Glenda Thompson 
It’s a crisp autumn afternoon, the aroma of freshly picked apples and warm spices wafting through your kitchen.
As you gaze out the window, admiring the vibrant hues of the changing leaves, you feel inspired to bake a cozy, comforting dessert that captures the season.
These Apple Turnovers, made with wholesome ingredients like almond flour, naturally sweet apples, and natural sweeteners such as allulose or monk fruit extract, are the perfect treat for those managing diabetes.
The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these turnovers a guilt-free indulgence.
They’re also perfect for sharing with loved ones, perhaps alongside a mug of steaming apple cider or a scoop of sugar-free vanilla ice cream.
These turnovers are proof that with a few clever ingredient swaps, you can create delicious and satisfying desserts that allows you to enjoy sweet tasting dessert without compromising your health.
Ingredients
For the almond flour pastry:
– 2 cups almond flour
– 1/4 cup allulose or monk fruit sweetener
– 1/4 tsp salt
– 1/4 cup cold unsalted butter, diced
– 1 large egg
– 1 tsp vanilla extract
For the apple filling:
– 2 cups diced apples (such as Honeycrisp or Granny Smith)
– 2 tbsp allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 tbsp unsalted butter
For the egg wash:
– 1 large egg
– 1 tbsp water
Instructions
1. In a large bowl, whisk together the almond flour, sweetener, and salt for the pastry.
2. Using your fingers or a pastry cutter, work the cold butter into the almond flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg and vanilla extract. Add this mixture to the almond flour mixture and mix until a dough forms.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. In a medium saucepan, combine the diced apples, sweetener, cinnamon, nutmeg, lemon juice, and butter for the filling. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened, about 10-15 minutes. Set aside to cool.
6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. On a surface dusted with almond flour, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a small plate as a guide, cut out circles of dough.
8. Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges, if desired.
9. In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the top of each turnover.
10. Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
11. Allow the turnovers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve the turnovers warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
