The lovely Kate at The Gluten Free Alchemist, recently trialled some GF Puff Pastry courtesy of Mr. T., which you will find in a red packet in the chiller cabinets, see here.
One of the things I like to cook for Christmas - oh dear, there's that word already, is Cheese and Pancetta Palmiers by Delia Smith. Whilst I can't find her recipe online, there are numerous others to choose from.
As this pastry is readly rolled, and free of almost everything, I decided to melt some butter to coat the inner layers with as I was working. Edit - don't need it! Although the recipe method calls for a slight re-roll halfway through, I also didn't want to risk it as I didn't know how the pastry would work. Anyway, herewith my stages:
This pastry, very irritatingly, comes in a circle so I measured and just about managed to get the required size of 12" x 8":
Onto this surface, I brushed melted butter and ground on some black pepper:
They were put onto a baking tray, lined with greaseproof paper, slightly flattened and baked at 220C for 18 - 20 minutes until done:
DB gave the pastry 8/10 and I gave it 7/10 because it was a little greasy. Mind you, I think that might be because of the added butter and using pancetta rather than proscuitto ham - changes to be made next time.