I haven’t eaten puff pastry since going gluten free. That’s because I bought the puff pastry ready-made. And when I made the pie sheet here, I noticed that it was very elastic, something uncharacteristic of a gluten-free dough. So I thought it could also be used for puff pastry. So I took and folded, added millet flour and folded again, about 7-8 times, until I got bored. I cut strips 2 cm wide and 15 cm long, in which I wrapped beer sausages, tofu sticks, but also plum quarters from the compote. I put them all in the oven, left for 20 minutes at maximum heat, then reduced the heat and left for another 20 minutes. Some goodies and some beauties came out, both the sweet ones and the salty ones.
