• Home
  • About
  • Contact Me
  • Disclosure & Privacy Policy
  • Work With Me
    • Work With Me
    • Brands & Features
  • Nav Social Menu

    • Bloglovin
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Gluten Free Alchemist

Positively Coeliac - Adventurously Gluten Free

  • Home
  • Recipes
    • Big Cakes & Celebration Cakes
    • Tray Bakes, Brownies, Blondies & Flapjacks
    • Small Cakes; Cupcakes; Muffins & More
    • Cookies & Biscuits
    • Desserts & Trifles
    • Sweet Pastry, Pies, Pastries & Tarts
    • Ice Cream, Sorbets & Ices
    • No Bake Recipes
    • Sweets & Other Sweet Stuff
    • Preserves
    • Sweet Extras : Icings, Fillings, Ganaches, Sauces etc
    • Scones (Sweet & Savoury)
    • Batter : Pancakes, Blinis, Waffles & More
    • Bread (& Pasta)
    • Breakfast & Brunch Ideas
    • Lunch & Light Meals
    • Soups & Salads
    • Main Meals (inc Casseroles and Slow-Cooked)
    • Savoury Pastry, Pies & Bakes
    • Appetisers, Starters & Sides
    • Party, Picnic & Lunchbox (Savoury)
    • Drinks & Things That Go With Drinks
    • Vegan-Gluten Free
    • Christmas Recipes
  • Gluten Free Travel
    • Travel Index
    • Travel Tips & Planning
    • Gluten Free Travel Destinations Abroad
  • Gluten Free Flours/Flour Blends
  • Coeliac Parenting Guide
    • Introduction
    • Discovering Your Child Is Coeliac
    • Food – A Guide to Safe Eating & Cross-Contamination
    • Eating Out – Restaurants & Fast Food
    • Managing Child Care & Education
    • Managing Play Dates and Parties
    • Managing Adolescence & Secondary School
Home » Gluten Free Sweet Treats » Sweet Pies & Pastries » How to make Puff Pastry Baskets (with Nutella)

Christmas Gluten Free Sweet Treats Sweet Pies & Pastries Vegan

How to make Puff Pastry Baskets (with Nutella)

Tweet1
Pin12
Share51
Yum1
Flip
Share
Share
65 Shares
Jump to Recipe Print Recipe

Super-easy gluten free Puff Pastry Baskets (or Vol au Vents) with ready-made puff pastry. Fill with homemade Nutella or anything else (sweet or savoury). Read on to find out how… (+ Video)

Don’t lose this recipe… Pin it for Later

nutella-puff-pastry-baskets-pin

Puff Pastry Baskets or Vol au Vents?

I’ve called this recipe ‘Puff Pastry Baskets’… But I guess in reality they are also Vol au Vents. Being a child of the 70’s, ‘Vol au Vents’ feel very retro and a little passé. They were a thing served up on the buffet at ‘grown up’ parties… Usually filled with tinned tuna, or some sort of tasteless cheese spread. And while I loved the pastry idea, the 70’s Vol au Vent experience didn’t really create great foodie memories.

So, forgive me. In an attempt to make these tasty little bites a little more appealing, I have decided to call my efforts Puff Pastry Baskets… And I have filled them with a deliciously large spoonful of easy Homemade ‘Nutella’.

nutella-vol-au-vents

What pastry should I use to make Puff Pastry Baskets?

The easiest option for Puff Pastry Baskets is a commercial ready-rolled puff pastry which will save you shed-loads of time and effort.

If you are not gluten free, ready-rolled shop puff pastry is extremely easy to come by. In the UK, most supermarkets stock it readily in the chiller aisles. If you are Coeliac or a gluten avoider however, it can be a little harder to source.

Again, in the UK, we do have access to ready-rolled puff pastry made by Jus Rol, which also happens to be Vegan and allergen-friendly, making it accessible for most people. Like its glutenous cousin, it can be found in supermarket chillers (either in the ‘free from’ section or with the mainstream pastry).

