Paleo Strawberry Cream Pastry
Delight your taste buds with this luxurious Paleo Strawberry Cream Pastry—an elegant treat designed for those embracing gluten-free, grain-free baking. Made with a blend of almond, tapioca, and coconut flours, these tender pastry squares boast a light yet satisfying texture, while a rich filling of whipped coconut cream and fresh strawberry puree adds refreshing sweetness. Perfectly balanced with natural sweeteners like honey and maple syrup, this recipe is ideal for paleo and refined sugar-free lifestyles. Ready in just 45 minutes, these pastries make a show-stopping dessert or indulgent snack, garnished with fresh strawberries for an irresistible finishing touch.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cups tapioca flour
- 2 tablespoons coconut flour
- 0.5 cups coconut oil (solid, not melted)
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1.5 cups strawberries (fresh, hulled and chopped)
- 0.5 cups coconut cream (chilled overnight)
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, and coconut flour.
Cut the solid coconut oil into the dry ingredients using a fork or pastry cutter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, honey, and vanilla extract. Add this mixture to the dry ingredients and mix until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness. Cut the dough into 3-inch squares or your desired shape.
Transfer the squares carefully to the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the edges begin to turn golden. Let the pastries cool completely on a wire rack.
While the pastries are cooling, prepare the strawberry cream. In a blender or food processor, blend the chopped strawberries until smooth.
In a bowl, whip the chilled coconut cream with a hand mixer until it becomes light and fluffy. Fold in the strawberry puree and maple syrup until well combined.
Once the pastries are completely cool, spread a generous layer of the strawberry cream onto half of the pastry squares and top each with another pastry square to create a sandwich.
Optional: Garnish with additional sliced strawberries or a drizzle of honey before serving.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.9 g | 343% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 73.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 937 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.
