Gluten free pastries can be difficult to make. They easily crumble or get too rubbery. Pastry in general is a form of art that requires a lot patience and time. These Christmas pastries have a different kind of pastry. The dough contains quark. This make them really moist and easier to make than a puff pastry that requires a lot of chilling and rolling. This one is as simple as measuring the ingredients and mixing it all up. The filling contains only prunes. You can add sugar if you want but it's not necessary if you want to avoid added sugar. Also if you have an egg allergy these would be suitable since they contain no eggs.
I add a half a teaspoon of xanthan gum to the dough to make it easier to handle. if you don't have it, don't worry. You can just leave it out.
200 g prunes
200 ml water
(2 tblsp sugar)
250 g butter, room temperature
250 g quark
250-275 g gluten free plain flour blend (I use Doves Farm)
1 tsp baking powder
(0,5 tsp xanthan gum)
1. Start by chopping the prunes to a pot with the water and the sugar if using.
2. Cook the prunes on low for around 20 minutes or until you have a thick paste.
3. Leave to cool.
4. Mix the butter with the quark. You can use electric whisk if you want.
5. Add the baking powder and xanthan gum, if using, to 250 g of flour and add to butter quark mix and mix it all together. If the mixture is not coming together well, add extra 25 g of flour.
6. Gather all the dough together and wrap it in clingfilm. Refrigerate for an hour.
7. Sprinkle flour on a table and roll the dough to a coin thickness with a rolling pin. Try to use as little flour as possible. You can also roll the dough between parchment/baking paper sheets.
8. Cut out rounds. If you don't have a round cutter, use a glass.
9. Add small amount of prune filling to the centre and fold the pastry over to get a half round shape. Don't overfill. Otherwise the pastries will open in the oven.
10. Place the pastry on the baking tray topped with baking parchment and use a fork to squeeze the pastry closed properly.
11. Repeat for all remaining pastries.
12. Bake at 220°C for 8-10 minutes until they are golden brown.
13. Sprinkle with icing sugar once cooled.