Gluten-free flours are a little harder to work ... some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands.

Make Ahead. These can be made ahead and refrigerated for later use. I recommend storing them no more than 2-3 days before serving. Reheat them in the oven at 350°F for about 5 minutes. The glaze ...