Gluten-Free French Pastry Cheese Cups

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Average Rating: 5 | Rated By: 1 users

If you like French pastry you will LOVE these gluten-free French pastry cheese cups. Think flaky, buttery pastry filled with lightly sweetened ricotta cheese custard. A dream combination if you ask me. I’ll be honest when I set out in making these I wasn’t sure if they will work for my site. Why? Because I will not make recipes that are too complicated, I feel that recipes should be easy enough for anyone to make. Having said that, the first two batches that I made had to be thrown out, they just didn’t make the cut. So now it became a challenge for me. I just had to make this gluten-free puff pastry work. The results, well they are nothing short of amazing, especially right out of the oven. Trust me, and they are simple enough to make with exceptional results! So there, I finally made gluten-free French pastry that anyone can whip up. I will serve them for breakfast at Thanksgiving with a cup of good organic coffee, but if there are any leftovers, I will save them for a snack. Good luck on having leftovers 🙂

Ingredients

  • PUFF PASTRY CUPS
  • 2/3 cup warm milk (115 F)
  • 1 Tbsp. Active dry yeast
  • 2 1/4 cup gluten free flour blend (I used cup4cup)
  • 1/4 cup sweetener, (I used coconut sugar), divided
  • 1 tsp. xanthan gum (omit if your flour blend includes it)
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 2 Tbsp. melted butter, cooled to room temperature
  • 2 eggs, at room temperature
  • 1 stick (1/2 cup) unsalted butter, cold
  • CHEESE FILLING
  • 2 cups good quality ricotta cheese
  • 2 Tbsp. Sweetener (I used coconut sugar) if you like sweeter pastry add more sugar
  • 1 large egg, whisked
  • 1 tsp. fresh lemon juice
  • Note; I used cup4cup flour, I have not tried other blends and they may not work the same since this blend includes powdered milk
  • Instructions

  • In a small bowl, add 1 tablespoon of sugar and warm milk. Stir until the sugar has dissolved, then add the yeast and stir. Set aside until foamy, about 5 minutes
  • In a large bowl whisk together flour, remaining sugar, xanthan gum, baking powder and salt
  • Add melted butter and eggs, to frothy yeast mixture and mix. Add to dry ingredients and using a pastry blender blend the dough. Cover bowl and allow to rise for 1 hour in a warm place
  • Place dough onto a floured work surface. Roll dough into a rectangle that is about 1/2 inch thick. Using half the butter put small chunks of cold butter over half of the dough. Fold the dough over the butter. Roll again and repeat one more time with remaining butter. Lightly wrap dough in plastic wrap and refrigerate for 1 hour

  • Preheat oven to 350 F and spray 18 muffin cups with cooking spray
  • Place dough onto a lightly floured work surface. Roll to about 1/2 inch thickness. Using a cookie cutter or a glass cut dough into circles about 3-inch in diameter. Place each circle in a muffin cup and press against bottom and sides to form a crust
  • Mix cheese filling ingredients and spoon into crusts about 2/3 way up
  • 
Bake for 25 minutes or until the crust is golden-brown 

  • Remove from the oven and allow to cool in the muffin pan for 5 minutes before transferring onto a rack to cool


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