As many of us may be aware of, Jus Roll have a Gluten Free puff pastry, ready to use and available in the chiller section of most Supermarkets, for a decent price! Not only is it gluten free, but also has no dairy or eggs in the ingredients, making it pretty much vegan too. I never really buy puff pastry and rarely make anything with pastry since going gluten free, because I’ve not had that many great experiences with it. In the past I have tried the Silly Yak pastry, from Tesco, the Asda Free From one, and the frozen Genius one, and the Genius one is by far the worst I’ve tried, and Silly Yak the best, although it didn’t really puff as much as I’d hoped. It did make great sausage rolls, however. So I didn’t have any high hopes really for the Jus Roll.
When I first got it out of the packaging, it was in a square sheet, ready rolled, so all I had to do was cut it and get the other ingredients together. I decided to make puff pastry sandwiches, filled with raspberries and whipped cream. All I had to do was use my cutter to make the sandwiches and bake! I used whatever pastry was left over from cutting the circles, and re-shaped and rolled it, and I was so surprised by the texture of it, and the fact it didn’t fall apart, so I could actually roll the remainder of it. Brilliant!
So anyway, when these were done cooking in the oven, I was so amazed to see how much they had puffed up! And how flaky the stuff was. I mean, it was truly the best pastry I had eaten in almost 4 years of being gluten free.
So here below is my recipe:
Gluten Free Raspberry Puff Pastry Sandwiches
A crisp and flaky pastry sandwich with a light but tangy raspberry cream filling.
- 1 Beaten Egg
- Demerara Sugar
- 150ml Whipping Cream
- 40g Icing Sugar
- 75g Fresh Raspberries
– 1 pack Jus Roll Gluten Free Pastry
Preheat the oven to 180°c. Roll out the puff pastry, and cut out an even number of circles from the pastry
Prick the bottoms of the pastry circles and place onto a lined baking sheet.
Brush the pastry with the beaten egg and sprinkle some of the Demerara Sugar on top.
Bake in the oven for around 12 minutes, or until golden brown.
While the pastry is cooling down, whip the cream in a bowl with a whisk, until it thickens and forms stiff peaks. Then Mix in the icing sugar until well combined.
Place the raspberries in a blender and blend until smooth.
Swirl in a little bit of the blended raspberries into the cream, being careful not to knock any air out of it, and transfer to a piping bag.
On only half of the pastry circles, pipe the whipped cream mix, leaving a little dip in the middle. Then spoon the raspberry mix to fill the centre.
Place the remaining circles on top of the iced ones to create a sandwich. Then serve and enjoy!
As you can see, I am SO IMPRESSED by how these turned out, and I will DEFINITELY be making more puff pastry treats with it in the future! It was so delicious and everything you could ever want with a gluten free puff pastry. It’s great when you find THE product that suits you. Let me know what else you would like to see me make with it!
Have any of you guys tried it? Let me know your thoughts!
Thanks for reading!
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