Low Sodium Flaky Pastry Roll
Indulge in the buttery, melt-in-your-mouth goodness of this **Low Sodium Flaky Pastry Roll**, a perfect choice for those seeking a lighter, healthier twist on classic pastries. Made from scratch with simple, wholesome ingredients like unsalted butter and a touch of vinegar for that irresistibly tender texture, this recipe ensures no compromise on flavor while keeping the sodium in check. The chilled butter and gentle kneading create the signature flakiness, while a hint of cream adds a luxurious finish. Whether enjoyed as a savory snack or paired with your favorite filling, these pastry rolls bake to golden perfection in mere minutes. With easy preparation and minimal ingredients, this heart-friendly treat is the ultimate way to elevate your baking skills.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 175 grams unsalted butter, chilled and diced
- 100 ml cold water
- 1 teaspoon vinegar
- 30 ml double cream or heavy cream, chilled
- 1 piece egg, beaten (for glazing, optional)
Instructions
In a large bowl, add 250 grams of all-purpose flour. Mix in the chilled and diced 175 grams of unsalted butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
In a small bowl, combine 100 ml of cold water with 1 teaspoon of vinegar and chill in the refrigerator for 5 minutes.
Slowly add the vinegar-water mixture to the flour and butter, a little at a time, mixing with a fork until the dough just starts to come together. You might not need all the liquid.
Turn the dough out onto a lightly floured surface and give it a quick knead to bring it together. Form it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Once chilled, roll out the dough on a floured surface into a rectangle about 5 mm thick.
Brush the surface of the dough lightly with 30 ml of chilled double cream.
Starting from one end, roll the dough into a tight cylinder. If desired, cut the roll into equal parts of about 3-4 cm in length for individual rolls.
Place rolls seam-side down on the prepared baking sheet and, if desired, lightly brush the tops with a beaten egg to give a golden finish.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Once baked, remove from the oven and allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 113 mg | 5% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 120 mg | 9% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 391 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.
