1⅓ cups all-purpose gluten-free flour
2 tablespoons sugar
¼ teaspoon cornstarch
½ teaspoon guar gum
½ teaspoon salt
4 ounces cold butter
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 large egg

Cheese Filling
1 (8-ounce) package brick-style cream cheese
½ cup sugar
1 large egg
2 tablespoons J&J sour cream
2 tablespoons heavy cream
⅛ teaspoon salt
½ teaspoon vanilla extract

  1. Prepare the dough. In a medium bowl, whisk all dry ingredients together. Add mixture and chunks of butter to a food processor fitted with the S blade. Pulse the mixture until crumbly. In a small bowl, whisk the rest of the ingredients together until foamy and mixture holds together. Add to food processor and pulse to combine. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate overnight.
  2. Prepare the filling. In the bowl of an electric mixer, combine cream cheese and sugar until the mixture is smooth (scrape the sides of the bowl a few times). Add eggs, vanilla, and salt. Lower speed and add sour cream and heavy cream.
  3. Preheat oven to 350ºF. Grease a mini muffin pan.
  4. Roll out the dough between 2 pieces of parchment paper. Add some flour if the dough starts sticking. Cut the rolled dough into 3” x 3” squares.
  5. Fill each square with 1 tablespoon of the cheese mixture and pinch to form a crown. Place in prepared mini muffin pan and bake for 12 minutes, until golden. Let cool and sprinkle with confectioners’ sugar.


Yield: 12 to 16 crowns

For more great recipes, check out this weeks issue of Whisk by Ami