Sugar-Free Apricot Danish
Indulge guilt-free with this delightful Sugar-Free Apricot Danish, a healthier spin on the classic pastry that’s bursting with flavor and wholesome ingredients. Made with whole wheat flour and Greek yogurt, the flaky, buttery dough envelops a luscious, naturally sweetened apricot filling enhanced by chia seeds and a hint of zesty lemon juice. Sweetened with xylitol and brushed with a vanilla-infused almond milk glaze, this reduced-sugar treat delivers the perfect balance of taste and texture. Ready in under an hour, these homemade pastries are perfect for breakfast, brunch, or as a snack—ideal for anyone seeking a refined, sugar-conscious dessert option.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 120 grams Unsalted butter
- 125 grams Greek yogurt
- 50 grams Xylitol sweetener
- 1 pinch Salt
- 200 grams Fresh apricots
- 1 teaspoon Vanilla extract
- 50 ml Almond milk
- 1 whole Egg
- 1 tablespoon Chia seeds
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a baking sheet with parchment paper.
In a large bowl, mix the whole wheat flour and salt together. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
Stir in the Greek yogurt until the dough begins to come together. Use hands to form the dough into a ball.
Wrap the dough in plastic wrap and refrigerate for about 20 minutes.
While the dough chills, prepare the apricot filling. Pit and slice the apricots into thin wedges.
In a small saucepan over medium heat, add apricots, xylitol sweetener, chia seeds, and lemon juice. Cook while stirring until the mixture thickens, about 5 minutes. Set aside to cool.
Take the dough out of the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness.
Cut the dough into 6 equal rectangles. Place each rectangle on the prepared baking sheet.
Spoon the apricot filling onto the center of each rectangle.
Fold the rectangle over the filling to form a Danish shape, sealing the edges lightly with a fork.
In a small bowl, beat the egg with the almond milk and vanilla extract.
Brush each pastry with the egg wash to help them golden up during baking.
Bake the Danish in the preheated oven for about 15-20 minutes, or until golden and crisp.
Let the Danish cool slightly before serving. Enjoy your sugar-free apricot Danish as a delightful treat.
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 27.9 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 434 mg | 33% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1842 mg | 39% | |
*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.
