Easy Gluten-Free Puff Pastry

Ingredients

• 2.25 cup gluten-free all-purpose flour (with xanthan gum; plus extra for dusting)
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 tsp apple cider vinegar
• 0.75 cup ice-cold water
• 1.25 cup unsalted butter (cold; European-style preferred)
• 1 large egg (for egg wash)
• 1 tbsp water (for egg wash)

Steps

1. 1

   In a large mixing bowl, whisk together the gluten-free flour, salt, and sugar until evenly combined.

2. 2

   In a separate cup, stir the apple cider vinegar into the ice-cold water.

3. 3

   Gradually pour the cold water mixture into the flour while mixing with a spoon or your hands. Continue mixing until a firm dough forms. The dough should feel smooth and slightly firm but not sticky.

4. 4

   Shape the dough into a rectangle approximately 1 inch thick. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

5. 5

   Place the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll the butter into a 6x8-inch rectangle about 1/2 inch thick, keeping the edges straight.

6. 6

   Refrigerate the butter block for 10–15 minutes until cold but still flexible (it should bend without cracking).

7. 7

   Lightly dust your work surface with rice flour. Roll the chilled dough into an 8x12-inch rectangle.

8. 8

   Place the butter block in the center of the dough. Fold the dough over the butter like an envelope so the butter is fully enclosed, then pinch the seams gently to seal completely.

9. 9

   Roll the dough gently into a long rectangle approximately 8x20 inches, rolling in one direction only to maintain even layers.

10. 10

    Fold the dough into thirds like a letter. Rotate the dough 90 degrees, wrap tightly, and refrigerate for 30 minutes.

11. 11

    Repeat the rolling and folding process 4 more times for a total of 5 folds, chilling the dough for 30 minutes between every fold.

12. 12

    After the final fold, wrap the dough tightly and refrigerate for at least 1 hour (or overnight) before shaping.

13. 13

    Roll the chilled dough to 1/4-inch thickness. Use a very sharp knife or pastry cutter to cut clean edges; do not twist the cutter as this seals the layers.

14. 14

    Whisk together 1 egg and 1 tablespoon of water. Lightly brush only the tops of the shaped pastries, ensuring the wash does not drip down the sides.

15. 15

    Preheat the oven fully to 425°F (220°C). Place pastries on a parchment-lined baking sheet.

16. 16

    Bake for 18–22 minutes until deeply golden brown and puffed. Do not open the oven during the first 15 minutes of baking.

Notes

Keep everything cold; if the butter melts into the dough, the layers will disappear. For a dairy-free version, use high-fat vegan block butter. Dough can be refrigerated for 30 days or frozen for 2 months. If the dough cracks during rolling, let it sit at room temperature for 5 minutes to slightly soften.

Nutrition per serving

• dessert
• appetizer
• gluten-free
• vegetarian
• baked
• pastry
• dough
• french