For the pastry:
- 140ml whole milk, warmed to approx 37°C
- 1 ½ tsp gluten free quick yeast
- 1 tsp golden caster sugar
- 300g Gluten Free Flour Co plain flour blend
- 1 tsp guar or xanthan gum
- ¼ tsp vitamin C powder
- ¼ tsp salt
- 30g golden caster sugar
- 20g spreadable or softened butter
- 1 medium egg, beaten
- 150g chilled butter
- 1 tbsp Gluten Free Flour Co plain flour blend (for the butter)
- Approx 40g Gluten Free Flour Co plain flour blend (for rolling)
For the filling:
- 170ml full fat milk
- 1 tsp vanilla essence
- 2 egg yolks
- 40 g caster sugar
- 18g Gluten Free Flour Co plain flour blend
- 12 dried apricots, soaked in boiling water overnight or tinned
- 1 egg yolk
- 1 tbsp full fat milk
Add the teaspoonful of sugar and the yeast to the warm milk in a jug and stir. Leave to one side for about 5 minutes to activate. Place the flour blend, guar or xanthan gum, vitamin C powder, salt and remaining caster sugar in a large mixing bowl. Stir well to mix.
Add the soft butter to the flour and blend it in lightly using a wooden spoon or your fingers. Add the beaten egg followed by the milk/yeast mixture and work that in with the spoon until everything is well mixed. It will be a sticky dough. Flour a piece of clingfilm and place the dough on it. Sprinkle with more flour, wrap up well in clingfilm and place in the fridge for about half an hour.
Meanwhile, place the 150g chilled butter on a piece of clingfilm that has been coated with the tablespoon of flour. Press it into a square shape and coat it well with the flour. Wrap up in clingfilm. Now hit the butter with a rolling pin until it is about 20cm square and has started to absorb the flour. Open up the clingfilm, fold the butter over, wrap up again and continue to hit it until most of the flour is incorporated into the butter. The butter should now be flattened to a rectangle approximately 16cm x 12cm. Wrap it up in fresh clingfilm and place it in the freezer until needed.
Remove the dough from the fridge. Use more clingfilm to roll the dough on. Flour it well, using the remaining flour blend. Place the dough on it and pat into a rectangular shape, dusting the top with flour. Cover with clingfilm and press out with a rolling-pin. Roll the dough gently around the edges to smooth it into a long rectangle about 25cm x 20cm. Remove any excess flour from the dough. Mark an imaginary line down the centre of the dough. Remove the butter from the freezer and place it to one side of the line. Fold the other half of the dough over the butter. Pinch the edges closed with damp fingers. Wrap it up in clingfilm again and place it in the fridge for half an hour.
Dust with more flour, cover with clingfilm and press with the rolling-pin to flatten but not pushing the butter through the dough. When it is a bit flatter, roll the dough so that it is a rectangle again. Fold the dough in three towards the middle like folding a letter for an envelope. Brush off excess flour as you go. Wrap in clingfilm and place the dough in the fridge for about 20-30 minutes. Repeat the process twice more.
Now wrap the dough in clingfilm and place in the fridge until needed (ideally overnight).
To assemble the pastries:
Firstly, soak 12 dried apricots in boiling water overnight.
Make the custard filling: Place the egg yolks, sugar and flour in a small bowl and mix well. Warm the milk and vanilla essence in a small saucepan, then pour on gradually to the egg, flour and sugar mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl to cool.
Remove the dough from the fridge. Use a silicone sheet or more clingfilm to roll the dough on. Flour it well, using the remaining flour blend. Place the dough on it and pat into a rectangular shape, dusting the top with flour. Cover with clingfilm and press out with a rolling-pin until it is approximately 36cm x 24cm. Cut into 6 even squares and trim the edges neatly using a pizza cutter or sharp knife.
Line a baking tray with parchment or a silicone mat. Place a spoonful of the filling in a diagonal line on the centre of the square. Place an apricot at each end. Fold one of the corners with no filling on towards the centre. Mix the remaining egg yolk and milk together and brush a little of this egg wash onto this corner. Fold the other corner with no filling over it and press down to seal. Repeat for the remaining five pastries.
Using a palette knife, place gently down on the lined baking sheet. Place the tray in the fridge for half an hour.
Preheat oven to 200°C/gas mark. Brush the pastries with a little of the egg wash. Place in the hot oven and bake for 5 minutes, then turn the oven down to 180°C/gas mark 4 and bake about 15 minutes more until they are golden brown. Cool on a wire rack.
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