Low Sodium Mixed Berry Pastry
Indulge in the irresistible simplicity of our Low Sodium Mixed Berry Pastry, a dessert that perfectly balances natural sweetness with wholesome ingredients. Bursting with the vibrant flavors of fresh strawberries, blueberries, and raspberries, these pastries are nestled in a golden, flaky homemade crust crafted from buttery, low-sodium dough. Lightly sweetened with sugar and enhanced with a touch of vanilla and lemon juice, the juicy berry filling provides a delightful contrast to the crisp exterior. Perfect for brunches, snacks, or special occasions, these pastries are easy to prepare and bake to perfection in just under an hour. Serve them warm for a comforting treat or pair with a dollop of whipped cream for extra indulgence. Ideal for health-conscious dessert lovers seeking lower sodium options, this recipe combines seasonal freshness and homemade satisfaction to create a delicious crowd-pleaser.
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Recipe Information
Ingredients
- 1 cup fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup cold water
- 0.75 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 unit egg
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine strawberries, blueberries, and raspberries.
Add sugar, cornstarch, vanilla extract, and lemon juice to the berries, and gently mix until the fruit is coated evenly. Set aside.
In another bowl, mix flour and unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
Add cold water gradually to the flour and butter mixture, mixing until the dough starts to come together.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness.
Cut the dough into squares about 4x4 inches.
Place about two tablespoons of the berry mixture in the center of each square.
Fold each square into a triangle or rectangle, lightly pressing the edges with a fork to seal them.
In a small bowl, beat the egg with one tablespoon of water to make an egg wash.
Brush the pastries with the egg wash.
Bake the pastries in the preheated oven for approximately 20-25 minutes, or until they are golden brown.
Allow pastries to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 442.3 g | 161% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 179.2 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 160 mg | 12% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 956 mg | 20% | |
*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.
