Gluten-Free Strawberry Cream Pastry
Indulge in the delightful Gluten-Free Strawberry Cream Pastry, a tender and buttery treat that’s perfect for dessert or an afternoon pick-me-up. This recipe combines a flaky, golden gluten-free pastry shell with a luscious whipped cream filling, enhanced by fresh, juicy strawberries for a naturally sweet touch. Using a homemade dough crafted with gluten-free all-purpose flour and chilled butter, these pastries are easy to prepare and feature a decorative crimped edge for an artisanal look. Finished with a dusting of powdered sugar and a dollop of light vanilla cream, they strike the perfect balance between elegance and comfort. Whether you're serving these pastries at a tea party or enjoying one as a snack, they’re a gluten-free delight that will impress any crowd!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in flour blend)
- 1 cup Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 6 tablespoons Cold water
- 1 cup Heavy cream
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups Strawberries (hulled and sliced)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if needed), sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing gently with a fork until the dough comes together and forms a ball. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface (using gluten-free flour), roll out the dough to about 1/4-inch thickness. Cut it into 4-inch squares.
In a small bowl, whisk together the egg and milk to create the egg wash.
Place a spoonful of sliced strawberries in the center of each square. Fold the square diagonally to form a triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
Brush the tops of the pastries with the egg wash and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown. Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the pastries are cooling, prepare the cream filling. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the pastries are fully cooled, use a piping bag or spoon to add a dollop of cream filling on top of each pastry.
Dust the pastries with powdered sugar and garnish with additional strawberry slices, if desired.
Serve immediately and enjoy your Gluten-Free Strawberry Cream Pastry!
Nutrition Facts
Calories |
4192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.1 g | 360% | |
| Saturated Fat | 171.9 g | 860% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 175.0 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 609 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.
