Gluten-Free Chocolate Puff Pastry
Indulge in the decadence of Gluten-Free Chocolate Puff Pastry, a flaky, buttery treat crafted specifically for gluten-sensitive and dessert-loving foodies. This recipe transforms classic puff pastry into a chocolate-infused masterpiece by combining gluten-free all-purpose flour, cocoa powder, and a touch of xanthan gum for structure. The secret to the pastries’ signature layers lies in the folding technique, which incorporates chilled unsalted butter for an irresistibly tender bite. Each pastry is finished with rich, chopped dark chocolate, creating a luxurious filling that oozes with every bite. Perfect for impressing guests or treating yourself, these pastries bake up beautifully crisp and golden, and they’re easy to enjoy warm or at room temperature. If you're searching for gluten-free baking inspiration, this chocolate puff pastry recipe delivers satisfaction with every flaky layer!
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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, cocoa powder, xanthan gum, and salt.
Cut 50 grams of the chilled butter into small cubes and rub it into the dry ingredients until it resembles coarse breadcrumbs.
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.
Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Once chilled, roll the dough out on a lightly floured surface into a rectangle about 1 cm thick.
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.
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.
Repeat the rolling and folding process two more times, ensuring that the dough maintains a cold temperature, chilling between each roll if necessary.
After the final chill, roll out the dough into a large rectangle about 3-4 mm thick.
Sprinkle the chopped dark chocolate evenly over one half of the dough. Fold the dough over the chocolate to encase it.
Cut the folded dough into rectangles or squares as desired for the final pastry shape.
If desired, brush the pastries with the beaten egg for a glossy finish.
Preheat the oven to 200°C (390°F) and place the pastries on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until puffed and slightly golden.
Allow the pastries to cool slightly before serving. Enjoy your gluten-free chocolate puff pastry warm or at room temperature.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.4 g | 266% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 25.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 187 mg | 14% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1118 mg | 24% | |
*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.
