Gluten Free Apple Mille Feuille: A Delicious & Easy Recipe

Gluten Free Apple Mille Feuille: Imagine layers of delicate, flaky pastry embracing a luscious, spiced apple filling, all crowned with a dusting of powdered sugar. Sounds divine, doesn’t it? This isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will transport you to a Parisian patisserie, all without the gluten!

The Mille Feuille, meaning “thousand leaves,” has a rich history dating back to 17th-century France. Traditionally made with puff pastry, it’s a testament to the artistry of French baking. While the classic version is undeniably delicious, we’ve reimagined it for the modern palate, ensuring everyone can enjoy this elegant treat. Our Gluten Free Apple Mille Feuille recipe uses readily available gluten-free puff pastry, making it accessible to all.

People adore the Mille Feuille for its exquisite combination of textures – the crisp, shattering pastry, the smooth, creamy filling, and the delicate sweetness. The addition of apples brings a comforting warmth and a touch of tartness that perfectly complements the richness of the pastry. It’s a show-stopping dessert that’s surprisingly easy to assemble, making it perfect for special occasions or simply a delightful weekend treat. Get ready to impress your friends and family with this stunning, gluten-free masterpiece!

Ingredients:

• For the Gluten-Free Puff Pastry:
• 250g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 250g Cold Unsalted Butter, cubed
• 120ml Ice Water
• 1/2 tsp Salt
• For the Apple Filling:
• 4 Medium Apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced
• 50g Granulated Sugar
• 2 tbsp Unsalted Butter
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1 tbsp Lemon Juice
• 1 tbsp Cornstarch (mixed with 2 tbsp cold water)
• For the Crème Pâtissière (Pastry Cream):
• 500ml Whole Milk
• 1 Vanilla Bean, split and scraped (or 1 tsp vanilla extract)
• 100g Granulated Sugar
• 4 Large Egg Yolks
• 40g Cornstarch
• 2 tbsp Unsalted Butter
• For the Glaze (Optional):
• 100g Powdered Sugar
• 2-3 tbsp Milk or Lemon Juice
• For Dusting:
• Powdered Sugar

Preparing the Gluten-Free Puff Pastry:

Making gluten-free puff pastry can be a little tricky, but don’t worry, I’ll guide you through it! The key is to keep everything cold and work quickly.

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend and salt.
2. Incorporate the Butter: Add the cubed cold butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. This is crucial for creating those flaky layers!
3. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. It will be shaggy and not perfectly smooth, and that’s okay.
4. Shape and Chill: Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently shape it into a rectangle. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
5. First Turn: On a lightly floured surface, roll the chilled dough into a rectangle about 12×6 inches. The dough might crack a little, that’s normal for gluten-free. Fold the dough into thirds, like a letter. This is called a single turn. Wrap the dough in plastic wrap and chill for another 30 minutes.
6. Second Turn: Repeat the rolling and folding process (single turn) as described in step 5. Wrap and chill for another 30 minutes.
7. Third Turn: Repeat the rolling and folding process (single turn) one more time. Wrap and chill for at least 2 hours, or preferably overnight. This chilling time is essential for the gluten-free dough to relax and prevent it from shrinking too much during baking.

Preparing the Apple Filling:

This apple filling is so delicious, you might want to make extra! The combination of cinnamon, nutmeg, and lemon juice really brings out the apple’s natural sweetness.

1. Sauté the Apples: In a large skillet, melt the butter over medium heat. Add the sliced apples, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened but still hold their shape, about 8-10 minutes.
2. Add Lemon Juice and Thicken: Stir in the lemon juice. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the skillet with the apples and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
3. Cool the Filling: Remove the skillet from the heat and let the apple filling cool completely. This is important so it doesn’t melt the pastry cream later.

Preparing the Crème Pâtissière (Pastry Cream):

Pastry cream is the heart of a Mille Feuille! It’s rich, creamy, and oh-so-satisfying. Don’t be intimidated; it’s easier than you think.

1. Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using a vanilla bean, remove it after steeping.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. This is important for creating a smooth and creamy texture.
3. Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
4. Temper the Egg Yolks: Slowly pour about 1/4 of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
5. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking vigorously, for 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is thick and stable.
6. Finish and Cool: Remove the saucepan from the heat and stir in the butter until melted and smooth. Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, until completely cold.

Baking the Puff Pastry:

Now for the fun part – baking the puff pastry! This is where all your hard work pays off as the layers magically puff up.

