Gluten-Free Chocolate Puff Pastry

Indulge in the flaky decadence of Gluten-Free Chocolate Puff Pastry, a recipe that combines rich cocoa-infused layers with a melt-in-your-mouth texture that’s perfect for any occasion. Made with gluten-free all-purpose flour, cocoa powder, and a touch of xanthan gum, this puff pastry ensures a light and airy result without sacrificing that signature buttery flakiness. Each layer is expertly laminated with chilled butter to achieve a perfectly crisp texture, while a generous filling of chopped dark chocolate creates a gooey, indulgent surprise in every bite. Whether brushed with a golden egg wash or enjoyed as-is, these pastries are perfect served warm or room temperature. Ideal as a gluten-free dessert or a sophisticated snack, they’re a crowd-pleaser that combines traditional French techniques with gluten-free innovation.

Nutriscore Rating: 52/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 250 grams Gluten-free all-purpose flour
• 30 grams Cocoa powder
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 200 grams Unsalted butter, chilled
• 150 milliliters Iced water
• 100 grams Dark chocolate, chopped
• 1 large Egg, beaten (optional, for brushing)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, xanthan gum, and salt.

Step 2

Cut 50 grams of the chilled butter into small cubes and rub it into the dry ingredients until it resembles coarse breadcrumbs.

Step 3

Gradually add the iced water, mixing with a spoon or your hands, until the dough just comes together. You may not need all the water.

Step 4

Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Step 5

Once chilled, roll the dough out on a lightly floured surface into a rectangle about 1 cm thick.

Step 6

Slice the remaining 150 grams of butter thinly and place it over two-thirds of the rolled-out dough. Fold the uncovered third over the middle third, then fold the remaining third over that, similar to folding a letter.

Step 7

Rotate the dough 90 degrees and roll it out again into a rectangle. Repeat the folding process. Wrap the dough in plastic wrap and chill for another 30 minutes.

Step 8

Repeat the rolling and folding process two more times, ensuring that the dough maintains a cold temperature, chilling between each roll if necessary.

Step 9

After the final chill, roll out the dough into a large rectangle about 3-4 mm thick.

Step 10

Sprinkle the chopped dark chocolate evenly over one half of the dough. Fold the dough over the chocolate to encase it.

Step 11

Cut the folded dough into rectangles or squares as desired for the final pastry shape.

Step 12

If desired, brush the pastries with the beaten egg for a glossy finish.

Step 13

Preheat the oven to 200°C (390°F) and place the pastries on a baking sheet lined with parchment paper.

Step 14

Bake for 20-25 minutes or until puffed and slightly golden.

Step 15

Allow the pastries to cool slightly before serving. Enjoy your gluten-free chocolate puff pastry warm or at room temperature.

Nutrition Facts

Serving size	(785.8g)

Amount per serving	% Daily Value*
Calories	3064.9

Total Fat 207.4g	0%
Saturated Fat 126.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 627.9mg	0%
Sodium 1329.6mg	0%
Total Carbohydrate 300.8g	0%
Dietary Fiber 26.0g	0%
Total Sugars 25.8g
Protein 24.4g	0%

Vitamin D 168.6IU	0%
Calcium 187.3mg	0%
Iron 18.5mg	0%
Potassium 1117.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 3.1%

Carbs: 38.0%