Gluten Free Calzone filled with Nutella and Mascarpone Cheese
A simple recipe for a gluten free Calzone filled with Nutella and mascarpone cheese. This one’s also made out of grain flours, and although the suggested filling is sweet, you could easily switch it to any savory filling of your choice (I think even filling it with meat is possible, although I haven’t tried it).
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Gluten Free Calzone filled with Nutella and Mascarpone Cheese:
Equipment: No special equipment is needed
Recipe: 2 Large servings
Flour mixture (Total 200g):
| Ingredient | Amount (g) |
| White Rice Flour | 80g |
| Oats Flour | 40g |
| Millet Flour | 80g |
Psyllium Gel:
| Ingredient | Amount (g) |
| Whole Psyllium Husks | 12g |
| Milk | 100g |
| Water | 150g |
The Dough:
| Ingredient | Amount (g) |
| Flour Mixture | 200g |
| Salt | 3g (1/3 tsp) |
| White Granulated Sugar | 20g |
| Xanthan Gum | 3g (3/4 tsp) |
| Baking Powder | 1 tsp |
| Dry Yeasts | 1 tsp |
| Olive Oil | 12g |
| Psyllium Gel | The entire amount |
For the filling:
| Ingredient | Amount (g) |
| Nutella | 25-40g |
| Mascarpone Cheese | 25-30g |
Preparation:
Note: for the amounts specified in this recipe, it is highly recommended to knead the dough manually, unless you double the recipe.
- In a medium sized bowl, thoroughly mix the psyllium husks with the water and milk. Set it to the side for 20 minutes until it forms a gel.
- Into a standing mixer bowl, fitted with the paddle attachment, mix the rest of the dough’s ingredients: flour mixture, salt, sugar, xanthan gum, baking powder and dry yeasts.
- Add in the psyllium gel and the oil, and mix on low to medium speed for 3 minutes. Occasionally stop the machine to use a rubber spatula, and scrape the dough from the sides of the bowl and paddle attachment.
- Refrigerate the dough for 30 minutes of rest. Afterwards, divide it into 2 pieces, about 255g each.
- Transfer the dough to a lightly floured counter. Dust the dough with flour and roll it to an ellipse sized 22cm (l) x 17cm (w). It should be 5 mm thickness.
- Spread Nutella on the bottom half of the dough, and on top of it, spread the mascarpone cheese. Moisten the edges of the dough and close the top half on the filling.
- Tightly seal the edges together and you may also crimp the edges with your fingers.
- Repeat steps 5-7 with the second part of the dough.
- Preheat the oven to 220C, fan mode off, placing the baking rack at the middle shelf inside the oven.
- Place the pastries on a baking sheet lined with parchment paper, add moisture using a water spray bottle, and bake them for 15 minutes. The pastries will puff and brown, and it’s recommended to eat them fresh and slightly warm (careful because the filling is boiling hot). I find them delicious when eaten cold as well 😊
