A few weeks back I faced my nemesis…… successfully making gluten free puff pastry from scratch. I was so excited. It was amazing to actually eat puff pastry after so many years. It was one of the things I missed most about being gluten free….. light, flaky, crisp, buttery…… puff pastry was a key element of some of my pre-intolerant favourite dishes. The ability to make it opened up amazing possibilities to recreate and redesign and eat all those long-lost desires…… let alone introduce Miss GF to a history of amazing meals and treats….
There was just one hurdle…… Time! Making puff pastry takes lots of it….. It involves rolling and chilling and rolling and chilling….. and seems to go on forever (…… well all day anyway). Not that I have a problem with involved processes, but time is seriously limited. So you can imagine my excitement when I saw that Jus-Rol had started making gluten free ready-rolled puff pastry sheets.
In the days when gluten was still on the menu, Jus-Rol was our puff pastry of choice…… trusted because it never failed us! Hearing that the Jus-Rol gluten free puff had been launched into Tesco, that’s where I headed…….. three stores later…… I found it…… all sleek, red and wrapped on the chiller shelf….. Three packs in the basket and I was out of there….. like an excited child who had just bagged her favourite toy.
I wanted to test it straight away….. As soon as I got home I grabbed a jar of sun-dried tomatoes, some Parmesan and walnuts and whipped up one of my favourite appetisers….. Puff Pastry Swirls.
The first thing I noticed as I removed the pastry sheet from the packet was that it was circular. This was plain irritating! I have no idea why Jus-Roll think that people who are gluten free want round pastry, when (as I recall, but please correct me if things have changed in the intervening years….), their pastry sheets were always rectangular. A round sheet seems illogical for pretty much everything I would make with it (other than lining an occasional round tin…..).
That irritation aside (and we must remember this pastry does have the benefit of being ready rolled!), the pastry was really easy to use, with no discernible difference from my memories of standard glutenous puff pastry sheets. Filled with the divinely tangy, earthy, cheesy mix of the tomatoes, walnuts and Parmesan, I rolled it into a sausage shape and once chilled and cut into slices, popped it in the oven……. and waited, anticipation building as the mouth-watering smells emanated from within.
I was so eager to try them, I could hardly wait to let them cool enough to get them in my mouth….. Miss GF looked at me with amusement and wonder as I wafted air and blew to get them below burn-point.
The verdict? They are delicious! The pastry does not expand as much as glutenous puff, but it is nonetheless pretty airy, crisp and light, held its shape well and baked as puff should….. I am impressed for sure…… Whilst I can’t it in my local Tesco yet, I think I may just have to make the 30 mile round trip to get it from where I can. Shame it can’t be frozen….. may have to test out why!
Miss GF loves them too and has quickly developed a bit of an addiction for this new novelty in her life…. I am so thrilled that she has been able to try them….. In the years before Coeliac, they made a regular appearance in our house whether for snacks or celebrations.
The pastry itself is not only gluten free, but also dairy and egg free. I will be honest….. although I feel pretty selfish saying this…. I do like my puff pastry to be made with butter. Somehow, it’s decadent nature cries out for the richness that only comes from the natural dairy stuff…… but hey! Beggars can’t be choosers and right now, I am grateful for what we have!
I am sharing these delicious Sun-dried Tomato, Parmesan and Walnut Puff Pastry Swirls with the following linkies :
Cook Once Eat Twice with Searching for Spice.
Cook Blog Share – this week with Easy Peasy Foodie.
Brilliant Blog Posts with Honest Mum.
Sun-Dried Tomato, Parmesan and Walnut Puff Pastry Swirls (with Jus Rol gluten free puff pastry)
- Unroll the puff pastry sheet and brush the surface with beaten egg.
- Sprinkle a layer of grated parmesan cheese over the top, followed by an even sprinkling of sun-dried tomato and chopped walnuts.
- Roll up the pastry sheet and wrap. Chill for about 30 minutes to firm up.
- Preheat the oven to 200 C/400 F/Gas 6.
- Cut the pastry roll into 1½ cm rounds with a sharp knife.
- Place on a baking sheet lined with baking paper, flat side down and brush with beaten egg.
- Bake for about 20 minutes until puffed and golden.
- Remove from the oven and transfer the pastry swirls onto kitchen roll for a couple of minutes to soak up any excess oil.
- Enjoy hot and fresh or cold.