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: On a lightly floured surface (again, use your gluten-free flour blend), roll out the chilled puff pastry dough to a rectangle about 12×16 inches. The thinner you roll it, the flakier it will be.
3. Cut into Rectangles: Using a sharp knife or pizza cutter, cut the dough into three equal rectangles, each about 4×12 inches.
4. Dock the Dough: Use a fork to prick the surface of each rectangle all over. This will prevent the pastry from puffing up too much in the center and creating uneven layers.
5. Bake: Place the rectangles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed. Keep a close eye on them, as gluten-free pastry can brown quickly.
6. Cool Completely: Remove the baked pastry rectangles from the oven and let them cool completely on a wire rack.

Assembling the Mille Feuille:

Finally, the moment we’ve all been waiting for – assembling the Mille Feuille! This is where you get to be creative and layer everything together.

1. Prepare the Pastry Cream: If the pastry cream has become too thick while chilling, whisk it gently until smooth and creamy again.
2. First Layer: Place one of the baked pastry rectangles on a serving plate. Spread a generous layer of pastry cream evenly over the top.
3. Apple Filling Layer: Spread the cooled apple filling evenly over the pastry cream.
4. Second Layer: Carefully place the second pastry rectangle on top of the apple filling. Spread another generous layer of pastry cream over the top.
5. Final Layer: Place the third pastry rectangle on top of the pastry cream.
6. Glaze (Optional): If you’re using a glaze, whisk together the powdered sugar and milk (or lemon juice) until smooth. Drizzle the glaze over the top pastry layer.
7. Dust with Powdered Sugar: Dust the top of the Mille Feuille with powdered sugar.
8. Chill (Optional): For easier slicing, chill the assembled Mille Feuille in the refrigerator

   

   Conclusion:

   This Gluten Free Apple Mille Feuille isn’t just a dessert; it’s an experience. The delicate layers of flaky, gluten-free pastry, the sweet and slightly tart apple filling, and the creamy vanilla bean pastry cream all come together in perfect harmony. It’s a symphony of textures and flavors that will leave you wanting more. I know that gluten-free baking can sometimes be intimidating, but trust me, this recipe is worth the effort. The result is so impressive, so delicious, that no one will ever guess it’s gluten-free!

   Why is this a must-try? Because it’s a showstopper. It’s the kind of dessert that will impress your friends and family, and it’s perfect for any occasion, from a casual Sunday brunch to a fancy dinner party. It’s also surprisingly versatile. While the classic apple filling is divine, you can easily adapt it to your liking.

   Think about using different types of apples for a more complex flavor profile. Granny Smith apples will give you a tartness that balances the sweetness of the pastry cream, while Honeycrisp apples will add a touch of honeyed sweetness. You could even add a sprinkle of cinnamon or nutmeg to the apples for a warm, comforting spice.

   Serving Suggestions and Variations:

   Beyond the apple filling, the possibilities are endless! Consider using pears, berries, or even a combination of fruits. For a richer flavor, add a layer of almond paste or frangipane between the pastry layers. And if you’re feeling adventurous, try drizzling the finished mille feuille with caramel sauce or chocolate ganache.

   For serving, a simple dusting of powdered sugar is all you need to showcase the beauty of this dessert. But you could also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. A sprig of mint or a few fresh berries will also add a pop of color and freshness.

   Here are a few more ideas to get your creative juices flowing:

   * Individual Mille Feuilles: Instead of making one large mille feuille, cut the pastry into smaller squares or rectangles before baking and assemble individual portions. This is a great option for parties or when you want to control portion sizes.
   * Savory Mille Feuille: For a savory twist, use puff pastry and fill it with ingredients like roasted vegetables, goat cheese, and pesto. This makes a delicious appetizer or light lunch.
   * Chocolate Mille Feuille: Add cocoa powder to the pastry dough and fill it with chocolate pastry cream and fresh raspberries for a decadent chocolate dessert.

   I truly believe that this Gluten Free Apple Mille Feuille will become a new favorite in your household. It’s a recipe that’s both elegant and approachable, and it’s sure to impress everyone who tries it.

   So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I can’t wait to hear about your experience! Please, don’t hesitate to share your photos and comments with me. Let me know what variations you tried and how they turned out. Happy baking! I’m confident you’ll find this recipe to be a delightful and rewarding culinary adventure.

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   Gluten Free Apple Mille Feuille: A Delicious & Easy Recipe

   Flaky gluten-free puff pastry layers filled with creamy vanilla pastry cream and spiced apple filling create this show-stopping, surprisingly achievable dessert.

