Name: Gluten Free Puff Pastry
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 small pastries
Cuisine: Other
Ingredients: 10 tablespoons cold butter; 1 cup gluten free 1-1 flour; 0.25 tsp salt; 0.25 cup cold water; 1 egg; 0.5 cup jam or jelly; 0.333 cup dark chocolate chips

From the Cook

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Gluten Free Puff Pastry

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Gluten Free Puff Pastry

For the puff pastry dough

10 tablespoons cold buttercut into small cubes

1 cup gluten free 1-1 flour

¼ tsp salt

¼ cup cold watersee note

For the egg wash

1 eggwhisked

For the filling

½ cup jam or jelly

⅓ cup dark chocolate chips

Instructions

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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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Everything Ice Cold ❄️
Chill your butter, water, bowl, and even your work surface before starting—cold ingredients are essential for creating distinct flaky layers in gluten-free puff pastry.
Master the Lamination Technique 📚
Fold the dough in thirds (letter-fold) consistently 4-6 times with 30-minute chilling between folds to build the signature crispy, multilayered texture that makes puff pastry special.
Use Cornstarch to Prevent Sticking 🌽
Dust your work surface and rolling pin with cornstarch instead of gluten-free flour—it won't incorporate into the dough and won't toughen your pastry like extra flour can.
Dock Before Baking for Even Rise 🔪
Pierce the pastry sheets with a fork before filling and baking to prevent excessive puffing in certain areas and ensure even, controlled expansion for perfect results.
Egg Wash for Golden Perfection ✨
Brush a beaten egg wash over your pastry just before baking to achieve that gorgeous golden-brown exterior and add shine that makes your creations look professionally made.