Low Sodium Flaky Egg Puff Pastry
Indulge guilt-free with this Low Sodium Flaky Egg Puff Pastry recipe—a perfect fusion of decadent layers and heart-healthy ingredients. Featuring a homemade, buttery puff pastry crafted from unsalted butter and all-purpose flour, these golden parcels are filled with a creamy blend of hard-boiled eggs, low sodium cream cheese, and aromatic green onions, seasoned with just a hint of black pepper for subtle spice. Designed with a focus on lower sodium content, this recipe is ideal for those seeking flavorful yet heart-conscious delight. These pastries bake up to perfection with a rich, flaky crust, making them an irresistible choice for brunch, appetizers, or even a savory snack. Ready in just over an hour, this recipe delivers all the elegance and satisfaction of puff pastry without compromising your health goals.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 200 grams Unsalted butter (cold)
- 125 ml Ice-cold water
- 3 large Eggs
- 100 grams Low sodium cream cheese
- 2 tablespoons Green onions, finely chopped
- 0.25 teaspoon Black pepper
- 15 ml Milk
- 20 grams Unsalted butter, melted (for brushing)
Instructions
In a large mixing bowl, combine the flour and cold, cubed unsalted butter.
Using your fingers or a pastry cutter, incorporate the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water and gently mix until a dough forms. Be careful not to overwork the dough.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In the meantime, hard boil 2 of the eggs. Once cooked, peel and chop them into small pieces.
In a mixing bowl, combine the chopped hard-boiled eggs, low sodium cream cheese, green onions, and black pepper. Mix well until you achieve a creamy mixture.
Preheat the oven to 200°C (400°F).
On a floured surface, roll out the chilled dough into a rectangular sheet about 1/4 inch thick.
Cut the dough into 6 equal squares using a sharp knife.
Place a spoonful of the egg and cream cheese mixture in the center of each square.
Beat the remaining egg with the milk and brush the edges of the dough squares with this mixture.
Fold each square into a triangle and press the edges gently with a fork to seal.
Transfer the pastries to a baking sheet lined with parchment paper.
Brush the tops with the remaining melted unsalted butter.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and puffed up.
Allow to cool slightly before serving. Enjoy your delicious low sodium flaky egg puff pastries!
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 279 mg | 21% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 742 mg | 16% | |
*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.
