Low Fat Strawberry Pastry
Indulge in the delightful flavors of this Low Fat Strawberry Pastry, a lighter twist on a classic treat that doesn't skimp on taste. Perfectly flaky with a tender homemade pastry made from low-fat yogurt and just a touch of unsalted butter, these pastries are filled with a naturally sweet and juicy strawberry mixture enhanced with honey and a hint of vanilla. With minimal prep time and only 25 minutes in the oven, they're an ideal guilt-free dessert or snack when you're craving a fruity, buttery bite without the extra calories. Serve warm with a dusting of powdered sugar or enjoy them as-is for a wholesome treat bursting with fresh strawberry goodness. Perfect for brunch, tea time, or a delightful midday pick-me-up!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 grams Low-fat plain yogurt
- 50 grams Cold unsalted butter
- 0.5 teaspoons Salt
- 200 grams Fresh strawberries
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 0.5 teaspoons Vanilla extract
- 1 large Egg white
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and salt. Cut the cold butter into small cubes and rub it into the flour using your fingers or a pastry cutter until the mixture resembles breadcrumbs.
Stir in the yogurt and mix until the dough comes together. If it’s too dry, add 1 teaspoon of cold water at a time until you achieve a cohesive dough. Wrap the dough in plastic wrap and chill in the fridge for 15 minutes.
While the dough chills, prepare the filling. Dice the strawberries into small pieces and place them in a small bowl. Add the honey, cornstarch, and vanilla extract, then mix until the strawberries are well-coated and set aside.
Once the dough is chilled, roll it out on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm). Cut the dough into 8 equal rectangles.
Place a spoonful of the strawberry filling in the center of one rectangle, leaving about 1/2 inch (1.2 cm) of border around the edges. Brush the edges with a little of the egg white, and place a second rectangle over the top, sealing the edges by pressing with a fork.
Repeat with the remaining dough and filling to make 4 pastries in total. Brush the tops of the pastries lightly with the remaining egg white.
Place the pastries on the prepared baking sheet. Using a sharp knife, cut 2 small slits in the top of each pastry to allow steam to escape during baking.
Bake in the preheated oven for 22–25 minutes, or until the pastries are golden brown.
Remove from the oven and let cool on a wire rack. If desired, dust with powdered sugar before serving.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 61.1 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 901 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.
