Gluten-free, dairy-free, and mind-blowingly good! These apple pastries have a flaky, golden exterior and a warm, gooey apple-caramel filling that tastes like fall in every bite. And the best part? No need to fuss with gluten-free phyllo dough or complicated crusts. Just soak your rice paper, wrap, and bake. Crazy, right?
No need to stress over gluten-free phyllo dough from scratch or trying to find the best gluten-fre puff pasty. I use rice paper wrappers instead! They make these flaky apple hand pies way quicker and easier to whip up, without sacrificing that crisp, golden crunch.
How cool is it that you can dip spring rolls in a batter, fill & bake, and easily get a super crispy outside while having a tender chewy inside. So I decided to experiment and made these Caramel Apple Pastries.
@caprililly New level unlocked ✨ Caramel Apple Pastries For the Rice Paper 2 eggs 1/4 cup milk of choice 1.5 tbsp sugar plus extra for sprinkling 1 tbsp butter melted (vegan or regular) 1/2 tsp vanilla extract 1/4 tsp cinnamon 1/4 tsp baking powder 10 sheets rice paper For The Apples 2 Apples 2 tsp Cinnamon ¼ tsp nutmeg 1 tbsp lemon juice 2 tbsp water Date Caramel (½ cup) (or use regular caramel sauce) 8 dates ¼ cup boiled water 1 tsp vanilla extract Soak dates for 5 mins in boiled water. Then blend the dates, water, and vanilla extract until creamy Saute ingredients for cinnamon apples for 5 minutes, or until apples are soft and liquid has evaporated. Mix the date caramel into the sauted apples Combine the ingredients for the batter in a large shallow bowl. Dip the spring roll paper (one at a time) into the mixture for 5-10 seconds, making sure each side is coated. Place on a clean cutting board and layer 2 sheets on top of each other. Scoop a couple tablespoons of the apple mixture into the center and fold the edges of the spring rolls over the mixture, making sure there are no gaps. Sprinkle the tops with a bit of sugar. Bake at 350F for 30 minutes, or until the spring roll paper is golden brown and crispy on top Enjoy xo #glutenfree #applepie #springroll #pastry ♬ I Know What You Want x Madison Calley – Madison Calley
HERE’S WHAT YOU’LL NEED
For the Rice Paper. Rice paper acts as the perfect gluten-free pastry crust—it starts out stiff, but once dipped in a wet batter, it softens and becomes pliable so you can fill and fold it with ease. When baked, it transforms into a crispy, golden, flaky shell that gives you all the satisfying texture of a classic pastry crust—without the fuss!
- 2 eggs
- 1/4 cup milk of choice
- 1.5 tbsp sugar plus extra for sprinkling
- 1 tbsp butter melted (vegan or regular)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 10 sheets rice paper
For The Apple Filling. The apple filling is made with freshly chopped apples and cozy spices like cinnamon and nutmeg, then sweetened naturally with a caramel sauce made from blended dates and a touch of vanilla. It’s warm, gooey, and full of fall flavor, without any added sugar!
- 2 Apples
- 2 tsp Cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 2 tbsp water
- Date Caramel (½ cup) or Regular Caramel Sauce
Tips for Making Your Gluten-Free Apple Pastry with Spring Roll Paper:
- Use high-quality spring roll paper for the best texture and flexibility.
- Work quickly when dipping the sheets in water—about 10 seconds per side is enough to soften them.
- Taste your apple-date filling before assembling to make sure it’s just right.
- Fold carefully and seal the edges well to avoid any leaks while baking.
- Sprinkle a bit of sugar on top before baking for that irresistible golden, caramelized crunch!
Storage & Rewarming Tips for Any Leftover Gluten-Free Apple Pastry:
- To store: Let pastries cool completely, then place in an airtight container. Store at room temperature for up to 1 day, or refrigerate for up to 4 days.
- To rewarm: Reheat in a toaster oven or oven at 350°F (175°C) for 3-5 minutes until warm and crisp. Avoid the microwave—it can make them soggy!
Easy Gluten-Free Apple Pastry Recipe
Ingredients
For The Rice Paper
- 10 Sheets Rice Paper
- 2 Large Eggs, whisked
- 1/4 cup Milk of choice
- 1.5 tbsp Sugar, plus extra for sprinkling
- 1 tbsp Butter, melted regular or vegan
- 1/2 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
For The Apples
- 2 Large Apples of choice
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1 tbsp Lemon Juice
Date Caramel Sauce (makes 1/2 cup) or caramel sauce of choice
- 8 Medjool Dates, pits removed
- 1/4 cup Boiled Water
- 1 tsp Vanilla Extract
Instructions
- Soak dates for 5 mins in boiled water. Then blend the dates, water, and vanilla extract until creamy
- Saute ingredients for cinnamon apples for 5 minutes, or until apples are soft and liquid has evaporated. Remove from the heat
- Mix the date caramel into the sautéed apples.
- Combine the ingredients for the batter in a large shallow bowl. Dip the spring roll paper (one at a time) into the mixture for 5-10 seconds, making sure each side is coated. Place on a clean cutting board and layer 2 sheets on top of each other.
- Scoop a couple tablespoons of the apple mixture into the center and fold the edges of the spring rolls over the mixture, making sure there are no gaps.
- Sprinkle the tops with a bit of sugar. Bake at 350F for 30 minutes, or until the spring roll paper is golden brown and crispy on top.
- Enjoy!
Nutrition
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Apple Recipes To Try
- Apple Galette (Gluten-Free)
- Gluten-Free Apple Crisp
- Cold Fighting Apple Ginger Tea
- The BEST Apple Cinnamon Pancakes
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