Apple Zucchini Hand Pies (Vegan & GF)

The simplest ingredients can make the coziest little treats. These apple zucchini rice paper pies wrap a warm, cinnamon-scented filling in delicate rice paper that turns lightly crisp in the oven. Sweet apples bring the familiar flavor of a homemade dessert, while finely grated zucchini blends into the filling and adds moisture.

I love how little preparation these parcels need. No pastry to knead or roll, just a simple fruit filling, a few sheets of rice paper, and a little time in the oven. Enjoy them warm with tea or coffee when you want something homemade without making an entire cake.

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Apple Zucchini Hand Pies

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⏱️ Time & Prep

Prep time: 15 minutes

Cook time: 10 minutes

Bake time: 12–18 minutes

Total time: ~40 minutes

Yield: 4 hand pies

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Ingredients

Apple filling

• 2 medium apples, peeled and finely diced

• ½ medium zucchini, finely grated

• 2 tbsp erythritol

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• ½ tsp caramel extract, optional

• 1 tsp cornstarch

• 1 tbsp lemon juice

• 1–2 tbsp water, if needed

Rice paper parcels

• 8 rice paper sheets

• 2–3 tbsp water, for softening the rice paper

• 1–2 tbsp unsweetened plant-based milk, for brushing, optional

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Instructions

1. Prepare the filling. Finely grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

2. Place the apples, zucchini, erythritol, cinnamon, vanilla, and lemon juice in a nonstick saucepan. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until the apples soften.

3. Mix the cornstarch with 1 tbsp cold water. Stir it into the filling and cook for another 1–2 minutes until thickened. Let the filling cool completely. It should be thick rather than watery.

4. Preheat the oven to 190°C (375°F). Line a baking tray with baking paper.

5. Fill a wide, shallow dish with lukewarm water. Dip one rice paper sheet into the water for a few seconds, just until pliable. Place it on a clean, slightly damp surface.

6. Spoon a small amount of cooled filling into the center of the rice paper. Fold the bottom over the filling, fold in both sides, and fold the top over to create a small, sealed hand pie. Avoid overfilling, as the rice paper can tear.

7. Repeat with the remaining rice paper sheets and filling.

8. Arrange the hand pies on a baking tray lined with baking paper, leaving a little space between them. Brush lightly with plant-based milk if desired.

9. Bake at 190°C (375°F) for 15–20 minutes, until lightly golden and crisp around the edges. Carefully turn them halfway through baking if they are firm enough to handle.

10. Let the hand pies cool for 5 minutes before serving, as the filling will be very hot.

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Notes & Variations

• To make them crispier: Keep them separated on the baking tray and avoid excess moisture on the outside. An air fryer can also work well at 180°C (350°F) for approximately 8–12 minutes, depending on the appliance.
• For a stronger caramel flavor: Add a little caramel extract or extra vanilla to the filling.
• For a smoother filling: Grate the apples instead of dicing them, then cook until soft.
• Alternative fruit: Pears work well instead of apples and pair nicely with cinnamon.
• Storage: These apple hand pies are best eaten fresh, while their exterior is crisp. Refrigerated leftovers can soften, but you can reheat them in an air fryer or oven to restore some crispness.

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Nutrition

Per hand pie:

Nutrient	Per Hand Pie
Calories	50 kcal
Protein	1 g
Carbs	10 g
Fiber	2 g
Fat	0.5 g

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