Gluten Free Toaster Pastries
 
 
Ingredients
  • Crust:
  • 1¼ cups gluten-free cookie dough flour (4.25 ounces)
  • ½ cup all-purpose gluten-free flour (2.75 ounces), plus more for dusting
  • 1 teaspoon xanthan gum
  • ½ cup granulated sugar (3.5 ounces)
  • ½ teaspoon fine sea salt
  • ⅛ teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes
  • 2 ounces cream cheese, cut into small pieces and chilled in freezer for 10 minutes
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Filling:
  • 1 large egg
  • ½ cup fruit jam (I used the homemade Strawberry Thyme)
  • Cream Cheese Glaze:
  • Glaze:
  • 4 ounces cream cheese, room temperature
  • ¾ cup powdered sugar
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • ½ teaspoon vanilla extract
  • Dash of salt
  • 1 tablespoon milk
Instructions
  1. Pulse cookie dough flour, gluten-free flour, xanthan gum, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Add eggs and vanilla and process until the dough just begins to hold together, about 10 seconds.
  2. Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
  3. To prepare toaster pastries, remove dough from the refrigerator. Roll each piece of dough on a floured surface until it forms a 9 x 12-inch rectangle (the dough will be about ⅛-inch thick). I found that it helps to flip and flour the dough after every 2 to 3 rolling motion - this helps to prevent the dough from sticking to your work surface and/or falling apart. Slice each large rectangle into 9 smaller rectangles (they will form 3 x 4-inch rectangles). Beat the remaining egg and, using a pastry brush, brush the egg over 9 of the rectangles (these will be the bottom halves of the toaster pastries). Smear 1 tablespoon of jam on each of the egg-wash-glazed dough rectangles, leaving a ½-inch border around the edges. Top each of these rectangles with an unused rectangle of dough. Press along the edges of each toaster pastry then seal the edges with the tines of a fork. Poke the tops of each pastry a few times with a fork, this will allow steam to escape while they bake.
  4. Transfer all the pastries to a parchment-lined baking sheet (a fish spatula help greatly with transferring these delicate beauties) and refrigerate for 30 minutes to firm up. While the pastries chill, preheat oven to 350 degrees F. Bake pastries (at this point I transfer half of them to a second, parchment-lined baking sheet) for 18 to 20 minutes, rotating sheets halfway through baking. Once the pastries are golden brown, remove from oven and let cool on a wire rack for at least 10 to 15 minutes.
  5. While the pastries cool, prepare the cream cheese glaze. Combine cream cheese, powdered sugar, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the milk and beat until smooth.
  6. Spread glaze on toaster pastries and eat warm or at room temperature.
Recipe by Allons-Eat! at https://www.allonseat.com/gluten-free-toaster-pastries/