Cream Cheese Pastry Gluten Free
Indulge in the buttery, flaky perfection of this Gluten-Free Cream Cheese Pastry, a delightful treat crafted specifically for those with gluten sensitivities. Made with a gluten-free all-purpose flour blend and enriched with cold cream cheese and butter, this recipe creates a tender, melt-in-your-mouth dough perfect for turnovers, danishes, or tarts. The secret to its irresistibly flaky texture lies in the careful layering of chilled ingredients and the addition of apple cider vinegar, which boosts the dough's elasticity. With just 20 minutes of prep time and customizable filling options, this pastry is a must-try for any baker looking to master gluten-free baking. Serve them golden and warm, fresh from the oven, for a show-stopping dessert or snack that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (if not already included in the flour blend)
- 0.5 teaspoon Salt
- 170 grams Cream cheese (cold, cubed)
- 115 grams Unsalted butter (cold, cubed)
- 60 milliliters Ice water
- 1 teaspoon Apple cider vinegar
- 1 Egg (for egg wash, optional)
- 1 tablespoon Milk or water (for egg wash, optional)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if required), and salt.
Add the cold, cubed cream cheese and butter to the bowl. Using a pastry blender or two forks, cut the cream cheese and butter into the flour mixture until the texture resembles coarse crumbs with pea-sized pieces of fat remaining.
In a small bowl, combine the ice water and apple cider vinegar.
Gradually drizzle the liquid into the flour mixture, 1 tablespoon at a time, mixing with a fork after each addition. Stop when the dough just starts to come together. You may not need all the liquid.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it fully together. Form it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
When ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out gently to about 1/8 inch (3 mm) thickness. If the dough cracks while rolling, gently press it back together.
Cut the dough into your desired shape (e.g., circles, squares, or rectangles) and fill it with your preferred filling if making turnovers or danishes.
If an egg wash is desired, whisk together the egg and milk (or water) in a small bowl. Brush the egg wash lightly over the pastry surface for a golden finish.
Transfer the pastries to the prepared baking sheet and bake for 20-25 minutes or until the edges are golden brown and flaky.
Let the pastries cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.0 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 305 mg | 6% | |
*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.
