Gluten-Free Strawberry Pastry
Indulge in the perfect sweet treat with this Gluten-Free Strawberry Pastry recipe, a delightful homemade pastry that boasts a buttery, flaky crust and a luscious strawberry filling. This recipe is ideal for those avoiding gluten, featuring a gluten-free all-purpose flour blend paired with a touch of xanthan gum for structure. The star of the show is a vibrant, jammy strawberry filling made with fresh, ripe strawberries, perfectly sweetened and thickened for an irresistible center. These hand-held pastries are easy to make with just 40 minutes of prep time, baked to golden perfection, and optionally kissed with a dusting of powdered sugar. Serve warm or at room temperature for a dessert or snack that is as stunning to present as it is to savor. Perfect for gluten-free entertaining or adding a special homemade touch to your day!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (if not included in your flour blend)
- 0.5 cup Unsalted butter (chilled, cut into small cubes)
- 6 tablespoons Cold water
- 0.25 teaspoon Salt
- 1.5 cups Fresh strawberries (hulled and diced)
- 0.25 cup Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for the strawberry filling)
- 1 unit Egg (for egg wash, optional)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), and salt.
Add the chilled butter cubes to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, while gently mixing. Stop when the dough comes together but is not too sticky.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, prepare the strawberry filling. In a small saucepan, combine the diced strawberries, granulated sugar, cornstarch, and 2 tablespoons of water.
Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens to a jam-like consistency, about 5-7 minutes. Remove from heat and let it cool completely.
On a lightly floured surface (using gluten-free flour), roll out the chilled dough to about 1/8-inch thickness. Cut the dough into rectangles approximately 4x6 inches.
Place a spoonful of cooled strawberry filling in the center of half of the rectangles. Spread gently, leaving a 1/2-inch border around the edges.
Brush the edges with water and place another rectangle of dough on top. Gently press the edges together to seal, then crimp with a fork to ensure they are closed.
If desired, beat the egg and brush it lightly over the pastries for a golden finish (skip this step if making it egg-free).
Carefully place the pastries on the prepared baking sheet, leaving space between each.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
Remove from the oven and allow them to cool slightly. Dust with powdered sugar before serving, if desired.
Serve warm or at room temperature and enjoy your gluten-free strawberry pastries!
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 76.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 454 mg | 10% | |
*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.
