Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chai Spiced Apple Turnovers.

I’m actually in the house for the first time in ages having a chilled out Sunday and spending a bit of time catching up with the website.  I’ve got a few exciting  new recipes coming up in the next few weeks including sweet chilli chicken burgers, white chocolate and raspberry madeleines and caramel macchiato coffees.  I’m working through editing the photographs and typing up the recipes from my notebook.

Today’s recipe is for these Chai spiced apple turnovers – I love anything with Chai spices.  I’m got a half developed idea for a Chai breakfast smoothie I need to try out one day.  In this recipe I’ve included  instructions on how to make gluten and dairy free puff pastry but if you are short on time you could use the Jus-Rol gluten free bought pastry.

apple turnover

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Chai Spiced Apple Turnovers then you might like to try one of my other baking recipes:

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Chai Spiced Apple Turnovers (Gluten & Dairy Free)

Difficulty: Beginner
Servings: 4
Best Season: Fall


A light flaky pastry filled with spiced apples


For the pastry:

For the filling:



  1. Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold
  2. Cut into cubes
  3. Place the flour, caster sugar and dairy free spread in a food processor
  4. Pulse about 5 times so the dairy free spread is broken up but still visible
  5. Turn the food processor on so it is running on a low setting
  6. Gradually pour in the cold water
  7. 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)
  8. Preheat the oven to 180 oC
  9. Roll out until the dough is about 5mm thick
  10. Cut into 4 equal sized squares
  11. Place the diced apples, spices and water in a saucepan over a medium heat
  12. Cook until the apples are soft, you might need to add some more water
  13. 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
  14. Fold each pastry in half diagonally so you have four triangular pastries
  15. Seal the edges by pressing down with a fork
  16. Place on a baking sheet lined with parchment paper
  17. Brush the pastries with the beaten egg and sprinkle on a little extra sugar and cinnamon if you like
  18. Bake in the oven for about 15 minutes or until golden brown
  19. Dust with a little icing sugar before serving
Keywords: apples
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