Gluten and Dairy Free Chai Spiced Apple Turnovers

Gluten & Dairy Free Chai Spiced Apple Turnovers

A light flaky pastry filled with spiced apples
Course Dessert
Servings 4


For the pastry:

  • 120 g dairy free spread
  • 300 g gluten free plain flour
  • 1 tablespoon caster sugar
  • 120 ml cold water

For the filling:

  • 6 apples (I used Pink Lady) peeled and sliced
  • 50 grams brown sugar
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon mixed spice
  • ½ teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 50 ml water


  • 1 egg beaten
  • 1 tablespoon icing sugar


  • Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  • Cut into cubes
  • Place the flour, caster sugar and dairy free spread in a food processor
  • Pulse about 5 times so the dairy free spread is broken up but still visible
  • Turn the food processor on so it is running on a low setting
  • Gradually pour in the cold water
  • Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
  • Preheat the oven to 180 oC
  • Roll out until the dough is about 5mm thick
  • Cut into 4 equal sized squares
  • Place the diced apples, spices and water in a saucepan over a medium heat
  • Cook until the apples are soft, you might need to add some more water
  • Spread the cooled apples onto each diagonal pastry slices leaving about 1cm of space around the edge of the pastry, this stops the filling leaking everywhere when you bake the pastries
  • Fold each pastry in half diagonally so you have four triangular pastries
  • Seal the edges by pressing down with a fork
  • Place on a baking sheet lined with parchment paper
  • Brush the pastries with the beaten egg and sprinkle on a little extra sugar and cinnamon if you like
  • Bake in the oven for about 15 minutes or until golden brown
  • Dust with a little icing sugar before serving