Flaky Gluten Free Parmesan Pastry

– Easier Than Puff Pastry

This delicious gluten free Parmesan pastry dough may be used as is for a tasty appetizer served plain, with jam, cream cheese, salmon, deviled egg, avocado mash, and so much more. However, you can also serve it for breakfast or brunch with eggs, bacon, and more. It also makes a decadent, savory pie or egg muffin crust. We haven’t found anything that it doesn’t go with. Watch out because they are addictive!

Gluten Free Parmesan Pastry

Gluten free parmesan pastry dough similar to puff pastry, just with a little less puff but just as flaky and crisp on the outside.
Course Appetizer, Breakfast, Brunch
Cuisine American, French
Ingredient Keyword ;;eanut butter chips, Carla’s Gluten Free All-Purpose Flour Blend, Parmesan cheese
Prep Time 25 minutes
Cook Time 14 minutes
Chilling Time: 1 hour 40 minutes
Total Time 2 hours 19 minutes
Servings 20 2-inch x 2-inch pastries


  • 3/4 cup 100 g Carla’s Gluten Free All-Purpose Flour Blend*, plus more for dusting (see above link for recipe) chilled
  • 1 cup 100 g Pecorino Reggiano (or Parmesan) cheese*, finely grated, not packed cold
  • 1/2 teaspoon fresh rosemary minced (optional)
  • 1/4 teaspoon fresh thyme leaves minced, (optional)
  • 1/16 teaspoon freshly ground white pepper optional
  • 1 4 ounce (113 g) stick cold, unsalted butter, cut into small pieces
  • 1 large egg cold, plus more for basting, if desired


  1. In a stand mixer, fitted with the paddle attachment, over medium-low speed, mix together the flour, cheese, rosemary, thyme, and pepper, if using. Add the butter and combine until crumbs form. Add the egg and beat on medium-low speed until the dough comes together and/or wraps itself around the paddle.
  2. Place the dough on a sheet of plastic wrap, flatten into a disc about 3/4-inch high, and wrap tightly. Refrigerate until cold and fairly firm, about 1 hour 40 minutes to 2 hours.
  3. Preheat the oven to 350°F.
  4. Dust a flat surface and rolling pin with flour; roll dough to about 1/4-inch high; cut using a cookie cutter, biscuit cutter, or thin drinking glass and transfer to an ungreased baking sheet. Freeze for 5 minutes.
  5. If you desire a slightly golden brown surface on the dough, baste with egg white. Then sprinkle with additional cheese and/or herbs, in your preferred size. Alternatively, for a darker surface combine one egg with 1 teaspoon of water and brush on top before adding garnish(es).
  6. Bake 14 minutes, or until the cookies are golden on top. You can also partially bake them for about 12 minutes and freeze or leave at room temperature for up to 2 hours.
  7. Remove the pastries from the oven and allow them to cool completely on a baking rack. Serve immediately or allow to completely cool, freeze on a flat surface and then transfer to a freezer bag or container to freeze for up to one month. Bake at 350ºF to rewarm.


*When measuring using cups, be sure to fluff up your flour blend and grated cheese and gently spoon it into a dry measuring cup (meaning individually sized cups: 1/4 cup, 1/2 cup, 1 cup, etc.) and level off with a knife or flat object. Otherwise you can easily pack the cup by tapping it on the counter or shaking it to level it off.

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