   Prep Time90 minutes

   Cook Time35 minutes

   Total Time125 minutes

   Category: Dessert

   Yield: 6-8 servings

   Save This Recipe

   Ingredients

   • 250g Gluten-Free All-Purpose Flour Blend (with xanthan gum)
   • 250g Cold Unsalted Butter, cubed
   • 120ml Ice Water
   • 1/2 tsp Salt
   • 4 Medium Apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced
   • 50g Granulated Sugar
   • 2 tbsp Unsalted Butter
   • 1 tsp Ground Cinnamon
   • 1/4 tsp Ground Nutmeg
   • 1 tbsp Lemon Juice
   • 1 tbsp Cornstarch (mixed with 2 tbsp cold water)
   • 500ml Whole Milk
   • 1 Vanilla Bean, split and scraped (or 1 tsp vanilla extract)
   • 100g Granulated Sugar
   • 4 Large Egg Yolks
   • 40g Cornstarch
   • 2 tbsp Unsalted Butter
   • 100g Powdered Sugar
   • 2-3 tbsp Milk or Lemon Juice
   • Powdered Sugar

   Instructions

   1. In a large bowl, whisk together the gluten-free flour blend and salt.
   2. Add the cubed cold butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. This is crucial for creating those flaky layers!
   3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. It will be shaggy and not perfectly smooth, and that’s okay.
   4. Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently shape it into a rectangle. Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
   5. On a lightly floured surface, roll the chilled dough into a rectangle about 12×6 inches. The dough might crack a little, that’s normal for gluten-free. Fold the dough into thirds, like a letter. This is called a single turn. Wrap the dough in plastic wrap and chill for another 30 minutes.
   6. Repeat the rolling and folding process (single turn) as described in step 5. Wrap and chill for another 30 minutes.
   7. Repeat the rolling and folding process (single turn) one more time. Wrap and chill for at least 2 hours, or preferably overnight. This chilling time is essential for the gluten-free dough to relax and prevent it from shrinking too much during baking.
   8. In a large skillet, melt the butter over medium heat. Add the sliced apples, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened but still hold their shape, about 8-10 minutes.
   9. Stir in the lemon juice. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the skillet with the apples and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
   10. Remove the skillet from the heat and let the apple filling cool completely. This is important so it doesn’t melt the pastry cream later.
   11. In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If using a vanilla bean, remove it after steeping.
   12. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. This is important for creating a smooth and creamy texture.
   13. Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
   14. Slowly pour about 1/4 of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
   15. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking vigorously, for 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is thick and stable.
   16. Remove the saucepan from the heat and stir in the butter until melted and smooth. Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or preferably overnight, until completely cold.
   17. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
   18. On a lightly floured surface (again, use your gluten-free flour blend), roll out the chilled puff pastry dough to a rectangle about 12×16 inches. The thinner you roll it, the flakier it will be.
   19. Using a sharp knife or pizza cutter, cut the dough into three equal rectangles, each about 4×12 inches.
   20. Use a fork to prick the surface of each rectangle all over. This will prevent the pastry from puffing up too much in the center and creating uneven layers.
   21. Place the rectangles on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed. Keep a close eye on them, as gluten-free pastry can brown quickly.
   22. Remove the baked pastry rectangles from the oven and let them cool completely on a wire rack.
   23. If the pastry cream has become too thick while chilling, whisk it gently until smooth and creamy again.
   24. Place one of the baked pastry rectangles on a serving plate. Spread a generous layer of pastry cream evenly over the top.
   25. Spread the cooled apple filling evenly over the pastry cream.
   26. Carefully place the second pastry rectangle on top of the apple filling. Spread another generous layer of pastry cream over the top.
   27. Place the third pastry rectangle on top of the pastry cream.
   28. If you’re using a glaze, whisk together the powdered sugar and milk (or lemon juice) until smooth. Drizzle the glaze over the top pastry layer.
   29. Dust the top of the Mille Feuille with powdered sugar.
   30. For easier slicing, chill the assembled Mille Feuille in the refrigerator

   Notes

   • Gluten-free puff pastry can be a bit delicate. Handle it gently and keep everything cold.
   • Don’t skip the chilling times for the puff pastry. They are crucial for developing the flaky layers.
   • Make sure the apple filling is completely cool before assembling the Mille Feuille to prevent the pastry cream from melting.
   • The glaze is optional, but it adds a nice touch of sweetness and shine.
   • For best results, assemble the Mille Feuille shortly before serving.