Low Sodium Strawberry Cream Pastry
Indulge in the delightful sweetness of our Low Sodium Strawberry Cream Pastry, a lighter take on a classic treat that doesn't compromise on flavor. Perfectly flaky homemade pastry dough envelops a luscious strawberry cream filling made with fresh, ripe strawberries and whipped heavy cream, creating a mouthwatering balance of fruity brightness and velvety richness. This heart-healthy recipe skips the extra sodium without sacrificing taste, ensuring a guilt-free indulgence for those watching their salt intake. With every bite, you'll enjoy the natural sweetness of the fruit and the delicate, buttery crust that bakes to golden perfection. Ideal for brunches, dessert trays, or an afternoon pick-me-up, these pastries are not only easy to prepare but are also sure to impress your family and friends. Perfectly portable and irresistibly delicious, they can be served warm or at room temperature for a gourmet-inspired treat.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2.5 cups All-purpose flour
- 0.5 cup Ice water
- 2 cups Fresh strawberries
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 cup unsalted butter. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water into the flour mixture, 1 tablespoon at a time, mixing gently with a fork until the dough starts to come together. Be careful not to overwork the dough.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, prepare the strawberry filling. Add 2 cups of fresh strawberries and 1/4 cup of powdered sugar into a blender or food processor. Blend until smooth.
In a small saucepan over medium heat, combine the strawberry puree, 1 tablespoon cornstarch, and 2 tablespoons cold water. Cook and stir until the mixture thickens into a jam-like consistency. Remove from heat and let it cool.
Whip 1 cup of heavy cream with the remaining 1/4 cup powdered sugar and 1 teaspoon vanilla extract in a mixing bowl until stiff peaks form. Fold in the cooled strawberry mixture gently to create the strawberry cream filling.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled pastry dough on a floured surface to about 1/8-inch thickness. Use a knife or pastry cutter to cut squares or rectangles from the dough, around 3x3 inches each.
Place a dollop of strawberry cream filling in the center of half the pastry squares. Lightly brush the edges with water and place another square of dough on top. Press the edges together with a fork to seal.
Using a sharp knife, make a small slit or two on top of each pastry to allow steam to escape during baking.
Bake the pastries on the prepared baking sheet for 20-25 minutes, or until they are golden brown.
Remove the pastries from the oven and let them cool on a wire rack. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 74.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 796 mg | 17% | |
*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.