If for any reason, you are unable to find ready-rolled puff pastry, it is fine to use a puff pastry block and carefully roll yourself. It will still be good for these Pastry Baskets. In the UK Genius makes a frozen non-vegan gluten free version. And I believe that if you are in the States (and possibly some other places), you can get gluten free puff pastry made by Schär.

nutella-pastry-baskets

Tips and tricks for making successful Puff Pastry Baskets

Puff Pastry Baskets are actually pretty easy to make. All you need (once your pastry is rolled) are a couple of sharp cookie cutters (or similar), a cup and pastry brush… plus a baking tray and an oven. As for ingredients… It’s simply the pastry and a little milk or egg wash. So, is there anything you need to know to make the pastry baskets light and crisp?

Use sharp-edged cutters

When choosing the cutters for making puff pastry baskets, it is really important that both cutters have a good sharp edge. If your cutters are rounded or ‘lipped’ and blunt (such as the top of a glass), they will squash the edge of the pastry as they cut. Squashed edges lead to compressed layers in the dough… And that seems to result in wonky or poor rise in the pastry basket. So, in addition to sharp edges, be careful to cut straight down too.

I can’t say whether this is the same for normal wheat pastry, but it has certainly been my experience with gluten free pastry (which can struggle to gain height in the first place).

gluten-free-puff-pastry-baskets

Make Puff Pastry Baskets of any shape

You can make your Puff Pastry Baskets any shape, but choose cutters of a medium size. Before you start cutting, make sure that you have a suitable smaller second cutter that will provide enough of a ‘basket’ to fill, but still leave a reasonable edge to form the sides.

In the past, I have made Puff Pastry Baskets shaped as circles, squares, triangles and even Christmas trees. Be creative!

Milk or egg wash?

I usually use an egg wash when glazing pastry, made from an egg beaten with a little milk. The rich yellow yolk helps to provide a crisp, golden exterior to the bake, whether Pastry Baskets or something else.

If you are vegan or egg-intolerant however, it is fine to use a milk-wash instead of egg. Equally, if you are dairy free, use a non-dairy milk alternative to stick and glaze the Puff Pastry Baskets. Just bear in mind that the baked glaze may be lighter.

I’ve provided a little video that I made (below) to take you through the steps of making Puff Pastry Baskets. And yes… The eagle-eyed will notice that for the Nutella baskets in the photographs, I did a naff job at sticking the pastry together before baking… Hence the rather obvious ‘seam’. Actually, I quite like it!

nutella-pastry-baskets

Baking Puff Pastry Baskets

While it’s important to have a good oven temperature, I would not recommend it is ultra-hot. About 190 C is good for vol au vents and will support the rise and bake so that the baskets are structurally good.

vol-au-vent-making
vol-au-vent-making
vol-au-vent-making-cooked

Homemade or shop-bought Nutella?

My Puff Pastry Baskets are of the sweet variety and have been filled with a generous spoon of Homemade ‘Nutella’. Homemade Nutella is rich and delicious… Less sweet than the shop bought variety, with more nuts and a deep cocoa hit from the real melted chocolate it contains. Because it is homemade, it can also be made Vegan with minimal thought. And… It is healthier than the branded version.

If you don’t want to make your own Chocolate Hazelnut Spread however, you’re good to use actual Nutella, or one of the other many alternatives now commercially available in the supermarkets.

homemade-nutella-chocolate-hazelnut-spread

Can I fill Puff Pastry Baskets with anything else?

But why stop at ‘Nutella’? Puff Pastry Baskets can be filled with anything… sweet or savoury. From whipped custards, creams and mousses with fruit or jelly… To whipped cream cheese, paté, Caramelised Onion Hummus, plain houmous, tuna-mayo, Baba Ganoush and even Guacamole.

The choice is yours… Let your imagination run wild.

