Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 10 tbsp (140 g) cold unsalted butter
- 1 tsp salt
- 1 tbsp sugar (optional, omit for savory)
- 1 large egg
- 3–4 tbsp ice water
- 1 egg + 1 tsp water (for egg wash)
Instructions
- In a bowl, mix the gluten-free flour, salt, and sugar.
- Cut in the cold butter into pea-sized pieces.
- Add the egg and ice water to form a shaggy dough, being careful not to overwork it.
- Chill the dough for 30 minutes.
- Roll the dough into a rectangle and fold into thirds.
- Chill for 20–30 minutes, repeat the folding and chilling process 1–2 times.
- Roll out to 1/8–1/4 inch thickness and cut into desired shapes.
- Fill or fold the pastries, brush with egg wash.
- Bake on a preheated baking sheet at 375°F (190°C) for 18–25 minutes until golden.
Notes
Keep everything cold and handle the dough gently to maintain flakiness.
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free