Nut-Free Nutty Pastry Delight
Indulge in the irresistible charm of the Nut-Free Nutty Pastry Delight, a flaky, buttery treat with a rich, nut-free filling that's perfect for those with nut allergies. This clever twist on a classic pastry combines sunflower seed butter, toasted oats, cinnamon, and maple syrup to create a naturally nutty flavor profile without using actual nuts. The homemade dough, crafted from cold butter and simple pantry ingredients, results in a golden, mouthwatering crust that's both tender and crisp. Perfect as a snack or dessert, these hand-held pastries are easy to prepare and bake to perfection, making them a crowd-pleasing option for any gathering. Don't miss the chance to delight your taste buds with this allergy-friendly pastry recipe that balances wholesome ingredients with indulgent flavors.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 150 grams Cold unsalted butter
- 60 milliliters Chilled water
- 4 tablespoons Sunflower seed butter
- 50 grams Toasted oats
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
In a large bowl, combine the all-purpose flour and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse meal.
Slowly drizzle in chilled water, mixing with a fork until the dough just holds together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a small bowl, mix sunflower seed butter, toasted oats, maple syrup, vanilla extract, and cinnamon to create the nut-free filling.
Roll out the chilled dough on a floured surface to about 1/8-inch thick.
Cut the rolled dough into circles using a 4-inch round cutter.
Place a tablespoon of the nut-free filling in the center of each dough circle.
Fold the circles in half to form semi-circles and seal the edges by pressing with a fork.
Place the pastries on a baking sheet lined with parchment paper.
Brush the top of each pastry with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown.
Cool on a wire rack before serving.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 48.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 225 mg | 17% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 976 mg | 21% | |
*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.