When to Eat Puff Pastry Baskets…

Or should that be when ‘not’ to eat Puff Pastry Baskets? Although usually associated with Christmas, parties and buffet tables, in my humble opinion, Pastry Baskets can be made and enjoyed at any time of the year… They are so quick and easy to make. And that makes them perfect for a night in front of the TV with a good film, as well as with lunch boxes, picnics, or nibbles with drinks.

vol-au-vents-nutella

Ready to make Easy Puff Pastry Baskets?

So, why not give these easy Puff Pastry Baskets a try? If you make them, let me know how you get on. Leave a comment and tag me on Social Media (#glutenfreealchemist). And if you love them… share with anyone you know who might appreciate the recipe. That seems to be how it works in the gluten free world… word of mouth is our best support!

Don’t forget to check out the Gluten Free Alchemist Recipe Book Index too… We’ve got loads of inspiration waiting just a click away!

A little Video to show you how to make Vol au Vents/Pastry Baskets

nutella-pastry-baskets
Print Recipe
5 from 4 votes

Puff Pastry Baskets with Nutella (or any other filling)

Super-easy gluten free Puff Pastry Baskets (or Vol au Vents) with ready-made puff pastry. Fill with homemade Nutella or anything else (sweet or savoury).
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Birthday, Christmas, lunch box, Party, picnic, Snack
Cuisine: British, Gluten Free, optional Vegan
Keyword: Nutella, pastry
Servings: 10
Calories per serving: 160.6kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • sharp-edged cookie cutters
  • small cup
  • fork
  • pastry brush
  • Baking tray
  • baking paper
  • Oven
  • kitchen paper

Ingredients

  • 280 g ready-rolled puff pastry sheet gluten free/vegan if required = 1 sheet OR a block of ready-made puff pastry, rolled to about 3-4 mm thickness
  • 1 egg (or just milk if vegan or egg-intolerant)
  • dash milk dairy free if required
  • Nutella or alternative filling For homemade Nutella see link in NOTES
Metric – US Customary

Instructions

  • Pre-heat the oven to 190 C/375 F/Gas 5 (180 C for fan oven).
  • Take the ready-rolled puff pastry sheet and unroll (keeping on the baking paper). If you have a pastry block, use a rolling pin and roll to a thickness of 3 to 4 mm.
  • Select a medium-sized sharp-edged cookie cutter of choice and (before you start cutting) make sure you also have a suitable smaller second cutter that will provide enough of a ‘basket’ to fill, but still leave a reasonable edge to form the sides. (See NOTES)
  • Use the larger cookie cutter and close-cut shapes from the entire pastry sheet (being careful to avoid as much wastage as possible).
  • Using the smaller sharp-edged cutter, cut a circle (or shape) from the middle of HALF of the larger pieces. These will form the top layer of the pastry baskets.
  • Set the small cut middle aside to be baked along with the rest of the pastry as 'nibbles', or to top the filling on the final baskets.
  • Make the egg-wash by fork-beating an egg with a dash of milk in a cup (or just pour a little milk into a cup if not using egg).
  • Brush the top of each larger piece of cut pastry with egg-wash or milk using a pastry brush. This piece will form the base of the pastry basket and the egg/milk will provide wetness to stick the two pastry pieces together.
  • Place a pastry outer 'ring' onto each moistened pastry base and gently press to stick together.
  • Brush the outer ridge with egg-wash or milk.
  • Line a baking tray with baking paper and transfer the uncooked dough baskets to the tray, along with the cut middles.
  • Bake for about 20 minutes until risen and golden.
  • Remove from the oven when baked and (if the pastry has seeped oil), transfer immediately onto a piece of kitchen paper to absorb the excess from the base of the pastry baskets.
  • Leave to cool.
  • Once cool, gently push the central 'circle' down (which is likely to have puffed up from the base) using either a small-ended rolling pin or finger to make a basket.
  • Take a spoon of Nutella or any other filling of choice and fill the pastry baskets. If you wish, you can top with the cooked pastry middles.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. Nutritional information has only been provided for the pastry cases.
When choosing cutters for making pastry baskets, it is really important that both cutters have a good sharp edge. If your cutters are rounded or ‘lipped’ and blunt (such as the top of a glass), they will squash the edge of the pastry as they cut. Squashed edges lead to compressed layers in the dough… And that seems to result in wonky or poor rise in the pastry basket. So, in addition to sharp edges, be careful to cut straight down too.
Homemade Nutella (chocolate hazelnut spread) Recipe.

