as they don’t change size or leak (if you sealed them well, that is).
7. Prepare the crust wash by mixing all the wash ingredients together in a small bowl. Brush each pocket with the wash using a pastry brush.
8. Place the entire tray of apple pockets into the fridge and refrigerate for approximately 20 minutes. In the meantime pre-heat the oven to 375F.
9. Bake in a pre-heated oven for approximately 23 – 25 minutes until the edges are lightly golden. Remove tray from oven and place on a cooling rack to cool off a bit. They may look a little cracked at first, but they settle as they cool and regain their prettiness :) . Enjoy these warm or room temp, ideally with a side of vanilla ice cream!