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Gluten-Free Apple Walnut Pockets With Lemon Glaze

  • 1/9
    Glazing the baked apple pockets
  • 2/9
    Flour-butter mixture ready to be turned into a dough
  • 3/9
    Use your hands to form dough, then press into a disk and refrigerate.
  • 4/9
    Grated applex with cinnamon and walnuts
  • 5/9
    Glazed with simple powdered sugar-lemon juice glaze
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    Gluten-Free Apple Walnut Pockets With Lemon Glaze
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    Gluten-Free Apple Walnut Pockets With Lemon Glaze
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    Gluten-Free Apple Walnut Pockets With Lemon Glaze
  • 9/9
    Gluten-Free Apple Walnut Pockets With Lemon Glaze

Text, photos and food cooked by Michal Martinek

Oct 19, 2017

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Gluten-Free Apple Walnut Pockets With Lemon Glaze

I noticed the recipe for these delicious half-moon morsels in a German magazine recently and immediately ripped the page out, because they’re baked with my favorite ingredients: apples, cinnamon, rum, and lemon zest. The outer shell—crunchy and light—is made with dough that comes together quickly, plus you get to be playful using your hands to form it, and then to cut out the circular shapes.

I used gluten-free flour in this recipe, but unbleached all-purpose will work, too. In fact, it will make rolling the dough out a bit easier. Also, coconut sugar is not mandatory, but it provides a cool caramel-like look and taste.


  1. Yields 12 turnovers
  2. 2 cups gluten-free all-purpose flour
  3. 1/3 cup plus 1 tablespoon coconut or regular sugar, divided
  4. ½ teaspoon xantham gum (omit if using regular flour)
  5. 10 tablespoons cold unsalted butter, cut into ½-inch cubes
  6. 1 tablespoon dairy or non-dairy milk
  7. 1 tablespoon rum (optional)
  8. 1 lemon
  9. 2 medium-size Granny Smith apples (or other tart apples), peeled, grated
  10. ½ teaspoon cinnamon
  11. 3 tablespoons finely chopped walnuts
  12. 1 cup powdered sugar


Add the flour, xantham gum, coconut sugar, butter, milk, rum, and zest from the lemon to a large bowl. Bring the mixture together with your hands, kneading lightly while combining all ingredients to create dough. Press down into a disk, wrap in plastic food wrap, and refrigerate for 20 minutes.


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.


In a small bowl, mix the grated apples, cinnamon, walnuts, and 1 tablespoon coconut sugar. Set aside.


Roll the dough out on a lightly floured surface to 1/8-inch thickness, rotating, lifting, and flouring the dough to prevent sticking. Using a round cookie cutter or a glass 10 inches in diameter, cut out circles. Place 1 tablespoon of the apple mixture in the middle of the circle. Fold in half and, using your fingers or the tip of a fork, lightly press down to seal. Transfer to the baking sheet. Gather the dough scraps, reroll, cut out additional circles, fill, and seal; you should have total 12 turnovers.


Bake in the oven until golden brown, about 30–35 minutes. Transfer to a cooling rack to cool.


While the turnovers are cooling, prepare the glaze. Sift the powdered sugar into a bowl, and add 4 teaspoons of freshly squeezed lemon juice. Whisk until smooth and thick but pourable—add 1 teaspoon of lemon juice if it’s too thick. Drizzle over the turnovers and let set for an hour.


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