Nutrition

Calories: 160.6kcal | Carbohydrates: 12.7g | Protein: 2.6g | Fat: 11.1g | Saturated Fat: 2.8g | Cholesterol: 16.4mg | Sodium: 76mg | Potassium: 23.2mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 23.8IU | Calcium: 5.3mg | Iron: 0.8mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Nutella Puff Pastry Baskets shared with

  • Cook Blog Share week 3 with Sew White
  • Fiesta Friday #362 with Angie and Food Eat Love
  • Full Plate Thursday #518 with Miz Helen’s Country Cottage
  • What’s for Dinner #297 with the Lazy Gastronome
  • Blogger’s Pit Stop
  • Over The Moon #260 with Eclectic Red Barn and Marilyn’s Treats
Tweet1
Pin12
Share51
Yum1
Flip
Share
Share
65 Shares


8 Comments

This page may contain affiliate links. This means that if you click on a link and go on to buy the product recommended, I will get a very small commission. You will not however be charged any more than if you went direct to the site. 

I will only ever recommend products that I actually have in my kitchen or would buy myself. 

Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

Previous Post: « Tuna Niçoise Salad – With Fresh Tuna
Next Post: Angel Food Cake – Gluten Free »

Reader Interactions

Comments

  1. Maricruz says

    19/01/2021 at 4:10 pm

    5 stars
    What a fun and easy recipe 🙂 I love Nutella but I also have some homemade Cajeta (Mexican caramel) at home, maybe I could try with that too.

    Reply
    • GlutenFreeAlchemist says

      19/01/2021 at 5:05 pm

      Thank you. Homemade Cajeta sounds amazing! I’ll have to check that out. It would be delicious in pastry baskets x

      Reply
  2. Kacie says

    19/01/2021 at 3:49 pm

    5 stars
    I love Nutella-anything but I especially love the idea of these little puff pastry vol-au-vent basket. They’d be ideal for a post-pandemic buffet or dinner party.

    Reply
    • GlutenFreeAlchemist says

      19/01/2021 at 5:04 pm

      Thanks Kacie. These would be perfect for a post-pandemic buffet… If we ever get to have one!!! xx

      Reply
  3. Helen at the Lazy Gastronome says

    13/01/2021 at 10:58 pm

    Great post!! Lots of information in here! Thanks for sharing at the What’s for dinner party. Hope the rest of your week is joyful!

    Reply
    • GlutenFreeAlchemist says

      19/01/2021 at 5:03 pm

      Thanks Helen. You’re welcome. Thanks for hosting! x

      Reply
  4. Petra says

    09/01/2021 at 9:19 pm

    Can’t go wrong with puff pastry and nutella, great combination! I would need to make many! 🙂
    Happy Fiesta Frday

