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.
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 🙂
- 1 vanilla pod
- Gluten-free flour for dusting
- 275g gluten-free, vegan puff or rough-puff pastry
- 25g vegan margarine, softened
- 25g caster sugar
- 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.
- Lightly dust the work surface with flour and roll out the pastry to make a 30cm square.
- Spread the vanilla seeds all over the pastry, then spread with margarine and sprinkle with sugar.
- Carefully roll up from one side, as tightly as possible, to make a long, thin sausage-shape.
- 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.
- 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.
- 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.