Low Fat Custard-Filled Pastry
Indulge in the creamy, guilt-free decadence of Low-Fat Custard-Filled Pastry, a lighter take on a classic dessert that doesn't skimp on flavor! Featuring delicate phyllo dough cups filled with a luscious low-fat vanilla custard, this recipe combines simplicity and elegance with just the right touch of sweetness. Made with ingredients like low-fat milk, cornstarch, and a hint of cinnamon, these pastries deliver all the charm without the extra calories. Perfect for entertaining or satisfying your sweet tooth, each golden, crispy cup is topped with a sprinkle of powdered sugar for a bakery-worthy presentation. Ready in under an hour, this recipe is ideal for health-conscious foodies who want to enjoy dessert without compromise.
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Recipe Information
Ingredients
- 8 sheets phyllo dough sheets
- 2 cups low-fat milk
- 3 tablespoons cornstarch
- 0.333 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 large egg white
- 1 as needed non-stick cooking spray
- 0.5 teaspoon cinnamon
- 1 tablespoon powdered sugar
Instructions
Preheat the oven to 375°F (190°C). Lightly coat a muffin tin with non-stick cooking spray.
In a medium saucepan, whisk together the low-fat milk, cornstarch, granulated sugar, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Lay one sheet of phyllo dough on a clean surface and lightly spray with cooking spray. Fold in half lengthwise and spray again. Repeat with 3 more sheets, layering them over each other, to form a thick phyllo stack.
Cut the layered phyllo stack into four equal squares. Gently press each square into a muffin cup, creating a cup shape.
Repeat the process with the remaining four sheets of phyllo to make 8 pastry cups in total.
Spoon the cooled custard evenly into each phyllo cup.
In a small bowl, whip the egg white and brush a small amount on the edges of the phyllo dough. This will help them achieve a golden color.
Bake in the preheated oven for 15-20 minutes, or until the phyllo is crispy and golden brown.
Remove the pastry cups from the oven and let them cool slightly before removing them from the muffin tin.
Dust with cinnamon and powdered sugar before serving.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 96.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 662 mg | 51% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
