Makes 6

To follow up our award winning Vegan Dairy-Free Pastry Dough, in April of 2025 Dufour Pastry Kitchens is rolling out an incredible Gluten-Free Puff Pastry Dough. It’s certified gluten-free and all-butter.

1 sheet Dufour Gluten-Free puff pastry, thawed but still cold

Parmesan, shaved or grated

Mini mozzarella balls, sliced

Cherry tomatoes, sliced or halved

Toppings such as fresh basil, pesto, parmesan

Egg wash or water for brushing

1. Preheat oven to 425°F. Unfold the puff pastry onto a piece of parchment paper. Roll out to make a 9-by-12-inch rectangle; trim any uneven edges.
2. With a sharp knife, cut the dough in half horizontally. Cut each half into 6 squares, leaving a ½-inch border (see Recipe Note).
3. Brush the edges of the whole squares with egg wash. Top with the square pastry frames; brush frames with egg wash. Place on parchment-lined baking sheet.
4. Fill each square with Parmesan, mozzarella, and tomato to reach about 1 inch high. Freeze on the parchment-lined baking sheet for 10 minutes.
5. Transfer to the oven and reduce temperature to 400°F. Bake until puffed and golden brown, 20 to 25 minutes. Let cool for 10 minutes.
6. To serve, top with fresh basil, pesto, and or Parmesan.

Recipe Note: Make a snack of the cut-out centers: Preheat the oven to 400°F. Cut each square in half, brush with egg wash and sprinkle with cinnamon sugar or everything bagel seasoning. Bake until puffed and golden, 10 to 15 minutes.

Keep the puff pastry dough frozen until ready to use.

Thaw the dough in the fridge for 2 hours or at room temperature for 45 minutes.

When working with puff pastry dough, keep it cold. If the dough becomes too soft, freeze for 5 minutes.

Bake chilled puff pastry at 400°F until golden brown as directed.

Unused pastry dough may be refrigerated for up to 3 days.