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Servings: 5 dozen
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Ingredients

Cost per serving $2.24 view details
  • 1 cup (2 sticks) unsalted non-dairy baking margarine (we used Fleischmann's, but you could also try Spectrum Butter Shortening)
  • 1 1/4 cups sugar + 1/4 cup for sprinkling before baking
  • 3 eggs
  • 1/4 orange juice
  • 1 1/2 tsp. vanilla extract
  • 2 3/4 cups white rice flour
  • 1/2 cup tapioca starch (allow to settle well into the measuring cup)
  • 3/4 cup potato starch (allow to settle well into the measuring cup)
  • 1/2 tsp. salt
  • 2 1/2 tsp. gluten-free baking powder
  • Fillings of your choice, such as jam (strawberry, peach, or blueberry); Solo Poppy Seed or Almond Paste filling; nutella; dates; or prunes
  • Combine the margarine/shortening and the sugar together. Add the eggs and mix until smooth. Stir in the orange juice and the vanilla.
  • In a separate bowl, fold together the white rice flour, tapioca starch, potato starch, salt, and baking powder. Fold the flour mixture into the wet mixture to form a firm but soft dough. Transfer the dough to a lightly floured work surface and pat it down. Cover and let it rest for about 10 minutes. Alternatively, you can dust it with tapioca starch and wrap it in saran wrap and store in the refrigerator (up to 2 days) or freezer (up to 3 months) until needed.
  • Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
  • Divide the dough into 2 or 3 flattened discs and work with one at a time. Roll the dough out on a lightly floured board to a thickness of about 1/8 inch. We used the top of a cup with a diameter of 2.5 inches to cut out rounds from the dough. Rework and roll the dough out as many times as necessary until you run out of dough.
  • Line the rounds up on the lined baking sheet. Fill each with a generous teaspoonful of the filling you've chosen and then draw each round of dough together by pulling three sides together and pinching them together in the middle. You'll now have a pastry that looks like the top picture. Once you've pulled all the rounds together in this way, sprinkle generously with the remaining sugar.
  • Bake for 12 - 15 minutes, or until the tops are nicely browned. Remove from the oven and cool on a wire rack. Or eat warm from the oven. Store in an airtight container (if they last long enough to be stored).

Directions

  1. Combine the margarine/shortening and the sugar together. Add the eggs and mix until smooth. Stir in the orange juice and the vanilla.
  2. In a separate bowl, fold together the white rice flour, tapioca starch, potato starch, salt, and baking powder. Fold the flour mixture into the wet mixture to form a firm but soft dough. Transfer the dough to a lightly floured work surface and pat it down. Cover and let it rest for about 10 minutes. Alternatively, you can dust it with tapioca starch and wrap it in saran wrap and store in the refrigerator (up to 2 days) or freezer (up to 3 months) until needed.
  3. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
  4. Divide the dough into 2 or 3 flattened discs and work with one at a time. Roll the dough out on a lightly floured board to a thickness of about 1/8 inch. We used the top of a cup with a diameter of 2.5 inches to cut out rounds from the dough. Rework and roll the dough out as many times as necessary until you run out of dough.
  5. Line the rounds up on the lined baking sheet. Fill each with a generous teaspoonful of the filling you've chosen and then draw each round of dough together by pulling three sides together and pinching them together in the middle. You'll now have a pastry that looks like the top picture. Once you've pulled all the rounds together in this way, sprinkle generously with the remaining sugar.
  6. Bake for 12 - 15 minutes, or until the tops are nicely browned. Remove from the oven and cool on a wire rack. Or eat warm from the oven. Store in an airtight container (if they last long enough to be stored).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 5 servings
Calories 848  
Calories from Fat 381 45%
Total Fat 42.37g 53%
Saturated Fat 8.89g 36%
Trans Fat 0.0g  
Cholesterol 113mg 38%
Sodium 588mg 25%
Potassium 613mg 18%
Total Carbs 103.16g 28%
Dietary Fiber 5.7g 19%
Sugars 7.29g 5%
Protein 12.92g 21%

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