    Reply
    • GlutenFreeAlchemist says

      13/01/2021 at 4:53 pm

      Thanks Petra… I can confirm that ‘many’ is a good number!!! xx

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Connect & Follow

  • Bloglovin
  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

CONTACT Gluten Free Alchemist

Looking For Something? Click For Index

gluten-free-recipes-index

Categories

Instagram

White Chocolate Creme Brûlée with hidden Berries White Chocolate Creme Brûlée with hidden Berries 🍓 
It looks like it should be complicated. But it’s actually a really easy dessert. It’s super-delicious and is naturally flourless and gluten free... which makes it one of the best desserts if you are Coeliac. Ideal for any occasion too...
I’ve just updated my blog post with a new recipe card and lots of tips for getting it right.
I reckon it may also be the perfect treat for a cosy lockdown Valentines dinner too ♥️🍓♥️🍓♥️ 
Grab the recipe on the blog... as always, clink lnk.bio for a fast track to making heaven xx 😘 
#cremebrulee #whitechocolatecremebrulee #strawberrycremebrulee #berrycremebrulee #easydessert #valentinesdessert #glutenfree #flourless #glutenfreedessert #coeliacsafe #glutenfreeuk #dessertporn #dessertsofinstagram #britainsbesthomecooks_ #feedfeed #foodblogfeed #huffposttaste #dessertstagram #glutenfreealchemist #cookblogshare #forkyeah #homecooking #worldsgreatesthomecooks #singluten #senzaglutine #glutenmentes #eeeeeats #custardperfection 
@foodblogfeed @thefeedfeed @huffposttaste @britainsbesthomecooks_ @worldsgreatesthomecooks
Pancakes? Oh yes! Piled high and topped with juicy Pancakes? Oh yes! Piled high and topped with juicy fruit and drizzled in chocolate sauce.... Super-simple. Utterly delicious. 
Who wants the recipe? 
I’ve been having a total pancake fest recently... I am OBSESSED 
😍 😬😑🤭🤗
These yummy cakes are packed full of protein and are super healthy ♥️ 
(Well... maybe not the chocolate sauce, but needs must 😂)  #pancakes #pancakeday #pancakesforbreakfast #proteinpancakes #pancakestack #pancakesofinstagram #foodie #foodstagram #glutenfree #glutenfreealchemist #singluten #senzagluten #glutenfrei #coeliacsafe #britainsbesthomecooks_ #foodblogger #foodblogfeed #glutenfreeuk #huffposttaste #feedfeed #droolclub #buzzfeedfood #damnthatsdelish #foodporn #glutenfreedairyfree #buzzfeedfood #foodphotography #deliciousandnutritious 
@foodblogfeed @thefeedfeed @buzzfeedfood @huffposttaste @britainsbesthomecooks_
What’s your favourite drizzle cake? Mine’s a t What’s your favourite drizzle cake? Mine’s a tangy Raspberry Lemon Drizzle Bundt Cake. It’s a yummy twist on the usual lemon drizzle loaf... Super-pretty... Super-moist... Gluten Free deliciousness ♥️
Grab the recipe from the blog... I’ve popped a link in my bio... Just tap lnk.bio for a quick link 
🍋➡️♥️➡️🍋➡️♥️➡️🍋
#drizzlecake #lemondrizzlecake #raspberrylemondrizzlecake #glutenfreecake #bundtcake #glutenfreebundtcake #foodblogger #glutenfreealchemist #singluten #senzaglutine #glutenfrei #coeliacsafe #foodblogfeed #thebakefeed #britainsbesthomecooks_  #feedfeedglutenfree #feedfeed #foodies #buzzfeedfood #droolclub #forkyeah #ukfoodies #eeeeeats #glutenfreeuk #bakestagram #yahoofood #bakelove #tastemademedoit 
@foodblogfeed @britainsbesthomecooks_ @thebakefeed @thefeedfeed @thefeedfeed.glutenfree @buzzfeedfood
Perfect Panna Cotta. Sweet with Vanilla. With the Perfect Panna Cotta. Sweet with Vanilla. With the desired ‘wobble’ and drizzled with beautiful, tangy Berry Coulis. 🍓
Being a Coeliac household, it’s a favourite dessert. It’s also one of the rare desserts that isn’t a gluten free brownie when you eat out... I miss eating out!
How’s everyone else doing? What are you most missing with lockdown?
It’s so long since restaurants were allowed to open here. We didn’t really come out of lockdown after the summer... I really feel for the local businesses ☹️
But in the absence of dinner out... We just have to make our own Panna Cotta. 
Creamy, meaty, super smooth... 
Who’s with me?
