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When you have multiple food allergies, finding baked goods (even at specialty bakeries) can be very difficult. You can try and make things at home from scratch, but this often takes multiple trial and error sessions and a lot of money on wasted ingredients. I was so excited when Schar released their puff pastry because it makes tons of baked goods accessible without the burden of making the dough from scratch! Plus, unlike other pastry doughs on the market, the only top 8 allergen in it is soy. I've made sweet and savory items with the dough, but for today I'll share a sweet recipe!
Gluten Free Puff Pastry with Strawberry and Chocolate:
Prep Time: 10 min (Plus 3 hours to defrost the Puff Pastry)
Cook Time: 15-20 min
Yield: 6-10 servings
1/2 package of Schar Gluten Free Puff Pastry Dough*
1 cup of strawberries, sliced
1/2 melted Lakanto chocolate*, drizzled to taste (I used this because it is sugar free and I was trying to make this a little healthier. Feel free to use whatever chocolate you want!)
Put the puff pastry in the refrigerator to thaw 3 hours before preparing the recipe. If you are short on time, you can also defrost it in the oven for 5 minutes.
Once the puff pastry is defrosted and you are ready to prep, preheat the oven to 400 degrees Fahrenheit.
Prepare a cookie sheet covered in parchment paper with some oil so the puff pastry doesn't stick.
Cut strawberries into slices
Unroll the puff pastry onto the prepared cookie sheet and cut it into strips (I cut three).
Place the strawberries onto the puff pastry and fold over gently (I tried this but my dough was breaking, so I left it flat). You can use a little water on the puff pastry to help the fold stick to itself.
Put the puff pastry into the oven and cook 15-20 minutes or until golden brown.
While the puff pastry is in the oven, melt the Lakanto chocolate.
Upon the puff pastry finishing in the oven, drizzle the Lakanto chocolate as desired on the puff pastry.
Please share your pictures of success using this recipe below and enjoy!