Gluten-Free Mixed Fruit Puff Pastry
Indulge in the delightful layers of this Gluten-Free Mixed Fruit Puff Pastry, a vibrant and versatile dessert perfect for any occasion. Featuring buttery, flaky gluten-free pastry sheets, these handheld treats are filled with a medley of sweet, juicy seasonal fruits like berries, peaches, and apples, lightly sweetened with sugar and brightened with a touch of lemon juice and vanilla. The simple yet elegant recipe is ready in under an hour, making it ideal for both casual gatherings and special celebrations. With the option to serve warm and finish with a light dusting of powdered sugar, this recipe offers a gluten-free twist on a classic favorite that’s sure to please even the pickiest eaters. Whether you’re looking for a quick dessert or a charming addition to afternoon tea, these puff pastries are a flaky, fruit-filled delight!
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Recipe Information
Ingredients
- 2 sheets Gluten-free puff pastry sheets
- 2 cups Mixed seasonal fruits (such as berries, peaches, and apples)
- 2 tablespoons Granulated sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for brushing, use dairy-free if needed)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Thaw the gluten-free puff pastry sheets according to package instructions.
In a medium bowl, combine the mixed fruits, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir until the fruits are evenly coated and the mixture is well combined.
Roll out the thawed puff pastry sheets on a lightly floured surface to smooth out any creases.
Cut each sheet into 6 equal-sized rectangles. You should have a total of 12 rectangles.
Place a heaping tablespoon of the fruit mixture onto one half of each rectangle, leaving a border around the edges.
Brush the edges of each pastry with a little milk to help seal the pastries together.
Fold the pastry over the fruit to enclose it, and press the edges to seal with a fork.
Transfer the pastries to the prepared baking sheet, spacing them apart.
Brush the tops of the pastries with the remaining milk to help with browning.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and puffed.
Remove from the oven and allow to cool slightly on a wire rack.
Optionally, dust with powdered sugar before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 80.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 724 mg | 15% | |
*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.
