Gluten-Free Apple Blossoms
Gluten-Free Apple Blossoms is a petite pie that has a flaky crust sprinkled with coconut sugar and filled with ooey-gooey cinnamon apples.
Servings 9 servings
Calories 386kcal
Equipment
Ingredients
Apple Filling
- 2 1/4 cups diced apples in 1/4 inch pieces
- 1 tsp lemon juice
- 1/4 cup maple syrup
- 2 tbsp tapioca flour
- 1/2 cup apple cider or apple juice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom optional
- 1/4 tsp salt
Blossom Dough
- 1 1/3 cup cassava flour
- 1 tbsp monk fruit sweetener
- 2/3 cup coconut oil
- 1 whole beaten egg
- 1/4 cup ice cold water
Egg Wash Finishing Touches
- 1 whole beaten egg
- 1 tbsp of water
- 3 tbsp coconut sugar
Instructions
Apple Filling
- First, preheat the oven to 375 F.
- Second, place parchment down or grease a cookie sheet.
- Third, in a medium pot over medium heat combine the peeled, cored, and diced apples with the lemon juice and stir.2 1/4 cups diced apples in 1/4 inch pieces, 1 tsp lemon juice
- Add in the maple sugar, apple cider, cinnamon nutmeg, cardamom, and pink salt.1/4 cup maple syrup, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamom, 1/4 tsp salt
- Mix the tapioca flour and 3 tbsp of apple cider until it is a slurry.2 tbsp tapioca flour
- Finally, add the apple cider to the apples.1/2 cup apple cider or apple juice
- Cook for 8 - 12 minutes or until soft.
- Slowly stir in the tapioca flour slurry.
- Continue stirring until the sauce is thickened.
Blossom Dough
- First and foremost, stir together the cassava flour and monk fruit sweetener.1 1/3 cup cassava flour, 1 tbsp monk fruit sweetener
- Second, using a pastry blender add the coconut oil into the sweeteners until it resembles coarse sand.2/3 cup coconut oil
- Finally, add the beaten egg and ice-cold water.1 whole beaten egg, 1/4 cup ice cold water
- Press the dough into a ball.
- If it is too crumbly add one tablespoon of water at a time.
- It should be pliable and not cracking.
- Next, lay down plastic wrap overlapping side by side on the counter.
- Place the dough in the middle of the plastic wrap.
- Top the dough with another two sheets of overlapping plastic wrap.
- Roll your dough out into a rectangular shape.
- Carefully remove the plastic wrap from the dough making sure the dough is not sticking to it.
- Using a 5-inch blossom cookie cutter cut out approximately 9 blossoms. mark.
- Use a 2-inch round cookie cutter to score (lightly) the blossom cookie dough.
- Make small cuts between the petals of the blossom.
- Cutting only to the edge of the score mark.
Building The Blossoms
- Now add approximately two tablespoons of apples to the center of each blossom.
- Combine the egg and water to make an egg wash.1 whole beaten egg, 1 tbsp of water
- Using a pastry brush the petals with the egg wash.
- Sprinkle coconut sugar on top of the petals.3 tbsp coconut sugar
- Gently flip the blossom over.
- Use a 2-inch round cookie cutter to score (lightly) the blossom cookie dough.
- Make small cuts between the petals of the blossom.
- Cutting only to the edge of the score mark.
- Form a blossom by overlapping the petals.
- Press the petals together so none of the filling escapes the crust.
- Brush the petals again with egg wash.
- Sprinkle with the coconut sugar.
- Carefully lift the blossoms using a spatula to move the parchment-lined cookie sheets or 1/4 sheet pan.
Egg Wash
- Finally, place the blossoms in the fridge for at least 30 minutes so that the blossoms keep their shape.
- Remove a from the fridge.
- Place the Apple Blossoms in the oven and bake for 20 - 25 minutes or until lightly browned and the apple filling is bubbling.
- Remove from oven and allow to cool before serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| calories 386 | |
| % Daily Value * | |
| Total Fat 21 g | 32 % |
| Saturated Fat 15 g | 75 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 187 mg | 62 % |
| Sodium 139 mg | 6 % |
| Potassium 354 mg | 10 % |
| Total Carbohydrate 42 g | 15 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 25 g | |
| Protein 8 g | 15 % |
| Vitamin A | 0 % |
| Vitamin C | 15 % |
| Calcium | 4 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 9servings | Calories: 386kcal | Carbohydrates: 42g | Protein: 8g