Low Fat Flaky Pastry with Mixed Berry Filling
Indulge guilt-free with these delectable Low Fat Flaky Pastries filled with a vibrant mixed berry filling! This recipe combines the magic of buttery layers with a healthier twist, using non-fat Greek yogurt to achieve irresistibly light and flaky dough without excessive fat. The rich burst of flavor comes from a medley of fresh berries—strawberries, blueberries, and raspberries—sweetened with just the right amount of sugar and brightened with a splash of lemon juice. Perfectly baked to golden perfection and finished with an egg wash for a beautiful sheen, these pastries are as visually tempting as they are delicious. Whether enjoyed warm or at room temperature, they make an excellent dessert, snack, or even a light brunch treat. Plus, with reduced prep time and hassle-free instructions, it's easy to create this healthier twist on a classic indulgence from scratch. Ideal for anyone looking for a lighter version of flaky pastries without compromising on flavor!
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Recipe Information
Ingredients
- 240 g all-purpose flour
- 60 g cold unsalted butter
- 120 g non-fat Greek yogurt
- 60 ml cold water
- 0.5 tsp salt
- 300 g fresh mixed berries (e.g., strawberries, blueberries, raspberries)
- 15 g cornstarch
- 50 g granulated sugar
- 15 ml lemon juice
- 1 egg
- 15 ml water
Instructions
In a large bowl, whisk together the flour and salt.
Cut the cold butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingers, blend the butter into the flour until it resembles coarse crumbs.
Add the non-fat Greek yogurt and mix gently to incorporate.
Begin adding the cold water, one tablespoon at a time, mixing until the dough starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
While the dough chills, prepare the berry filling. In a small saucepan, combine the mixed berries, cornstarch, granulated sugar, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and the berries start to break down, about 5-7 minutes.
Remove the berry filling from heat and allow it to cool completely.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
Cut the dough into circles using a cookie cutter or the rim of a glass, about 8-10 cm in diameter.
Place a spoonful of the cooled berry filling in the center of each pastry circle.
Fold the dough over the filling to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges additionally.
In a small bowl, beat the egg with the water to create an egg wash.
Brush each pastry with the egg wash to ensure a golden color when baked.
Arrange the pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 76.7 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 904 mg | 19% | |
*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.
