Ingredients
Scale
- 2 3/4 cup gluten-free all-purpose rice flour blend with xanthan gum
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter (or dairy-free alternative)
- 1/2 cup very cold shortening
- 2 large eggs
- 1/2 teaspoon apple cider vinegar
- 6 tablespoons ice cold water
- 16 teaspoon gluten-free seedless strawberry jam
- 1 large egg (for glaze)
- 1 tablespoon water (for glaze)
- 1 cup powdered sugar (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
- 2 tablespoons water (for glaze)
Instructions
- In a large bowl, mix the gluten-free flour blend, granulated sugar, and salt. Cut in the cold butter and shortening until crumbly.
- Whisk together eggs, apple cider vinegar, and ice water in another bowl. Add to the dry ingredients and combine until form a ball. Refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface into 1/8-inch thick rectangles.
- Place about 2 teaspoons of strawberry jam on half of each rectangle. Top with another rectangle and seal edges.
- Bake for about 20 minutes or until golden brown. Prepare the glaze by mixing powdered sugar with vanilla extract and enough water to reach desired consistency; drizzle over cooled pastries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg