Gluten-Free Cream-Filled Puff Pastry

Indulge in the decadent layers of our Gluten-Free Cream-Filled Puff Pastry, a recipe that transforms classic pastry delights into a celiac-friendly treat. This impressive dessert features a flaky, buttery crust made with a gluten-free all-purpose flour blend and xanthan gum, providing the perfect balance of crispness and tenderness. The real magic lies in the luscious vanilla-infused cream filling, carefully thickened with a combination of heavy cream, eggs, and cornstarch for a silky texture. Topped with a delicate dusting of confectioners' sugar, these elegant pastries are perfect for special gatherings or a sophisticated dessert table. With easy-to-follow instructions and only 30 minutes of prep time, you’ll create bakery-quality puff pastries that everyone can enjoy, whether they’re gluten-free or not!

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 teaspoon Xanthan gum
• 1 cup Unsalted butter, chilled and cubed
• 0.5 cup Cold water
• 1 cup Heavy cream
• 1 teaspoon Vanilla extract
• 4 tablespoons Granulated sugar
• 2 tablespoons Cornstarch
• 0.25 teaspoon Salt
• 2 units Large eggs
• 2 tablespoons Confectioners' sugar for dusting

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the gluten-free all-purpose flour and xanthan gum.

Step 3

Add the chilled butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Gradually add the cold water, one tablespoon at a time, mixing gently until the dough begins to come together. Do not over mix.

Step 5

Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6

While the dough chills, prepare the cream filling. In a medium saucepan, whisk together 1/2 cup of the heavy cream, vanilla extract, granulated sugar, cornstarch, and salt over medium heat until smooth.

Step 7

In a separate bowl, beat the eggs lightly. Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent curdling.

Step 8

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble. This should take about 5-7 minutes.

Step 9

Once thickened, remove from heat and allow the cream to cool. Cover and refrigerate until ready to use.

Step 10

Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness and cut into 4x4 inch squares.

Step 11

Place the squares on the prepared baking sheet and bake for 10-12 minutes, or until they are golden brown and puffed.

Step 12

Let the puff pastry squares cool completely on a wire rack.

Step 13

Once cooled, gently split each pastry square in half using a serrated knife.

Step 14

Whip the remaining 1/2 cup of heavy cream until stiff peaks form and fold it into the cooled cream filling mixture.

Step 15

Spoon or pipe the cream filling onto the bottom half of each pastry square and place the top half over the filling.

Step 16

Dust with confectioners' sugar before serving.

Nutrition Facts

Serving size	(1024.4g)

Amount per serving	% Daily Value*
Calories	3850.2

Total Fat 284.4g	0%
Saturated Fat 172.5g	0%
Polyunsaturated Fat g
Cholesterol 1128.7mg	0%
Sodium 883.6mg	0%
Total Carbohydrate 295.4g	0%
Dietary Fiber 9.3g	0%
Total Sugars 65.7g
Protein 19.0g	0%

Vitamin D 80IU	0%
Calcium 135.9mg	0%
Iron 3.5mg	0%
Potassium 221.5mg	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: 67.1%

Protein: 2.0%

Carbs: 31.0%