The recipe is on the blog... follow the link from my profile (lnk.bio).
#pannacotta #vanillapannacotta #berrycoulis #dessert #milkjelly #dessertporn #dessertshots #glutenfreedessert #glutenfree #glutenfreeuk #coeliacsafe #britainsbesthomecooks_ #tastemademedoit #glutenfreealchemist #cookblogshare #singluten #senzaglutine #glutenfritt #glutenfrei #feedfeedglutenfree #thefeedfeed #foodblogger #foodblogfeed #foodstagram #ukfoodies #beautifulfood #droolclub #huffposttaste 
@foodblogfeed @thefeedfeed @thefeedfeed.glutenfree @huffposttaste @britainsbesthomecooks_
A brief lesson in Courtesy and Integrity... These A brief lesson in Courtesy and Integrity... These are my gluten free Bourbon Biscuits. Optional Dairy Free and Vegan.
I worked hard to get the recipe right. It took many goes and many tweaks to achieve the texture and flavour that is so Bourbon-iconic.
That’s a lot of ingredients. A lot of ‘getting it wrong’… until I was ‘getting it right’. 
It takes a lot of effort and determination to create recipes that work and work well… And that are at least as good as their glutenous counterparts.
Imagine my utter FRUSTRATION when I found that someone had taken my recipe and (having changed one simple ingredient… removing the ‘pinch of salt’ from the biscuit dough), claimed it as their own… The only credit given to me was that they had been ‘inspired’ by my recipe. 
Even worse… they posted the FULL RECIPE on Instagram, Facebook and heaven only knows where else. 
They made a video for Instagram which has had over 7,000 views. They posted it on Facebook (without any mention of Gluten Free Alchemist initially)…That was another reach of thousands. 
I have received NOTHING from their extreme ‘generosity’ in sharing my recipe. Not even a direct link to my website, from which I am trying to make a living following redundancy.
I’m not going to name and shame (although frankly as a commercial organisation they should have known better)… But INTEGRITY is important.
If you take a recipe from someone else… Give them FULL CREDIT. If you tweak a recipe with small alterations… Still give them FULL CREDIT. Be sure to direct people to the original website post where the recipe can be found in full. 
As a recipe developer, you are at the whim of the integrity and honesty of others not to steal your work. People who take without asking and without any gratitude destroy trust and faith.
Thank you for reading xx
For those of you who wanted the recipe… You’ll find a printable recipe card at Gluten Free Alchemist xx
PINCH OF SALT IS OPTIONAL
We’ve had bunnies... we’ve had Santa’s and C We’ve had bunnies... we’ve had Santa’s and Christmas characters..... now we have (drum roll.....) KIT KAT Mini Eggs. And guess what? They are GLUTEN FREE 😁😁😁😁
How exciting is that?????
I know it’s a bit early for Easter, but let’s face it... nothing is normal this year!!
Who’s rushing out to find some? 
Swipe for pack and ingredients ➡️➡️➡️➡️
#kitkatminieggs #kitkatglutenfree #glutenfreeminieggs #glutenfreetreats #glutenfreeeaster #glutenfreealchemist #minieggs #glutenfreefinds #glutenfreeuk #glutenfreechocolate #glutenfreeeastereggs #foodblogger #freefromgang #tinyeggs #coeliacfriendly
Load More… Follow on Instagram

Recent Posts

  • White Chocolate Crème Brûlée with Berries
  • Raspberry & Lemon Drizzle Bundt Cake – Gluten Free
  • Viennese Fingers Biscuits – Gluten Free & Chocolate Dipped
Foodies100 Index of UK Food Blogs
my foodgawker gallery

CeliacDisease.org

”Top

Don't miss a thing. Sign up here to get recipes and extras from Gluten Free Alchemist straight into your inbox...

Footer

You might also like

Fish & Bean Stew : warming and perfect for winter

Beef Pie with Hidden Carrot (and other vegetables) – gluten free

homemade-houmous

Homemade Houmous – Quick and Easy

shakshuka

Let’s Shakshuka! Why Eggs and Tomatoes Make Such a Great Meal

roasted-butternut-squash-honey

Honey Roasted Butternut Squash

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 Gluten Free Alchemist · Divine Theme built on the Genesis Framework · powered by WordPress ·