Hello again. I hope you have had a good Easter holiday. I had intended to post this recipe before the holidays began, but time ran away with me. I have had a few days away visiting family and friends, and now I’m back home and ready to post again.
One of my first blog posts was a recipe for gluten-free rough puff pastry. It has had many hits but I am always looking for ways to tweak the recipe. Here’s the original if you are a newcomer to my blog: Gluten-free rough puff pastry (with dairy-free & vegan variation) The latest version of the recipe uses my favourite combination of gluten-free flours and also adds psyllium husk to the dough. The latter makes a much more silky dough which is very much easier to roll and shape. If you don’t have the individual flours, just use a ready blended plain flour. I also use all plant butter in this version. However, whilst the dough is quite puffy and light, it has lost some of the flakiness of the original recipe. I guess it’s up to personal taste which version you prefer and for what purpose you want to use it.
The pastries tasted pretty good though despite the lack of pastry layers. The texture of this latest pastry is crisp and chewy, and I am pleased with the flavour. If you do compare the 2 recipes yourself, let me know what you think, and which you prefer. By the way, the recipe makes twice as much pastry you need for making 4 pastries so you can freeze the other half to make something else at a later date.
Makes: approx. 625g pastry. Use half the pastry quantity to make 4 pastries
For the pastry dough:
- 70g cornflour (corn starch)
- 60g tapioca flour
- 60g white rice flour
- 60g glutinous rice flour
- ½tsp salt
- 2tsp psyllium husk powder
- 150g plant butter, cut into small pieces
For the pastries:
- 100g marzipan
- 60g raspberry jam
- 1tbsp oatmilk
- 1tsp carob syrup
- 20g flaked almonds
- Icing sugar to dust
- Fresh raspberries to serve
1.Put all flours in a large mixing bowl with the salt and psyllium husk powder, and mix together until well blended. Stir the butter into the flour to coat each piece in flour.
2. Gradually stir in between 260-275ml cold water until the mixture comes together to make a soft, very lumpy dough. Turn out on to a lightly floured work surface and roll the dough into a flat, roughly rectangular shape approx. 35cm x 12cm.
3. Now the rolling and folding begins. The aim is to consistently roll out the pastry to the same dimensions, and then to fold it, turn it and seal it in the same way each time; this is how the pastry layers form. Fold the top one third of the pastry down and the bottom one third up and over the top pastry; twist the pastry round so that the open edge is facing to the right, and gently press the 3 open edges of the pastry together with the rolling pin.
4. Repeat this rolling, folding, turning and sealing 3 more times and then chill the pastry for 30 minutes. The mixture will be sticky but try to refrain from dusting with too much flour as this will dry the texture of the pastry.
5. After chilling, repeat the rolling, folding, turning and sealing another 3 times, working the pastry each time in the same direction. You should now begin to feel that the fat is more blended into the flour. Chill the pastry for a further 30 minutes.
6. Repeat the process 3 more times and you should see that the fat pieces have practically disappeared. Wrap and chill for at least 1 hour before using. From start to finish, you should aim to roll and fold the pastry 10 times.
7. Cut the pastry in half, and use half to make the pastries – wrap and freeze the other half for later use. Roll out the pastry to make a 24cm square. Trim the edges as necessary.
8. Cut the pastry into 4. Working on 1 square at a time, starting cutting 1cm inside the edge of one side as if about to cut out an inner square. Just before you reach the centre point, leave a 1cm space of uncut pastry then continue the cutting down the rest of the side. Repeat this cutting on the other 3 sides, and then cut the other pastry squares in the same way.
9. Knead the marzipan; cut into 4 and shape each piece into a small round to fit in the centre of each square. Top with jam. Bring the corners together in the centre of the pastry.
10. Place on a lined baking tray. Chill for at least 1hr before baking.
11. When ready to cook, preheat the oven to 220°C, 200°C fan oven, gas 7. Mix the milk and syrup together and glaze the pastries. Sprinkle with flaked almonds and bake for about 20 minutes until risen and lightly golden. Dust with icing sugar and serve warm.
I hope you enjoy the pastries. It is a bit of a long recipe this week, but if you do have the time, the pastries certainly make a lovely treat. As the for pastry update, my jury is out on which version I prefer but I will keep adapting and reposting any progress I make. Until next time, take care and best wishes 🙂