Gluten-Free Raspberry Toaster Pastry

Ingredients

• Raspberry Filling:
• 10 oz. frozen raspberries
• 1/2 C sugar
• 3 T cornstarch
• Pastry:
• 1/4 C brown rice flour
• 1/2 C white rice flour
• 1/2 C tapioca starch
• 1/2 C arrowroot starch
• 1/2 tsp. xanthan gum
• 1/2 tsp. gelatin
• 1/2 tsp. salt
• 1/2 T buttermilk powder
• 1 T sugar
• 1/2 C butter, frozen
• 1 T buttermilk
• 1 egg, beaten (set aside 2 T)
• 1/2 T apple cider vinegar
• 1 1/2-2 T ice water
• Icing:
• 1 C powdered sugar
• 1-2 T milk

Instructions

1. In a saucepan, combine all filling ingredients and heat on a medium heat, stirring frequently
2. Cook until raspberries are hot and mixture has thickened
3. Remove from heat and set aside
4. Preheat oven to 400 degrees
5. Using a stand mixer, combine the first nine dry pastry ingredients; mix well
6. Remove butter from freezer and grate 1/2 cube at a time into dry ingredients
7. Lightly fluff in butter as you go
8. After all the butter is grated in, mix a few turns until all butter is coated in flour mixture
9. Add buttermilk, vinegar and 2 T of beaten egg with a stir or two in between each one
10. Add ice water one tablespoon at a time
11. Mix together until dough sticks together and is a nice smooth texture
12. Roll out dough immediately or place in a refrigerator
13. Dough should be slightly colder than room temperature when you roll it out, but not refrigerator cold
14. Place plastic wrap on the counter surface
15. Divide dough in half
16. Roll dough into a large rectangular shape
17. Using a pizza wheel, cut dough into 3 x 5 rectangles
18. After cutting dough, lift plastic wrap edges and invert dough into your hand
19. Place on a baking pad or parchment lined cookie sheet
20. Leave enough space in between each pastry that you can work around it
21. Get a small bowl of water to dip your fingers in
22. Place 3-4 T of raspberry filling on each pastry, spread to the shape of the pastry leaving 1/4 inch around all edges
23. Dip your finger in the water and run it around the edge of the pastries
24. Roll the other half of dough as directed and place on top of the filled pastries
25. Using the tines of a fork, seal the edges of each pastry
26. Make a few decorative holes in the top for venting
27. Lightly brush the tops (not edges) with remaining egg
28. Bake for 17-19 minutes or until golden brown
29. Pastries can be eaten immediately, stored in the refrigerator for a few days, or frozen to use later
30. For icing, combine powdered sugar and milk, mix until smooth. Place in a ziploc bag, snip a small piece from the corner and squeeze on in a pattern of your choice. Ice pastries when ready to eat (do not ice before toasting)