Changing my diet and going gluten-free was extra tricky because we made the most delicious treats with flour in Turkish cuisine. About ten years ago, it wasn’t easy to find any gluten-free pastry dough. You could only find bread and maybe some bagels and muffins, and they were not that great. Some of them were almost not edible at all. Because of the growing demand, many companies started expanding their horizon, coming up with gluten-free alternatives for us dealing with this issue. There are several companies with Gluten-free puff pastry dough available now. I waited almost a decade to make this party as closes as it gets to the original recipe. I didn’t use any refined sugar, only fruit syrup only.
This gluten-free puff pastry dough was frozen but if you want to make your own from scratch, go for it. After you let it sit for about 30 minutes at room temperature, you can start rolling it out. I will recommend using a lot of flours to prevent sticking to the roller and the counter. You can begin rolling pastry dough desired thickness.
A gluten-free dough sheet is a lot difficult to work with due to its nature. Feel free to you can use extra flours to prevent sticking to your board. Almond flour will be a great choice.
Filling Puff pastry dough with Marmalade
Start applying melted butter with a pastry brush before adding fillings—two tablespoons of the roasted fruit marmalade and chopped hazelnuts tablespoons. Fruits blend consists of fresh berries, strawberry blueberry peaches, and fresh fig. You can make a little jar of new fruit jam or marmalade to use in baking or spread over a toast.
Now you are ready to roll! Gluten-free puff pastry dough is very delicate. You can take your time as you started to move. I used a spatula to prevent the dough from breaking. Traditional pastry dough is much easier to work spread. It wasn’t easy to make the switch, but thankfully there are many great choices out there. I can pretty much cook anything I want gluten-free.
One final brushing of the top of the pastries with melted butter and sprinkle black sesame seeds. Bake 30 minutes of 350° until it’s a beautiful brown color on the edges. Traditionally, this type of pastry will get warm syrup added while still warm, but I skipped that part; instead, I used fig syrup as a garnish right before we serve. It was equally delicious.
- 1 packet Gluten-free pastry dough
- 1 stick of melted butter
- 1 large egg
- 1/2 cup chopped hazelnuts
- 1/2 cup of raspberry blueberries black cherry and fig marmalade
- 2 tbsp fig syrup