Gluten-Free Vegan Fig Pastries

These pastries are my first choice to bring to friends and family when we are all getting together. They are a hit with everyone, and no one can believe they are gluten-free.

Gluten-free pastries and breads are actually delicious if you have the right recipes, and they are SO much better for you than their gluten containing counterparts.

The recipe is from Great Gluten-Free Vegan Eats From Around the World, by Allyson Kramer. The book is full of amazing recipes, but I wanted to share this one because it’s great for fall, packed with antioxidants, and fun for the whole family to participate.

I also like this recipe because now that I’m gluten-free, I use the dough for my pasties, and veggie pot pies.

Print Recipe

Gluten-Free Vegan Fig Pastries

Course: Dessert

Ingredients

For Pastry:

• 2 cups almond flour
• 2 tsp xanthan gum
• 1/4 cup granulated sugar
• 1/2 cup cold butter (chopped into 1 inch square pieces)
• 1/2 cup ice cold water

For Filling:

• 1 1/3 cups dried figs
• 1/2 cup packed dark brown sugar
• 2 tsp butter
• 1 pinch salt

Instructions

For Pastry:

• In a large bowl, mix together the flour, xanthan gum, and sugar. Cut the butter into the mixture – I use my hands until crumbs form.
• Add the ice cold water and mix (again, I like using my hands) until a dough forms. Wrap in wax paper and put in the refrigerator while you make the filling.

For Filling:

• Put all the ingredients in a food processor until mixed into small pieces.

For Assembly:

• Preheat oven to 375.
• Once dough is cold (after about an hour), divide it in half and roll between two pieces of plastic wrap. If you don’t, it will stick to the counter, and the roller.
• Roll out into a rectangle, or close to it, about 1/4 inch thick. Using a circle shaped cookie cutter (5 cm in diameter), cut out round pieces. Batch yields 14 pastries (so 28 round pieces of dough).
• Place 1 tbsp. filling onto the center of each circle. Then cover with another dough circle and use a fork to crimp down the edges.
• Slice a slit on the top of each pocket. Back on parchment paper, covered baking sheet for 25 minutes.