1. Prepare the sourdough
Add granulated sugar and fresh yeast to warm water. Mix and let rise.

2. We will prepare gluten-free dough
Mix the yeast with Bakery Mix Liana and 30 g of softened butter. Make a smooth and compact dough.

3. Mix in the butter
Roll out the dough. Grate the remaining 220 g of well-chilled butter into the center and enclose the butter on all sides with dough. Then roll out the dough and fold it into a square.

4. Chill the dough and fold it
Place the folded dough in the freezer for about 15 minutes. Then roll it out again, fold it over, and refrigerate. Repeat the rolling and folding process 3 more times. This process will create the individual buttery layers typical of a savoury pastry.

5. Prepare the plum filling
Wash, pit and cut the plums into smaller pieces. Place them in a saucepan with 40 ml of water, cardamom and cinnamon. Simmer for about 5–7 minutes until the plums are soft. Add the brown sugar and cook briefly until the sugar dissolves and the mixture is lightly caramelized.

Let the filling cool completely.

6. Shape the bags
Roll out the cooled dough into a thinner layer and cut into rectangles approximately 7 × 4 cm . Place approximately 2 tablespoons of the cooled plum filling in the center of half of the rectangles.

Cover with the second piece of dough. For a decorative look, you can cut a small heart out of the top of the dough before joining it together.

7. Close the edges
Press the edges of the pastry with a fork to prevent the filling from leaking out during baking. Brush the surface with beaten egg and sprinkle lightly with brown sugar.

8. Let's bake
Bake the gluten-free pastries in an oven preheated to 200 °C for approximately 18–22 minutes , until they are nicely golden on the surface.

After baking, let them cool slightly and serve.

Good tips

FAQ – frequently asked questions

What gluten-free mixture should I use to make a scone dough?
In this recipe we use Bakery Mix Liana , a gluten-free flour mix suitable for preparing sourdough and bakery recipes. Thanks to it, you can also make homemade gluten-free shortcrust pastry.

Why is the puff pastry folded repeatedly?
Repeated rolling and folding creates thin layers between the dough and butter. When baked, they separate from each other, creating the characteristic layered structure of a Danish pastry.

Can I use a different filling?
Yes. Instead of plums, you can try a thicker apple, apricot or cottage cheese filling. It is important that the filling is not too liquid.

Can I prepare the dough in advance?
Yes. You can keep the prepared and folded dough well wrapped in the refrigerator and continue preparing it later. However, it should be left sufficiently chilled before rolling it out.

How do I prevent the plum filling from leaking?
Let the filling cool completely, do not overfill the bags, and press the edges thoroughly with a fork.

Gluten-free baking with Liana

You can also prepare layered puff pastry in a gluten-free version . The basis of these pastries is Liana Bakery Mix , which you can use not only for this recipe, but also for other gluten-free baking.

Try gluten-free plum tarts and discover other gluten-free recipes and Liana products , with which you can prepare sweet and savory pastries in your own kitchen.

Enjoy your meal!