Sugar-Free Custard-Filled Pastry
This Sugar-Free Custard-Filled Pastry brings a wholesome twist to a classic dessert, offering all the indulgence without the added sugar. Made with whole wheat pastry flour, cold unsalted butter, and a sugar substitute like Stevia or Erythritol, these golden pastries pair buttery, flaky crusts with a velvety homemade custard featuring rich egg yolks and a hint of vanilla. The optional zest of lemon adds a refreshing brightness to the creamy filling, while a brush of milk ensures a beautifully golden bake. Perfect for a guilt-free dessert or afternoon treat, this recipe harmonizes the joy of comfort food with a health-conscious approach. Whether served warm or at room temperature, these sugar-free pastries are sure to impress both family and friends. Ideal for those seeking a low-sugar dessert that's full of flavor and texture!
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Recipe Information
Ingredients
- 250 grams Whole wheat pastry flour
- 0.5 teaspoons Salt
- 150 grams Butter, cold and unsalted
- 100 milliliters Ice water
- 500 milliliters Full-fat milk
- 35 grams Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 100 grams Sugar substitute (such as Stevia or Erythritol)
- 1 teaspoon Lemon zest (optional)
- 2 tablespoons Milk for brushing
Instructions
1. In a large bowl, combine the whole wheat pastry flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water to the flour mixture, stirring with a fork until the dough begins to come together. Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
3. To prepare the custard, heat the milk in a saucepan over medium heat until it's hot but not boiling.
4. In a mixing bowl, whisk together the cornstarch, egg yolks, sugar substitute, and vanilla extract until smooth.
5. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat and stir in the lemon zest if using. Allow to cool completely.
7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut into 16 equal squares or rectangles.
9. Spoon a generous tablespoon of cooled custard onto the center of half of the dough pieces. Brush the edges with a little milk, then top with the remaining dough pieces, pressing the edges to seal.
10. Place prepared pastries on the lined baking sheet. Brush the tops with milk for a golden finish.
11. Bake in preheated oven for 20-25 minutes, or until the pastries are golden brown.
12. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 28.5 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 884 mg | 68% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1952 mg | 42% | |
*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.
