This is a recipe for Danish Treacle Tarts 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 Newburn 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. You may have already worked this out but gluten free unsliced loaves do not freeze well and when you defrost them they tend to disintegrate. It didn’t bother me, I had a few okay slices with marmalade for breakfast and then wondered what I could turn the rest of the loaf into.
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.
Now I don’t normally do step-by-step instructions. I feel you either love them or hate them…I’m in the hate camp, well ‘hate’ is a strong word, maybe they irritate me more than help me I just find they look unhelpful or untidy on a webpage, or in a book (I know, I know, I’m totally nuts!) Anyhoo, this is one of those occasions where is would be far more easier to show you how to fold the pastry rather than try to describe it, so here your go, a photographic demonstration (you’re welcome!)
Oh and as if I needed to say but gluten free pastry is back on the menu in this house, these danish treacle tarts are divine, heavenly, bloody good. Okay I cheated and used a shop bought ready roll gluten free puff pastry but it’s what you do with it that counts right?
A quick and simple way to make gluten free, vegan danish pastries using Jus Roll puff pastry, perfect for a teatime treat or for breakfast with a strong coffee.
- 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
- 1 tbsp lemon zest
- 1 tsp golden caster sugar
- 2 tsp dairy free milk
- 1 tsp golden syrup
- 1 tsp boiled water
- 3 tbsp icing sugar
- 1.5 tsp soya milk (or other dairy alternative)
Take your puff pastry and cut into 4 equal size squares (you could ave 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 220C/200C fan/Gas 5 for 15mins
Remove fro, 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!)
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