Low Fat Raisin Danish Pastry
Indulge in a guilt-free treat with this delightful Low Fat Raisin Danish Pastry recipe! Perfectly flaky and infused with warm cinnamon spice, these pastries are crafted using a clever low-fat butter folding technique that delivers a light and buttery texture without the extra calories. Sweet juicy raisins are tucked into layers of cinnamon-sugar-dusted dough, rolled into delicate spirals, and baked to golden perfection. With only 75 grams of low-fat butter and a short rise time, these Danish pastries are a healthier twist on a classic favorite. Whether served warm for breakfast, paired with a cozy cup of coffee, or enjoyed as a midday snack, this recipe is ideal for anyone looking to satisfy their sweet tooth without compromising on flavor. Plus, they’re a showstopper for brunch spreads, impressing your guests with their homemade charm while keeping things light and wholesome!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 120 milliliters Cold water
- 75 grams Low-fat butter
- 7 grams Instant yeast
- 1 teaspoon Salt
- 100 grams Raisins
- 50 grams Sugar
- 1 teaspoon Ground cinnamon
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a mixing bowl, combine the all-purpose flour, 15 grams of sugar, salt, and instant yeast.
Gradually add the cold water, mixing until it forms a soft dough.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Shape the dough into a ball, cover with plastic wrap, and refrigerate for 15 minutes.
Roll out the dough into a rectangle approximately 30 cm by 15 cm on a floured surface.
Slice the low-fat butter into thin sheets and arrange them over the top two-thirds of the dough.
Fold the bottom third of the dough up and the top third down, as if folding a letter, to encase the butter.
Turn the dough 90 degrees and roll it out again into the same 30 cm by 15 cm rectangle, then fold as before.
Refrigerate the dough for 15 minutes to let the butter chill.
Repeat the rolling and folding process twice more, chilling in between.
Roll the dough one final time into a 30 cm by 20 cm rectangle.
Mix the remaining sugar with ground cinnamon and sprinkle evenly over the dough.
Scatter the raisins evenly over the cinnamon-sugar mixture.
Roll up the dough starting from the longer side, then slice into 3 cm thick rounds.
Place the rounds on a baking sheet lined with parchment paper, leaving space between each piece.
Brush each Danish pastry with egg wash to give them a shiny finish.
Let rise in a warm place for about 30 minutes, until slightly puffy.
Preheat the oven to 200°C (390°F).
Bake the pastries for 20-25 minutes, until golden brown and cooked through.
Allow to cool slightly before serving and enjoy your low-fat raisin Danish pastries.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 325.4 g | 118% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 115.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 185 mg | 14% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1199 mg | 26% | |
*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.
