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This recipe for Gluten Free Danish Treacle Tarts is one I made up as I went along, as with lots of my bakes I see an ingredient and it develops into something new.
This one began its life as a loaf of unsliced Warburtons GF Bread (please note this has egg whites in it, you’ll need an egg free version to make this vegan), I’d bought two as they were reduced in Sainsbury’s and the second had gone in the freezer.
This recipe came about because I forgot to pre-slice the loaf before I froze it and disaster ensued when I wanted to cut a slice! I now had a loaf only good enough to be breadcrumbs and the rest is …this recipe!
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What’s the best gluten free puff pastry for this recipe?
I had a roll of Jus-Rol Gluten Free Puff Pastry in the fridge that I’d not decide what I was going to do with it yet and then somehow I came to the conclusion; Danish Treacle Tarts. I was a bit worried about how this would turn out, I am….was….a huge fan of Danish pastries but gluten free pastry has a bad reputation. This recipe had a lot to live up to. I’m pleased to report that it was a great success and I’ve been making them ever since.
The trouble is, Jus-Rol seem to be dominating the market in terms of gluten free ready rolled puff pastry here in the UK. There is a block of frozen puff pastry you can get from Genius. I’ll be honest here and say I’ve not tried this for a gluten free Danish Pastry recipe – yet. if you do attempt this recipe with a block of puff then by all means come back and let me know how you got on by commenting below. I love to hear your thoughts and feedback.
How do you make this Danish Pastry shape?
I use this same shape in my Gluten Free Apricot Danish Pastries recipe. It’s a simple but effective shape that looks really professional but I promise it’s not hard to do.
Step One: make the initial square shapes you will need for this style of Danish Pastry. (This works with the JusRol GF Puff Pastry as it comes in a rectangular sheet).
Step Two: I’ve cheated and use photos from another recipe but it’s the same process, here is how you create the criss-cross effect for this Danish Pastry. obviously for this Gluten Free Danish Treacle Tarts recipe your filling will be the treacle tart mixture.
Equipment you will need
- slide off baking tray
- baking paper
- silicone pastry brush
- cooling rack
- smoothie maker/blender for breadcrumbs
- medium saucepan
- Kitchen Scales
Ingredients you will need
- 1 packet Jus-Rol Gluten Free Puff
- gluten free bread crumbs
- golden syrup (corn syrup)
- lemon zest
First glaze (to help pastry brown)
- golden caster sugar
- dairy free milk
Second glaze (to make pastry shine)
- golden syrup (corn syrup)
- boiled water
Icing drizzle
- icing/confectioners sugar
- dairy free milk
Other delicious gluten free breakfast recipe inspiration
Gluten Free Danish Treacle Tarts Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Danish Treacle Tarts
Equipment
- smoothie maker/blender for breadcrumbs
Ingredients
- 1 packet Jus-Rol Gluten Free Puff
- 100 g gluten free bread crumbs to be vegan make sure you use an egg free bread e.g. B Free
- 150 g golden syrup (corn syrup)
- 1 tbsp lemon zest
First glaze (to help pastry brown)
- 1 tsp golden caster sugar
- 2 tsp dairy free milk
Second glaze (to make pastry shine)
- 1 tsp golden syrup (corn syrup)
- 1 tsp boiled water
Icing drizzle
- 3 tbsp icing/confectioners sugar
- 1.5 tsp dairy free milk
Instructions
- Take your puff pastry and cut into 4 equal size squares (you could save trimmings for another bake, maybe make jam tarts at the same time and add a lattice top to them) Set the squares aside until needed.
- In a saucepan heat the golden syrup and lemon juice and add your bread crumbs. Take off heat and set aside to cool slightly.
- Cut your puff pastry squares as shown below and add the golden syrup and crumb mixture, fold the two corners over to create the criss-cross effect.
- Mix the milk alternative and sugar together and brush over the tops of the puff, this will aid the pastry to brown a little.
- Pop in a preheated oven set at 220°C | 200°C fan | 400°F | Gas 7 for 15mins
- Remove from, the oven once beautifully browned, whilst still hot, using the pastry brush add your second glaze to create a deliciously beautiful shine, allow to cool completely
- Make the icing drizzle to decorate your danish pastries…eat the same day (as if I needed to say that!)
Nutrition
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Jo Allison / jo's kitchenlarder says
I do like your step by step instructions as I would not have a clue how to make these look just like yours! You’ve got to love a treacle tart and yours really look wonderful and tasty, I simply want to reach out and grab one! Thank you for bringing them to #BakingCrumbs :)
Glutarama says
Thank you Jo, and thank you for hosting, always a pleasure to be is such good company at #BakingCrumbs xx
Choclette says
Wow, I do love a treacle tart and this one looks fabulous. One day I shall get around to making Danish pastries. For now I shall just dream about this one :D
Thanks for sharing with #CookBlogShare
Kat (The Baking Explorer) says
Ooo they look so tempting!
Jenny Walters says
Treacle Tart is one of my favourite things to eat so these babies are right up my street. I just love the idea of them as a Pastry. Perfect for every occasion you can imagine. They look divine. Thanks so much for sharing them at #BakingCrumbs
Janice says
How wonderful these pastries look. I’ve never tried to make Danish pastries, but you make it look so easy.
Glutarama says
It’s one of the easiest and most effective Danish Pastries you can make … I’m all for easy and effective (hahaha)
Angie | Fiesta Friday says
They sound wonderful! I happen to have golden syrup, which is not normally sold in my suburban grocery stores, but a trip to the city gave me the chance to shop in a bigger store with well-stocked international section, so I grabbed golden syrup. Now I know what to do with it :-) Thanks for linking to Fiesta Friday.
Glutarama says
Woo-hoo, well you have no excuse then Angie. Thanks for having me again #fiestafriday
Ginger says
Wow – what a lovely idea! I will bookmark these for when I need a #FreeFrom solution!
Kat (The Baking Explorer) says
Wow these sound divine!
Mel says
I’m a huge fan of Danish parties too and your Danish Treacle Tarts sound like heaven to me. I’d use Schär’s Ciabatta for the breadcrumbs – it’s our favourite ‘free from’ bread. Thanks for joining in with #FreeFromFridays.
Glutarama says
Danish Parties you say Mel – God I love you! xxx
Angela / Only Crumbs Remain says
What an inspired idea to use the disintegrated bread as a treacle tart, but a danish pastry tracle tart! Fab idea, I bet it tasted amazing.
Angela x
Glutarama says
Thank you Angela, they are pretty scrummy!
jacqui says
I love the idea of treacle tart Danish pastry style. They look and sound delicious. Thank you for linking up to #CookBlogSahre
emma amoscato says
Ooh these sound delicious. We love using puff pastry and what a great filling! We’re going to try these. #freefromfridays
Laura says
These look divine Rebecca! I’ve never had treacle tart.. sounds so yummy! Must give these a try!
Glutarama says
Thank you Laura, not-had-treacle-tart????? Well we’ll have to change that then! xxx
Debbie - Hello Deborah says
Ooh these look really yummy! We always have ready rolled pastry in the fridge so might have to give this a go.
Glutarama says
Perfect, there’s no excuse then, enjoy x
Vicki Montague says
These look fabulous! You’re next challenge is to make them with homemade pastry made with my flour and recipe!! They are epic ;)!
Glutarama says
Absolutely! Challenge accepted xx
Cindy Murray says
Good grief these look sensational! Going to have to try making some after I get my monthly shopping!
Glutarama says
Thank you Cindy…these were actually made a couple of weeks back…I’m stuck in the house no chance of escape and no gluten free puff….what have I done to myself!!!! Send back-up! :-D