Low Fat Flaky Egg Puff Pastry
Indulge guilt-free with this irresistible Low Fat Flaky Egg Puff Pastry recipe—perfect for a lighter take on a classic treat! Combining delicate layers of homemade pastry with a rich, savory egg filling seasoned with black pepper and fresh chives, this dish redefines comfort food with a healthy twist. The dough is crafted using Greek yogurt instead of excess butter, ensuring a flaky yet lower-fat result that doesn’t compromise on texture or flavor. Quick to prepare, these golden pastries bake to perfection in under 25 minutes, making them an ideal choice for brunch, snacks, or impressing guests at a gathering. Serve warm or at room temperature, and enjoy a satisfying bite that feels indulgent but keeps things light. Perfect keywords for SEO: low-fat pastry recipe, egg puff pastry, healthy snacks, easy homemade pastry, flaky puff pastry.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon salt
- 50 grams cold unsalted butter
- 100 grams Greek yogurt (0% fat)
- 60 milliliters cold water
- 2 large eggs
- 0.5 teaspoon black pepper
- 2 tablespoons chopped chives
- nonstick cooking spray
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingertips to gently mix until the mixture resembles coarse breadcrumbs.
Stir in the Greek yogurt until just combined.
Gradually add the cold water, one tablespoon at a time, mixing until the dough starts to come together but does not become too sticky.
Transfer the dough to a lightly floured surface and gently knead it for about a minute until it forms a cohesive ball.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to allow it to rest.
While the dough is resting, preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
In a small bowl, crack one egg and beat it lightly. Set aside for later use as an egg wash.
In another bowl, combine the remaining egg, black pepper, and chopped chives. Set aside.
Remove the dough from the refrigerator and place it on a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.
Using a sharp knife or a pizza cutter, cut the dough into six equal squares.
Spoon a small amount of the egg mixture onto the center of each square.
Fold each square into a triangle, pressing the edges together to seal them tightly. You can use a fork to crimp the edges for an extra secure seal.
Place the prepared pastries on the lined baking tray. Lightly brush the tops with the reserved beaten egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Allow the egg puffs to cool for a few minutes on a wire rack before serving.
Enjoy your low-fat flaky egg puff pastries warm or at room temperature!
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 162% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 600 mg | 13% | |
*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.
