You know you wanna make these babies.
And they’re way better than those non-gee-eff pop-the-can and lay ‘em out biscuits. Just look how pretty!
But wait … Good news!
You’ve probably already made the dough!
Remember the Yeasted Custard-Filled Puff Pastry How-To? Yeah. Thought so. Good times.
Take that same dough, and make some croissants with it. It’s not exactly the same as croissant dough, but seriously. Who’s calling the Frenchie police on us?
So howdy do, Yeasted Puff Pastry Dough (recipe repeated below). Let’s make you irresistible again.
Here’s the 4-1-1.
Just roll out the dough (after it’s been turned and turned and then chilled for hours like proper according to the recipe) between 2 sheets of parchment paper, floured liberally, into a large rectangle about 1/4 inch thick. Then slice the rectangle in half, and place one rectangle squarely on top of the other. Using a pastry cutter or a sharp knife, cut triangles into the rectangle.
Lay the triangles in an even layer on a piece of floured parchment paper, about 2 inches apart.
Cut a slit about 3/4 of an inch long in the base of the rectangle.
Spread the sides open a bit. Make a silent dirty joke. Giggle to yourself like a mental patient. Oh, wait. Maybe that’s just me. Moving along…
Fold the two sides of the slit from the inside toward the outside of the rectangle, like so, and press down a bit to pinch it closed at the points of contact.
Roll away from yourself, toward the point.
…until you have a coiled cylinder.
Then push the ends toward one another to make a crescent shape.
Place the crescents about an inch apart on a USA Pan baking sheet, because they’re the best pans and the only nonstick baking pans I’ll use at all super duper pinky swear, and also because they’re a brand new Gluten-Free on a Shoestring Sponsor! [Check out their button in the sidebar]
They became a paid sponsor because I tracked down John Bundy III of USA Pans, a Bundy Family Company, and gushed about his pans and proposed a partnership.
And he said “Yes!” That’s pretty much my favorite word. Yes. It is.
Check out John here. He’s a TV star, too. Like, he’s got bona fides. Hear him talk about his amazing pans. They’ve been used commercially for the longest time, but have only been available to retail customers for a few years. Bonus!
You’ve already seen these pans right here, on the blog, but you didn’t even know it. You can tell by the lines on the pans. They make for pitch-perfect heat conduction, and help the pans in their nonstick-ness (yes, it is too a word). See them here (scroll down to the batter going into the pan). And here (ditto). And you know those sil-pat things that allow you to bake without lining a baking sheet? USA Pans have that stuff (technical term) all baked onto the pan. And it’s all patented and everything, so, like, no one can steal it so don’t go getting any ideas.
Oh, and wait ’till you see how reasonably priced these pans are. And they really are heirloom quality. Just wait. You’ll see. And we all know how important the right pans are in gluten-free baking. Wait until you make some gluten-free sandwich bread in their loaf pans. They’re just the right size and they come out perfectly – without even greasing the pan!
You can buy USA Pan’s products on Amazon (full disclosure: there’s an affiliate link in there). And at Bed, Bath & Beyond.
And if you enter your zip code on the USA Pans website, your local brick-&-mortar retailers will pop up.
Now go make some croissants. Or at least make the dough. And then chill it. It’ll keep until Thanksgiving Day. Then just roll it out, cut it, roll it all proper like we talked about, let it rise a smidge, and then bake it on Thursday. Serve ‘em fresh out of the oven.
| Gluten Free Yeasted Puff Pastry – & Croissants |
- 2 1/4 cups all-purpose gluten-free flour (I use Better Batter)
- 1 1/2 teaspoons xanthan gum (omit if using Better Batter)
- 2 1/4 teaspoons instant (rapid-rise or breadmaker) yeast
- 6 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 2 sticks (16 tablespoons) unsalted butter, divided (4 tablespoons at room temperature, the rest chilled)
- 3/4 cup milk, warmed to about 100 degrees F
- 2 extra-large eggs plus 1 egg yolk, divided
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum, yeast, 6 tablespoons sugar, salt and 4 tablespoons butter (divided into tablespoons). Beat on low for about 1 minute, until the butter is incorporated into the dry ingredients. Add the ¾ cup warm milk, the whole egg and 1 yolk, and mix until the dough just begins to come together. Place a large piece of plastic wrap on a flat surface, and dump the dough out onto the plastic wrap. Press the dough together, and cover tightly with the plastic wrap. Place in the freezer until firm, about 30 minutes.
