Low Sodium Custard-Filled Pastry
Indulge in the perfect balance of flavor and lightness with this Low Sodium Custard-Filled Pastry recipe—a healthier take on a classic treat. Featuring a delicate, golden-brown pastry shell made with low-sodium baking powder, this dessert is filled with a velvety, homemade vanilla custard that’s both rich and creamy without being overpowering. Using unsalted butter, low-fat milk, and a hint of vanilla, this recipe keeps sodium levels in check while still delivering exquisite taste. With simple ingredients and straightforward techniques like tempering eggs for a silky custard and piping onto freshly baked pastries, this dessert is ideal for entertaining or a special indulgence at home. Finished with a light dusting of confectioners’ sugar, these elegant pastries are perfect for anyone looking for a delicious low-sodium dessert option. Ready in just over an hour, they make a delightful addition to your baking repertoire!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 teaspoon Low-sodium baking powder
- 2 cups Low-fat milk
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 3 tablespoons Cornstarch
- 2 tablespoons Confectioners’ sugar (optional, for dusting)
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour and low-sodium baking powder until the mixture forms a ball.
Transfer the dough to a mixing bowl. Stir in the granulated sugar and let it cool slightly for about 5 minutes.
While waiting for the dough to cool, begin preparing the custard. In another saucepan, add the milk and vanilla extract and heat over medium heat until steam rises from the surface, but do not boil.
In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually pour half of the hot milk mixture over the egg mixture, whisking constantly to temper the eggs.
Return this mixture to the saucepan with the remaining milk and cook over low heat, stirring constantly until the custard thickens and coats the back of a spoon, about 10 minutes.
Once thickened, remove the custard from heat and let it cool down completely, then transfer to a piping bag.
Take the prepared dough and, using lightly floured hands, shape pieces of dough into small oval shapes, placing them onto a baking sheet lined with parchment paper.
Place the baking sheet into the preheated oven and bake for about 20-25 minutes or until the pastries are puffed and golden brown.
Remove the pastries from the oven and allow them to cool slightly on a wire rack.
Once cooled, use a piping bag to fill each pastry with the prepared custard.
Dust with confectioners’ sugar if desired and serve. Enjoy your low sodium custard-filled pastries!
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 63.4 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 764 mg | 59% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 365 mg | 8% | |
*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.
