Gluten-Free Flaky Egg Puff Pastry
Indulge in the perfect blend of texture and flavor with this Gluten-Free Flaky Egg Puff Pastry recipe—a delightful twist on a classic treat that’s entirely gluten-free yet irresistibly buttery and crisp. Made with a flaky homemade gluten-free pastry dough and filled with a savory egg mixture seasoned with Dijon mustard, chives, paprika, and black pepper, these golden triangles are as satisfying to bite into as they are easy to make. In just over an hour, you can whip up these pastries, ideal for breakfast, brunch, or as a crowd-pleasing appetizer. Whether you’re catering to a gluten-free diet or simply looking for a new pastry recipe to try, these delicious egg puffs combine a crisp exterior with a creamy, flavorful filling for an unforgettable bite every time! Perfectly crisp, golden, and filled with savory goodness, these are sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 250 grams Gluten-Free All-Purpose Flour
- 225 grams Unsalted Butter
- 1 teaspoon Salt
- 120 milliliters Cold Water
- 3 large Eggs
- 50 milliliters Milk
- 1 tablespoon Dijon Mustard
- 2 tablespoons Chopped Chives
- 1 teaspoon Black Pepper
- 0.5 teaspoon Paprika
Instructions
1. Begin by preparing the gluten-free puff pastry dough. In a large bowl, combine the gluten-free all-purpose flour and salt.
2. Cut the chilled unsalted butter into small cubes and add it to the flour mixture.
3. Use your hands or a pastry blender to incorporate the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add cold water, a little at a time, mixing gently until the dough starts to come together.
5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
7. While the dough is chilling, prepare the egg filling. In a medium bowl, beat the eggs and add milk, Dijon mustard, chives, black pepper, and paprika.
8. Roll out the chilled dough on a lightly floured surface into a square, about 6mm thick.
9. Cut the rolled pastry into 12 equal squares.
10. Place a spoonful of the egg mixture in the center of each square.
11. Fold each square into triangles and press the edges to seal.
12. Transfer the triangles to a baking sheet lined with parchment paper.
13. Brush the tops of the pastries with a beaten egg for a glossy finish.
14. Bake in the preheated oven for 20 minutes, or until the pastries are golden brown and flaky.
15. Allow to cool slightly before serving. Enjoy your homemade gluten-free flaky egg puff pastries!
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 225.8 g | 82% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 400 mg | 9% | |
*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.
