Very quick, sweet and delicious iced gluten free cherry bakewell pastry rolls – made with Just-Rol gluten free puff pastry.
Although Just-Rol gluten free pastry has been out on the market for some time now, I only managed to get my hands on it for the first time today. I was excited to try it, but was even more surprised to discover that it comes already rolled as well!
Buying pre-made pastry is one thing, but already rolled pre-made pastry? Now that’s just too easy! No fuss, no mess in the kitchen and a hell of a lot of time saved. This recipe basically took me 10 minutes to prepare. It doesn’t get simpler than that.
I noticed it didn’t puff up as much as other pre-made puff pastries I’ve tried, but I think that was my fault. I was a bit heavy handed with the cherry conserve and I suspect the amount of liquid messed with the puffiness a little. They were still great and had a perfect flavour. Such a quick, effortless, delicious treat. But yeah, I recommend calming down on the cherry conserve. You can always add extra on top after it’s been cooked. 😉
Difficulty level: easy
Preparation time: 10 mins
Cooking time: 15 mins
Temperature: 200C (400F)
- Puff pastry (I used gluten free just-rol already rolled puff pastry)
- Almond flakes
- Morello cherry conserve (or any cherry jam)
- 1-2 Tbsp butter
For the icing:
- 1 cup icing sugar
- 1 + 1/2 Tbsp milk
- 1/2 Tbsp almond extract
- Pre-heat the oven to 200C (about 400F).
- Butter or oil a bun or muffin baking tray.
- Roll the pastry, unless you’re using the same as mine, which comes already rolled! 😉
- Brush some melted butter on top.
- Add a thin layer of cherry conserve (definitely add less than me – it was a bit too much lol).
- Sprinkle a layer of almond flakes on top.
- Roll the pastry.
- Cut into slices. Note: if the pastry has been out of the fridge for too long and has gone a bit soft, refrigerate for 10-20 mins first before slicing it.
- Place the rolls on the baking tray.
- Bake for 15 minutes.
- Meanwhile, make the icing: add all icing ingredients in a bowl and stir with a spoon until well blended. Note: although 1 cup of icing sugar may seem like a lot compared to the milk quantity, it really doesn’t need a lot of liquid so be careful not to overdo it. If you want a thinner consistency. Add a tiny bit more milk gradually.
- Pour the icing over the cooked rolls.