Gluten-Free Mixed Berry Pastry
Delight in the irresistible charm of these homemade Gluten-Free Mixed Berry Pastries, a treat that perfectly balances a flaky, buttery crust with a vibrant, sweet-tart berry filling. This recipe is a game-changer for gluten-free baking lovers, featuring a simple yet effective blend of gluten-free flour and xanthan gum to ensure a tender, golden pastry shell. The filling, made with a medley of frozen mixed berries, lemon juice, and just the right amount of sweetness, comes together quickly for a luscious, jam-like center. Topped with a light egg wash and a sprinkle of coarse sugar for that bakery-style finish, these pastries bake to perfection in under 30 minutes. Whether you're serving them for brunch, as a snack, or a special dessert, these gluten-free beauties are as delightful to look at as they are to eat. Make a batch today and discover a new favorite gluten-free indulgence!
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Recipe Information
Ingredients
- 2 cups Gluten-free flour blend
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 cup Cold unsalted butter
- 6 tablespoons Ice water
- 2 cups Frozen mixed berries
- 0.5 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
In a bowl, whisk together the gluten-free flour blend, xanthan gum, and salt.
Cut the cold 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 the ice water, one tablespoon at a time, mixing until the dough holds together. Do not overwork it.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a saucepan, combine mixed berries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring until the mixture thickens and bubbles, about 5 minutes. Remove from heat and let cool.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8 inch thick. Cut into 8 rectangles.
Spoon a tablespoon of the berry mixture onto one half of each rectangle, leaving a border around the edges. Fold the other half over the filling and seal the edges with a fork.
Transfer the pastries to the prepared baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar.
Bake for 20 to 25 minutes or until the pastries are golden brown and the filling is bubbling.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 359.8 g | 131% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 147.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 615 mg | 13% | |
*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.
