Mini gluten-free Arlette (dairy-free; vegan)

Small_2_tier_cake_stand_of_mini_gluten-free_arlette_biscuits
Mini gluten-free Arlette biscuits. Image: Kathryn Hawkins

A few months ago, I posted a recipe on how to make a gluten-free rough puff pastry; it has proved to be one of the most looked at recipes on my blog. If you have the time, it is worth making your own pastry, but now there are also viable ready-made pastries to use if you are in a hurry such as Jus-rol gluten-free puff pastry sheets.

This week’s recipe is based on a French patisserie classic. Arlette are traditionally large, thin spirals of very crisp puff pastry flavoured with butter, cinnamon and sugar. My free-from version is flavoured with vanilla seeds but feel free to use a dusting of ground cinnamon if you prefer something more authentic. I found it easier to make smaller rounds as it is challenging to roll out, and then slice, gluten-free pastry thinly. If you’re not gluten-free, just roll out regular puff pastry as thinly as possible and prepare and cook the Arlette in the same way.

Close-up_of_a_single_mini_gluten-free_arlette_biscuit
Sugar and spice, and all things nice. Image: Kathryn Hawkins

It’s a simple recipe with few ingredients, but the pastries taste very good, and make the perfect nibble to go alongside a mid-morning coffee 🙂

Coffee_shot_with_mini_gluten-free_arlette
Mid-morning coffee break. Image: Kathryn Hawkins

Makes: 28

Ingredients:

  • 1 vanilla pod
  • Gluten-free flour for dusting
  • 275g gluten-free, vegan puff or rough-puff pastry
  • 25g vegan margarine, softened
  • 25g caster sugar
  1. Line 2 baking trays with baking parchment. Slice the vanilla pod in half and using the tip of a small, sharp knife, scrape out the seeds from the middle. Put to one side.
  2. Lightly dust the work surface with flour and roll out the pastry to make a 30cm square.
  3. Spread the vanilla seeds all over the pastry, then spread with margarine and sprinkle with sugar.
  4. Carefully roll up from one side, as tightly as possible, to make a long, thin sausage-shape.

    Step_by_step_to_making_gluten-free_arlette
    Arlette preparation. Images: Kathryn Hawkins
  5. Trim away the ends to neaten, then cut into 1cm thick slices – you may find it easier to flour the knife blade each time you make a cut. You should be able to make 28 thin rounds. Transfer them to the baking trays and chill for 30 minutes.
  6. When you are ready to cook the Arlette, preheat the oven to 200°C, 180°C fan oven, gas 6. Bake for 20-25 minutes until crisp and golden. Transfer to a wire rack to cool.

    Gluten-free_arlette_preparation_rolling_to_baking
    Rolling, slicing and baking Arlette. Images: Kathryn Hawkins
  7. Serve them underside up to reveal the crisp sugar coating and vanilla seeds. If you can leave them alone, they will store for up to a week in an airtight container.

    Top_tier_of_small_cake_stand_displaying_mini_gluten-free_arlette
    Ready to serve, home-made gluten-free Arlette. Image: Kathryn Hawkins

 

 

 

3 thoughts on “Mini gluten-free Arlette (dairy-free; vegan)

  1. I have never had Arlette pastries!!! These look delicious, similar to something called « palmiers ».
    I had bookmarked your puff pastry recipe but still have to figure out what flour(s) to use in place of Doves Farm mix. Like you, this is what I miss most: a good « tarte aux pommes » made with flaky pastry. I do not despair though.
    Thank you for sharing, Kathryn!

    Liked by 1 person

    1. Yes, Arlette are very much like Palmiers, although very thin and crispy. I first made them at college and have loved this type of pastry ever since. I just checked the blend of flours in the Doves Farm mix: rice, potato, tapioca, maize and buckwheat to make the blend. Personally, I think it is the rice and tapioca flours that give the starchiness required to make good pastry. Have a good weekend and thanks for your interest as always 🙂

      Liked by 1 person

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