Ingredients

165g butter straight from the refrigerator
2 tsp. xanthan gum
½  tsp. fine salt
75g cold water
1 ½ tsp. lemon juice

Filling

50g softened butter
30g ground almonds
2 tsp cinnamon
50g sultanas (optional) 

Finishing

A beaten egg white to glaze
50g caster sugar
A little extra mix for dusting

 

Additional Equipment

Baking sheet
Baking parchment

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Method

1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 50g of the butter, rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 minutes in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12cm width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. Only roll pastry in one direction. After the 4th chill down roll out to the thickness of a £1 coin. Roll out to 30cm x 20cm.
Place on a baking sheet and chill again.

5. Pre-heat your oven to 200°C/180°C Fan/ Gas Mark 6.

6. For the filling, melt the butter and add the rest of the ingredients, leave to cool.

7. Use a spoon to gentle spread the sugar-butter-cinnamon mixture over the pastry. Make sure you get right up to the edges and be as even as possible.

8. Roll up the pastry along the longest edge. Once rolled, pinch along the edge to seal.

9. Take a sharp knife and cut 2cm sections along the roll and place them into a parchment lined baking sheet, facing up so you can see the swirl. Position them about 1-2cm apart as the pastry will expand.

10. Beat the egg whites until frothy, Brush the tops of the pastries and sprinkle with sugar. 

11. Return to the fridge to chill again for 20 minutes.

12. Bake in your pre-heated oven for 20-25 minutes until golden brown.


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