Get the Recipe: Gluten Free Puff Pastry
This easy gluten free puff pastry is buttery, flaky and so delicious! It is easy to make and incredibly versatile. These gluten free puff pastry sheets are made with only 4 main ingredients and they are great for both sweet and savory recipes!
Ingredients
Puff Pastry Dough
- 10 tbsp cold butter, cut into small cubes
- 1 cup gluten free 1 to 1 flour
- ¼ tsp salt
- ¼ cup cold water, see note
Egg Wash
- 1 egg, whisked
Filling
- ½ cup jam or jelly
- ⅓ cup dark chocolate chips
Instructions
- First, add cubes of cold butter, gluten free flour and salt to a food processor. Pulse 4 to 5 times until crumbly.
- Then add in cold water. Pulse another 4 to 5 times or until mixture is very crumbly.
- Lightly flour countertop and rolling pin. Pour crumbles of dough onto floured surface. Use hands to form one big ball of dough.
- Use rolling pin to roll dough out to a rectangle that is ¼ to ½ inch thick. Fold the dough in half. Then fold it in half again.
- Wrap dough and refrigerate for 2 hours.
- Remove dough from fridge. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Allow dough to sit at room temperature for about 20 minutes. Roll out dough on floured surface with floured rolling pin. If dough breaks, allow it to sit at room temperature for another 10 minutes or so.
- Roll dough out to a large rectangle. Slice into desired shapes (I did smaller rectangles). Place on parchment lined pan.
- Add desired filling/toppings. Leave about ½ inch along the edges for the egg wash.
- To make egg wash, whisk egg in a small bowl. Brush onto edges of your little pastries. If desired, sprinkle a little granulated sugar on edges of pastries.
- Bake for 16 to 18 minutes, depending on how large your shapes are. Bake until edges are golden crispy.
- Finally, remove from oven. Allow pastries to cool for 10 minutes before serving.
Notes
- I used King Arthur Flour 1 to 1 gluten free flour and had great results. I do not recommend another type of flour (almond, coconut, etc.). All purpose flour can be used if not gluten free.
- Use very cold butter straight from the fridge.
- For the cold water, I like to add about ¼ cup water and ice cubes to a measuring cup. Then, remove ice cubes before measuring out ¼ cup water. This ensures water is very cold.
- After chilling the dough, if it is breaking apart while rolling, allow it to sit at room temperature for 10 more minuets. Dough will be easily rolled out once it is at the right temperature.
- See blog post above for many sweet and savory ideas for puff pastry dough.
- This recipe made 4 pastries approximately 6 inches long and 2 inches wide.
- Nutrition facts do not include filling.
Calories: 405kcal, Carbohydrates: 32g, Protein: 3g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 403mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 904IU, Calcium: 16mg, Iron: 1mg