Gluten-Free Apricot Croissant
Delight your taste buds with these irresistible Gluten-Free Apricot Croissants, a buttery and flaky pastry that combines classic French-inspired techniques with gluten-free baking essentials. Perfectly golden and tender, these croissants are filled with luscious apricot preserves for a sweet and tangy twist, making them an indulgent treat for breakfast or a mid-day snack. Featuring a gluten-free all-purpose flour blend enhanced with xanthan gum for structure, this recipe includes a traditional cold butter and folding method to achieve that signature flakiness. The addition of warm milk and instant yeast ensures a soft dough that rises beautifully, while the egg wash lends a gorgeous, glossy finish. Simple enough for home bakers yet impressive enough to wow guests, these gluten-free pastries bring elegance to your table—without compromise.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 250 grams Unsalted butter, cold and cubed
- 50 grams Granulated sugar
- 2 teaspoons Instant yeast
- 120 milliliters Warm milk
- 1 large Egg
- 200 grams Apricot preserves
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, mix warm milk with granulated sugar and yeast. Let it sit for 5 minutes until frothy.
In a large bowl, whisk together gluten-free flour, xanthan gum, and salt.
Add the cubed cold butter to the flour mixture and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
Make a well in the center and pour in the milk mixture and the egg. Stir until just combined to form a dough.
Turn the dough onto a floured surface and gently knead it a few times to bring it together. Shape into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.
After refrigeration, roll out the dough on a floured surface into a large rectangle about 1/4 inch thick. Fold the dough into thirds, like an envelope.
Roll the dough out again, fold into thirds again, wrap in plastic, and refrigerate for another hour.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Roll the chilled dough into a rectangle approximately 1/8 inch thick. Cut the dough into 8 even triangles.
Add about 1 tablespoon of apricot preserves to the wide end of each triangle.
Starting at the wide end, roll each triangle towards the point to form a croissant shape. Place the croissants on the prepared baking sheet, leaving space between them.
In a small bowl, whisk together the egg and water for the egg wash. Brush each croissant with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Allow the croissants to cool slightly on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
3800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 167.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 295 mg | 23% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 448 mg | 10% | |
*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.