- Once the dough has chilled, roll it out between two pieces of parchment paper into a rectangle that is about 10-by-15 inches, and about ¼ inch thick, no thinner (see photos). Dust with additional flour as necessary to prevent the dough from sticking to the parchment paper. Take the remaining 12 tablespoons (chilled) butter and divide into individual tablespoons, and then space evenly over ⅔ of the dough, leaving one short side bare (see photos). With the bare short side facing you, fold it over the middle third of the butter (as you would a business letter), then fold the remaining third over to seal in the tablespoons of butter (see photos).
- Roll the dough out again into a rectangle about 10-by-5 inches, and fold again in thirds (see photos). Cover with plastic wrap and place in the freezer for 15 minutes or until firm. Congratulations. You have just completed the first ‘turn.’
- Remove the dough from the refrigerator, uncover it, and place it horizontally on a fresh sheet of parchment paper. Cover with another sheet of parchment paper, and roll out again into a rectangle about 10-by-5 inches. Fold once more, business letter style, and return to the freezer for another 15 minutes or until firm. Repeat the process once more. After 3 turns, cover and place the dough in the freezer for about 30 minutes (or in the refrigerator for at least an hour), until firm.
- Once the dough has chilled once more, roll it out between two pieces of parchment paper into a smaller rectangle, this time about ⅜ inch thick. Using a pastry wheel or sharp knife, slice the dough in half, into two equal rectangles. Stack the rectangles on top of one another, with the edges squared. Using a pastry wheel or sharp knife, cut the dough into triangles that alternate top to bottom.
- On a large piece of parchment paper, separate and line up all the triangles in rows. For each triangle, with the base of the triangle facing you, slice a 1-inch slit vertically (see photo). Then, fold the two new points toward the outside edge of the triangle, away from one another. Press down gently to seal. Rolling away from you, roll up the dough toward the tip of the triangle until it is shaped like a coiled cylinder. Create a “U” shape by turning the edges toward one another (see photo). Repeat with the remaining triangles.
- Preheat the oven to 400 degrees F, and prepare a lined or nonstick baking sheet.
- Arrange the shaped croissants about 1 inch apart on the prepared baking sheet. Place in a warm, draft-free area to rise a bit (about 15 minutes). If they don’t rise much, don’t worry. Don’t bother waiting much longer. They will spring up in the oven.
- Brush liberally with the remaining egg, beaten with a splash of milk. Place in the center of the preheated oven and bake, rotating once during baking, until golden brown (about 15 minutes).
Make ‘em bigger, and serve ‘em for breakfast!
For photos of every step of the dough-making process, please see the first post in this series here: http://glutenfreeonashoestring.com/custard-filled-gf-pastries-how-to/
Love,
Me
P.S. See you tomorrow.
P.P.S. Don’t forget to check out USA Pans. Support them team. And get the best pans ever. Made in the U.S. of A.
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Shoestring, u are the SWEETEST to share such yummy recipe’s with us! And just in time for Thanksgiving too! Woot, woot….*electronic hug* :D
Oh, HRH, what else am I going to do with myself? ;)
xoxo Nicole
Wow!!
Hi Nicole,
I agree with Tanya, WOW! I just have one question. In step 5, why are we stacking one piece on top of the other? I lied I have another question. If I sprinkle parmesan cheese on these do you know if the cheese will burn? Or should I wait until I take them out of the oven? OMG, I doubled lied there goes another question. Stop me!
Hi, JoAnn,
I will not stop you. ;) Ask as many questions as you like…
The stacking in Step 5 is just to make shorter work of cutting out uniformly sized triangles. Double up = half the cutting.
If you put grated Parmesan cheese (great idea, by the way), maybe wait until nearly the end of baking. Or even do it after baking, while they’re still hot from the oven (as you suggested). It’ll melt right on there without browning.
xoxo Nicole
Why not sprinkle inside, before rolling?
That’s an interesting idea, Arina. Thanks for chiming in. :)
xoxo Nicole
How far ahead could you make the dough before baking?
Hi, Sarah,
I would say you could easily make it today to serve on Thanksgiving. Just keep it chilled in the refrigerator.
xoxo Nicole
You read my mind. :-)
Those croissants look yummy! and now I’m putting USA Pans on my Christmas list…
Hi, Linda,
Once you buy one USA Pan, you’ll want to start replacing all your pans, one by one. That’s what I’ve done since I found the brand about a year ago. And I’ll never look back! ;) I hope you decide to give the croissants a try. And if you have questions, post here, or on the new Gluten-Free on a Shoestring Community page!
xoxo Nicole
Nicole, I am eager to try this recipe, but do you think I could substitute coconut milk for the milk?
