Nut-Free Strawberry Pastry
Indulge in the irresistible charm of Nut-Free Strawberry Pastry, the ultimate treat for strawberry lovers seeking a safe option for those with nut allergies. This recipe combines buttery, flaky pastry with a luscious strawberry filling, crafted from fresh, ripe strawberries and a touch of cornstarch for the perfect consistency. The dough is easy to prepare with simple pantry staples, while the vibrant fruit filling adds a natural sweetness that shines in every bite. Golden brown and delightfully crisp, these pastries are ideal for breakfast, dessert, or an afternoon snack. Best of all, they’re free from nuts, making them an inclusive choice for allergy-conscious households. Dust with powdered sugar for a delicate finish and serve warm or at room temperature for a crowd-pleasing delight. Perfect for family gatherings or a cozy treat!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold)
- 50 grams Granulated sugar
- 1 pinch Salt
- 5 tablespoons Cold water
- 300 grams Fresh strawberries (hulled and chopped)
- 1 tablespoon Cornstarch
- 2 tablespoons Powdered sugar (optional, for dusting)
- 1 piece Egg (beaten, for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the strawberry filling. In a small saucepan over medium heat, combine the chopped strawberries and cornstarch. Cook, stirring occasionally, until the mixture thickens slightly and begins to bubble. Remove from heat and let it cool completely.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled pastry dough to a thickness of about 3mm (1/8 inch). Cut the dough into rectangles approximately 10x15 cm (4x6 inches).
Place a spoonful of the cooled strawberry filling in the center of each rectangle. Fold the dough in half over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
Transfer the pastries to the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the filling is bubbling.
Allow the pastries to cool slightly before dusting with powdered sugar, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 80.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 823 mg | 18% | |
*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.
