Gluten and Dairy Free Iced Raspberry Pastries

serves / makes 8 pastries
20 prep time
20 mins cooking time


Before I was diagnosed I loved it when you stayed in a hotel and they served those lovely little breakfast pastries with coffee as a sweet treat after the savoury! If you are like me and miss things like that then this recipe is for you. Don’t be put off the number of steps in the recipe, there isn’t really anything complicated if you take it stage by stage.

As the prep does take a bit of time I would suggest making a big batch of these and freezing them prior to baking, then bake for 25 minutes straight from the freezer when you need them.

You can change the fruit filling to whatever you fancy, next time I make them I’m going to use apple, sultana and cinnamon.




For the pastry:

  • 60ml water
  • 7g dried active yeast
  • 120ml dairy free milk
  • 1 egg
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 350g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 210g dairy free spread

For the filling:

  • 340g raspberries
  • 40g caster sugar
  • 1 tablespoon water
  • 2 teaspoons cornflour

For the icing:

  • 120g icing sugar
  • 2-3 tablespoons dairy free milk


  • Place the flour, xanthan gum and dairy free spread in a large bowl
  • Rub the dairy free spread into the flour but leave fairly large chunks of dairy free spread
  • Mix the water and milk together and heat in the microwave for 30 seconds
  • Whisk in the yeast, egg, sugar and salt
  • Pour this into the flour and butter mix
  • Stir until combined, you should be able to see chunks of the dairy free spread
  • Wrap in clingfilm and leave in the fridge for a couple of hours or overnight if you have time
  • Dust the worktop with gluten free flour
  • Roll out into a 15″ long rectangle rectangle
  • Fold into thirds, the way you would fold a letter
  • Rollout again to 15 ” and fold into thirds
  • Repeat this process again
  • Wrap in clingfilm and chill for 30 minutes in the fridge
  • Preheat the oven to 180 oC
  • Roll out the pastry until it is about 3mm thick
  • Cut the pastry into 8 rectangles
  • On each rectangle cut off the two corner ends and cut two triangles off the other side

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  • Make the raspberry filling by placing the raspberries, sugar, water and cornflour in a small saucepan
  • Heat until it thickens, about 5 minutes
  • Allow to cool to room temperature
  • Spread the raspberry filling down the centre of the pastry
  • Cut slanting strips about 2cm wide along both sides of the filling
  • Fold the two ends over to seal the pastry
  • Pleat the pastries using the strips you have just cut
  • Brush with egg or milk
  • Bake in the centre of the oven for 15 minutes
  • Remove from the oven and allow to cool
  • Mix together the icing sugar and dairy free milk
  • Drizzle over the pastries

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