Hi, Christine,
I don’t think that should be a problem, substituting coconut milk. Give it a try!
xoxo Nicole
Much thanks for the line on the pans. Guess where I’m headed out to at lunchtime! ;-)
Yay! I’d love to hear what you buy, Christine! You won’t be sorry!
xoxo Nicole
OK, back from shopping. Got the large jelly roll pan and the cookie sheet. This particular B, B, & B didn’t have the brownie pan or the 1 lb. loaf pan, but there’s another location nearer home, which I plan to hit tonight!
Hi, Christine,
Thank you so much for reporting back! I’m baking on a USA Pans jelly roll pan myself right now. I hope you can find the loaf pan. They’re a dream! You can also order from Amazon, and if you are eligible, get a free trial of “Amazon Prime,” and you’ll get it in a day or so. I hope you have luck at the next BBB, though.
xoxo Nicole
OK, now all I feel I need is to find the Brownie Bite panel pan and I guess I will have to order online. Everything else I needed I got at the second store last night. I’m very excited to get baking!
Wow, Christine! You really stocked up! How great. You’re gonna love baking in those pans. :)
xoxo Nicole
I am going to have to start wearing a bib before I come to this blog because Nicole always has some new goodie that has me drooling! You did it again…I knew you would! Thanks for the line on the baking pans…I will be checking them out as well at both BBB & Amazon.
Hi, Peggy!
Aw, shucks. ;) Thanks… Let me know if you end up trying out any of the USA Pans.
xoxo Nicole
I sent my Christmas Wish List to my daughter & it was a list of all the different USA Pans I wanted! lol After the holidays, I’ll start replacing all my pans a piece or two each month until I replaced them all! I’ll let you know how it goes. BTW, I did watch the Dr Steve show that you were on! Now I see what you mean…good looking young man! You were great!
I love it, Peggy! That’s basically what I’ve done – little by little, I’m replacing all my pans with USA Pans. Can’t wait to hear how they work out for you. I think they’re going to be on a lot of Christmas lists!
I still have such a crush on Dr. Steve. *sigh*
xoxo Nicole
lol Nicole..you must have read my mind..as soon as I saw the other recipe I thought ‘croissant dough’
I think what I like the best about your blog is the pictures! Croissants, chocolate ones are what I miss the most. Do you deliver?
Hi, Lisa,
Ooooh mmmmm chocolate croissants. You could easily make this dough into pan au chocolat, just by wrapping a piece of really good chocolate in a square of pastry. Just be sure to fully enclose the chocolate, brush with egg wash and bake away. Heavenly.
xoxo Nicole
I would love to try this recipe but baker’s yeast is a big NOOOO for me. Is there a yeast free modification I can make.
Hi, Coreena,
You could make traditional puff pastry, which is naturally yeast-free. It’s a very similar recipe, but not exactly the same. I will be sure to post a recipe for traditional GF Puff Pastry soon, with you in mind. :)
xoxo NIcole
It the Traditional puff pastry recipe in your cookbook? I do have your cookbook. It is one of my Kitchen Bibles. Thank you so much!
Hi, Coreena,
Actually, no. It’s not published anywhere yet! I wish it were. I have one, and have made it many times, but I don’t have the proper photos yet to post a recipe on the blog! I have to make it again and take photos at every step. Without step by step photos (or, better yet, a video), it’s just too confusing.
So glad you’re enjoying the cookbook! I won’t forget about the traditional puff pastry recipe – but feel free to nudge me about it. I always like a reminder (and sometimes a gentle push)!
xoxo Nicole
Never heared of “Better Batter” so am going to use “Jewles”, with a song and a prayer. Lota work, but hope they are worth it. Looks like it. My granddaughter will appreciate it also. And after 47 years of baking I think new pans are in order, I’ll give the old ones away, and looks like my stones might go also! Hapy Thanksgiving, and a Merry Christmas also. kak
Hi, Kaki,
If Jules’ gluten free flour blend works for you, then give it a try. It is quite a bit of work, but definitely worth it. Actually, it’s not that much active time — just a lot of ‘tending.’ But if you’re a grandmother, you know all about tending. ;)
Happy holidays to you, too.
xoxo Nicole
If you can find Better Batter it is so worth it. I was using Bob’s Red Mill GF All purpose flour and most of the time the results were good, but with pastry it tasted funny or just not right and the texture was not the same. As soon as I started using Better Batter all my recipies have turned out amazing. You’d never know it was gluten free. It does such a great job with pastries.
OH, me likey a whole lot ;) :) I love me some gee eff croissants ;) :) Love and hugs from the ocean shores of California, Heather :)
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