Gluten-Free Chocolate Drizzled Pastry
Indulge in the irresistibly flaky charm of these Gluten-Free Chocolate Drizzled Pastries, crafted with a buttery, tender dough and topped with a luscious chocolate drizzle. Perfect for those with dietary restrictions, this recipe substitutes traditional flour with a gluten-free all-purpose blend, enhanced by xanthan gum for a beautifully crisp texture. The simple yet elegant pastry pairs golden, egg-washed rectangles with a rich semi-sweet chocolate glaze, creating a dessert that’s both decadent and effortlessly stylish. With a quick prep time of just 30 minutes, these pastries are an ideal choice for brunch spreads or special occasions. Serve them warm or at room temperature for a sweet treat that everyone—gluten-free or not—will adore. Keywords: gluten-free pastries, chocolate drizzle dessert, easy gluten-free recipes, flaky gluten-free pastry.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (cold and cubed)
- 6 tablespoons Cold water
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 0.5 cup Semi-sweet chocolate chips
- 1 teaspoon Coconut oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the gluten-free all-purpose flour blend, xanthan gum, and salt. Mix well.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, and mix until the dough begins to hold together. Be careful not to overwork the dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes to chill slightly.
While the dough is chilling, prepare the egg wash by beating together the egg and milk in a small bowl.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/4 inch thick.
Cut the dough into 8 equal rectangles and place them on the prepared baking sheet.
Brush the tops of the pastries with the egg wash using a pastry brush to ensure even browning.
Bake in the preheated oven for 18-20 minutes or until the pastries are golden brown and flaky.
While the pastries are baking, melt the chocolate chips and coconut oil together in a small saucepan over low heat, stirring frequently until smooth. Alternatively, melt in a microwave-safe bowl in 20-second intervals, stirring between each, until completely melted.
Once the pastries are done baking, remove them from the oven and let them cool slightly on a wire rack.
Drizzle the melted chocolate over the top of each pastry using a spoon or a piping bag.
Allow the chocolate to set for a few minutes before serving. Enjoy your gluten-free chocolate drizzled pastries warm or at room temperature.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.2 g | 241% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 47.1 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
