Gluten Free Cream Cheese Pastry Recipes

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THERMOMIX ® RECIPE



THERMOMIX ® RECIPE image

Provided by THERMOMIX ® RECIPE

Categories     Baking - savoury

Time 35m

Yield 8

Number Of Ingredients 4

250 grams cream cheese
150 grams Butter
280 grams Gluten free plain flour
5 grams xanthan gum

Steps:

  • Put chopped butter and cream cheese into bowl and press briefly on turbo a few times to combine.Add flour and gum to the bowl and knead for 2 minutes.Turn pastry out and chill pastry in fridge for 20 minutes.Roll out on your mat until pastry is about 1/2 cm.Line pie dish with pastry addyour chosen filling and bake at 180 C for about 20 minutes. You may want to put a top on your pie, there should be enough pastry with this recipe to do that. I filled this one with caramelised onion and goats cheese.

CREAM CHEESE PASTRY - GLUTEN FREE



Cream Cheese Pastry - Gluten Free image

This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.

Provided by Jubes

Categories     Australian

Time 40m

Yield 1 serving(s)

Number Of Ingredients 5

250 g cream cheese
250 g butter, softened
200 g rice flour, use a finely ground flour
200 g potato starch (potato flour in Australia)
1 teaspoon xanthan gum (optional)

Steps:

  • Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
  • Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
  • Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
  • Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
  • Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
  • The pastry cases I have cooked at fanforced 180°C for about 30 minutes.

Nutrition Facts : Calories 4100.2, Fat 292.2, SaturatedFat 183.5, Cholesterol 809.3, Sodium 2281.4, Carbohydrate 333.2, Fiber 16.6, Sugar 7.9, Protein 46.7

GLUTEN FREE DANISH



Gluten Free Danish image

My husband says these are the closest thing to 'real' Danish he has had since going gluten-free five years ago. We like raspberry jam, but you could also try pie filling in the middles.

Provided by Melissa R.

Categories     Bread     Yeast Bread Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 cups gluten-free pancake mix
¼ cup butter, room temperature
2 tablespoons white sugar
⅔ cup milk
½ teaspoon almond extract
¼ cup raspberry jam
⅔ cup confectioners' sugar
2 tablespoons milk, or more as needed
½ teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.
  • Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Allow the pastries to cool.
  • Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 64.6 g, Cholesterol 22.9 mg, Fat 8.3 g, Fiber 0.1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 366.3 mg, Sugar 26.2 g

GLUTEN-FREE CREAM CHEESE PIE CRUST



Gluten-Free Cream Cheese Pie Crust image

Basically what the title says. Makes a nice crust for pies or quiches. Customize as desired by adding lemon zest or other flavorings to complement your pie filling.

Provided by Sheynath

Categories     Dessert

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 6

1 cup rice flour (or your favorite GF flour blend)
1 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons butter (1 stick)
3 ounces cream cheese
2 -4 tablespoons ice water

Steps:

  • Combine dry ingredients in a medium bowl.
  • Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
  • Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
  • When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
  • If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
  • You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
  • Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.

Nutrition Facts : Calories 281.6, Fat 20.7, SaturatedFat 12.9, Cholesterol 56.3, Sodium 344.9, Carbohydrate 21.5, Fiber 0.6, Sugar 0.1, Protein 2.8

GLUTEN-FREE MULTI-PURPOSE SWEET PASTRY DOUGH



Gluten-Free Multi-Purpose Sweet Pastry Dough image

This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.

Provided by Anna Stockwell

Yield Enough dough for 2 dozen cookies, two single-crust pies, one double-crust pie, two 9-inch tarts, or two 8-inch-square batches of bar cookies

Number Of Ingredients 9

1 1/4 cups gluten-free oat flour (4.25 ounces)
1/2 cup all-purpose gluten-free flour such as King Arthur (2.75 ounces), plus more for dusting
1/2 cup granulated sugar
1/2 teaspoon fine sea salt
1/8 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
1 large egg
1 teaspoon vanilla extract

Steps:

  • Pulse oat flour, gluten-free flour, 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. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
  • 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.
  • To make cookies (Makes about 2 dozen):
  • Preheat oven to 350°F with rack in middle.
  • Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8" thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
  • To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
  • Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8" thick round, gently reshaping and rotating the dough as you go to make sure it's not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
  • To Make Bar Cookies (Makes two 8" baking dishes):
  • Roll or press out dough according to your bar cookie recipe and bake according to instructions.
  • Do Ahead
  • Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.

SIMPLY GLUTEN-FREE PASTRY



Simply Gluten-Free Pastry image

Uses Compliments™ GF AP flour blend.

Provided by Catherine Parnell-Proulx

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 1h45m

Yield 8

Number Of Ingredients 5

2 cups gluten-free all-purpose baking flour (such as Compliments™)
2 teaspoons white sugar
1 egg, beaten
½ cup shortening, chilled and cubed
½ cup ice water

Steps:

  • Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
  • Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
  • Reserve remaining crust to top filled pie.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g

GLUTEN FREE CHEESE AND ONION PASTIES



Gluten Free Cheese and Onion Pasties image

Pastry can be something you really miss if you can't eat gluten. These pasties have a rich and buttery crust and the filling has a mellow kick.

Provided by drjohn5000

Time 55m

Yield Makes Two large pasties or three smaller ones.

Number Of Ingredients 14

200g gluten free plain flour
100g unsalted butter
Half tsp xanthan gum
1 egg (beaten)
2-4 tablespoons of cold water for binding.
200g gluten free plain flour
100g unsalted butter
Half tsp xanthan gum
1 egg (beaten)
2-4 tablespoons of cold water for binding.
1 small onion (or half a regular onion) finely chopped
1-2 cloves of garlic finely chopped (optional)
100g cheddar cheese grated
1 small potato peeled and diced

Steps:

  • Making the pastry (1). Gluten free pastry can be tricky. A small amount of xanthan gum and a little time for it to absorb the water can make it a lot easier to handle. The addition of some egg will help too; it will also make the pastry light and flaky. Mix the flour and xanthan gum together in a bowl. Add the butter in small chunks. Rub the flour/gum mixture and the butter together with your fingertips to form "breadcrumbs."
  • Making the pastry (2). Add 2/3 of the beaten egg to the breadcrumbs and mix. Save the rest of the egg for glazing. Add a little cold water to the mix and work into pastry. You want the pastry to be a little sticky, slightly stickier than conventional pastry as the xanthan gum absorbs water. Wrap it in a plastic food bag and put it in the fridge for an hour.
  • Making the filling. The garlic is optional but, as it's roasted, adds a lovely extra flavour. Mix the cheese, onion, garlic (if using) and potato.
  • Assembling the pasties (1). Heat the oven to 220°C (200°C fan) and lightly oil and flour a baking sheet. Take the pastry out of the fridge and put it on a board lightly covered with gluten free or rice flour. Cut into either two or three equal pieces. Roll each piece into a rough round big enough to fold over into a pasty. Spoon the filling into the centre of each round.
  • Assembling the pasties (2). Brush water round the edges of each pastry circle and fold the pastry over the filling so the edges roughly align. Pinch the edges together and fold them into a thick edge where they meet. Be careful as gluten free pastry is prone to cracking. Use the water and brush to help fix any cracks. Put the pasties on the baking sheet and brush them with the remainder of the beaten egg. Bake for 35-40 minutes. When they come out leave for a couple of minutes then put them on a rack to cool. Eat hot or cold.

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From pinterest.ca


CREAM CHEESE PASTRY - GLUTEN FREE RECIPE - FOOD.COM
Dec 12, 2012 - This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastr…
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