Tired of passing up the most delicious treats at your holiday dessert table? Well no longer, especially once you've given these delicious gluten free puff pastries a try, complete with a luxurious dairy free custard filling.

PASTRY INGREDIENTS
- 1/2 cup Coconut Oil
- 1/2 cup Almond Milk
- 1/2 cup Water
- 1/2 tbsp Cane Sugar
- Pinch of Fine Sea Salt
- 1/2 cup (65g) Masa Harina
- 1/2 cup (90g) Sweet White Rice Flour
- 1/2 cup (60g) Tapioca Flour
- 1 tsp Guar Gum
- 3 Eggs

PASTRY INSTRUCTIONS

STEP 1: Preheat oven to 400

STEP 2: Add all ingredients except the eggs into a stand mixer and combine at low speed using a paddle attachment

STEP 3: Turn off the mixer

STEP 4: In a separate bowl, whisk the eggs vigorously

STEP 5: Turn the mixer on to medium speed and slowly add the eggs

STEP 6: Mix on medium speed for an additional minute until thoroughly combined

STEP 7: Prepare 2 medium-sized baking sheets that will fit side by side in your oven

STEP 8: Line both baking sheets with parchment paper

STEP 9: Equally space 1 tbsp portions of batter on the parchment paper roughly 1 inch apart, around 16 portions on each sheet for a total of 32

STEP 10: Bake at 400 for 30 minutes without opening the oven door

STEP 11: Turn off the oven and open the door slightly, then let the puffs cool in the oven for an additional 15 minutes

STEP 12: Using a piping bag or a ziploc with corner trimmed off, fill the pastries with cream filling (see filling recipe below)


DAIRY FREE PUFF PASTRY FILLING INGREDIENTS
- 1/4 cup (60g) Cane Sugar
- 1/4 cup (35g) Cornstarch
- Small (5.5 ounce) can Coconut Milk/Cream
- 1/4 cup DF Milk
- 2 Egg Yolks
- 1 tbsp Coconut Oil
- 1/4 tsp Fine Sea Salt
- 1/2 tsp Vanilla Extract

PASTRY FILLING INSTRUCTIONS

STEP 13: Place all filling ingredients in a sauce pan and whisk together well

STEP 14: Place saucepan over medium heat and continue whisking until ingredients come to a very gentle boil, around 5 to 6 minutes

STEP 15: Continue whisking while the mixture simmers for 1 minute

STEP 16: Remove from heat immediately to prevent curdling and let cool for a moment

STEP 17: Transfer the mixture through a fine sieve into an air-tight container

STEP 18: Seal the container and refrigerate for 2 hours

STEP 19: Whisk again thoroughly until smooth before adding to the pastry


Full recipe with instructions can be found here:
http://bit.ly/3VxNRC6