Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the almond paste filling: In a small bowl, combine the almond flour, coconut sugar, almond extract, and water. Mix until well combined, you should get a sticky paste. Set aside.

Prepare the cinnamon sugar: In a small ramequin, combine the tablespoon of coconut sugar with the cinnamon. Set aside.

Wash, peel, and core the apples. Brush them with the lemon juice to prevent them from browning.

Cut the puff pastry into 3 large squares (about 6-inch wide), the squares should be large enough to wrap each apple.

Place the apples in the center of each square of puff pastry. Fill each hole with 1/3 of the almond paste and top with about 1 tsp of cinnamon sugar. At this step, you can also add some raisins if you want. Bring up the corners of the puff pastry together and pinch with your fingers to seal. Fold the remaining edges around the apple to seal it completely.

Place the wrapped apples on the prepared baking sheet, folded side down.

Bake for 25 minutes. Remove from the oven and let cool 15-20 minutes before enjoying! These apple dumplings are best eaten warm, with some vanilla cream. Apples will keep for up to 3 days in the refrigerator. You can also eat them cold, just be aware the puff pastry will be softer.