Gluten-Free Chocolate Pastry

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Make a lower calorie, gluten-free chocolate pastry in under 20 minutes using an East Asian pantry staple!

These crispy yet soft pastries filled with dark chocolate and bananas are delicious, simple to make, and a great alternative to traditional puff pastries. The pastry shell is made with rice paper, an East Asian pantry staple that is incredibly versatile and commonly used as the base for many savory and sweet dishes. This version is much lower in calories than traditional pastries, naturally gluten-free, and can be made in under 20 minutes.

The inspiration for these pastries comes from chocolate croissants, or pain au chocolat. I also experimented by adding bananas and found that I enjoyed both the classic chocolate version and the chocolate-banana variation.

You might be wondering how closely these rice paper pastries resemble traditional butter-and-flour pastries. Truthfully, the texture is quite different. However, the rice paper develops a flaky exterior with a slightly chewy interior that is reminiscent of mochi. I personally think it’s a wonderful alternative to traditional pastries, especially for anyone who is strictly gluten-free or looking for a lower-calorie option.

If you are not a fan of the dark chocolate and banana combination, this dish is easily customizable with whatever sweet fillings you prefer. Try using milk chocolate, chopped nuts, strawberries, peanut butter, or even a spread like hazelnut chocolate for a different flavor profile. Because the rice paper wrapper crisps up beautifully when cooked, it works well with both sweet and slightly savory fillings, making this technique a fun and creative way to experiment with new pastry-inspired treats at home.

Print Recipe

Gluten-Free Chocolate Pastry

Author: Jamie L. Cooking Method: Air Fry, Baking Cuisine: American Courses: 30 Minutes or Less, Breakfast, Dessert, Snack Recipe Keys: Gluten Free Nut Free V Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 2 Calories: 221

Dietary:

G Gluten Free N Nut Free V Vegetarian

Description

This gluten-free pastry with melted chocolate and bananas is a delicious dessert or breakfast. The exterior crisps and browns beautifully and the inside becomes slightly chewy and soft.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 large egg
• ¹⁄₄ cup milk
• ¹⁄₂ teaspoon baking powder
• 2 teaspoons honey
• 4 sheets medium-sized rice paper
• 1 ounce dark chocolate (or milk chocolate)
• 8 slices of banana (optional)

Instructions

1. Preheat oven to 375 °F.
2. In a shallow dish, whisk together egg, milk, baking powder, and honey.
3. To assemble one pastry, dip one rice paper sheet in the egg and milk mixture and place on a plate.
4. Dip another rice paper sheet in the egg and milk mixture and place on top of the other soaked rice paper.
5. Wait 20 seconds for the rice paper to soften.
6. Fold the 4 sides of the rice paper in to form a square.

7. Add half of the chocolate and bananas (if using) in the pastry on one side of the square. Fold the pastry over and seal the edges by pressing down. Transfer the pastry to a baking sheet lined with parchment paper.

   

8. Repeat this process to make the second pastry. Bake the two pastries at 375 °F for 15 minutes. You may also air fry for ~10 minutes.
9. Remove the pastries and enjoy immediately for the best texture.

Nutrition Facts

Servings 2

Serving Size 1

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Amount Per Serving

Calories 221kcal

% Daily Value *

Total Fat 9.3g15%

Sodium 66mg3%

Total Carbohydrate 27.9g10%

Dietary Fiber 2.2g9%

Sugars 14g

Protein 5.5g11%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Don't overfill the pastries because they expand and the fillings may burst out.

Eat immediately for the best texture.

Keywords: rice paper pastry, chocolate pastry, gluten-free pastry, chocolate banana