Gluten Free Danish Treacle Tarts
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.
Servings: 6 pastries
Calories: 423kcal
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
Calories: 423kcal | Carbohydrates: 60g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 118mg | Potassium: 34mg | Fiber: 1g | Sugar: 26g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg