Gluten-Free Custard-Filled Pastry
Delightfully indulgent yet completely gluten-free, these Custard-Filled Pastries are the ultimate treat for those with dietary restrictions who crave a classic dessert. Crafted with a tender, flaky pastry made from gluten-free all-purpose flour and enriched with xanthan gum for perfect elasticity, these pastries are filled with a luscious homemade custard. The custard boasts a velvety texture, blending creamy milk, rich egg yolks, and a hint of vanilla for a timelessly sweet flavor. Ideal for parties, brunches, or afternoon tea, these golden-brown beauties are baked to perfection and best enjoyed slightly warm for a melt-in-your-mouth experience. Whether you're gluten-free or simply looking to impress, this recipe promises a show-stopping dessert that marries elegant simplicity with unforgettable taste.
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 113 grams Unsalted butter
- 60 ml Cold water
- 1 teaspoon Vanilla extract
- 500 ml Milk
- 40 grams Cornstarch
- 4 large Egg yolks
- 100 grams Sugar
- 30 grams Butter
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour, xanthan gum, sugar, and salt.
Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add cold water to the mixture and vanilla extract, mixing until the dough comes together. Form into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
In a medium saucepan, heat the milk until it is just about to boil. Remove from heat and set aside.
In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly add the hot milk to the egg mixture, whisking continuously to prevent curdling.
Pour the mixture back into the saucepan and return to medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
Once thickened, remove from heat and stir in the butter until fully melted and incorporated. Cover with plastic wrap, ensuring the plastic touches the surface of the custard to prevent a skin from forming. Cool to room temperature.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to a thickness of about 5mm (1/4 inch). Cut into 8 squares.
Place a spoonful of the cooled custard onto each square of pastry.
Fold the squares into triangles, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Arrange the pastries on the prepared baking sheet and bake for 20-25 minutes or until the pastries are golden brown.
Allow the pastries to cool slightly before serving. Enjoy your gluten-free custard-filled pastries!
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 1629 mg | 71% | |
| Total Carbohydrate | 402.3 g | 146% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 151.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 796 mg | 61% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 922 mg | 20% | |
*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.
