Sugar-Free Strawberry Pastry
Indulge guilt-free with these irresistible Sugar-Free Strawberry Pastries, a delightful treat that combines wholesome ingredients with vibrant flavor. Crafted with whole wheat pastry flour and naturally sweetened using xylitol or erythritol, these pastries are ideal for those seeking a healthier, refined sugar-free dessert option. The filling features a luscious blend of fresh strawberries and nutrient-packed chia seeds, enriched with a hint of vanilla for a burst of sweet, tangy goodness. Perfectly golden and flaky, thanks to a buttery Greek yogurt pastry dough, these creations are easy to prepare and bake in just 20 minutes. Serve them warm for breakfast, a snack, or alongside your favorite cup of tea—these pastries offer all the decadence without the sugar!
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Recipe Information
Ingredients
- 200 g Whole wheat pastry flour
- 100 g Unsalted butter (cold, cubed)
- 60 g Plain Greek yogurt
- 40 g Xylitol or erythritol (granulated sugar alternative)
- 200 g Fresh strawberries (hulled and chopped)
- 10 g Chia seeds
- 1 tsp Vanilla extract
- 1 Egg (for egg wash, optional, can substitute with milk for vegetarian option)
- 2 tbsp Almond milk (unsweetened, for brushing edges)
- 1 pinch Salt
Instructions
In a large mixing bowl, combine the whole wheat pastry flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the Greek yogurt and mix until the dough comes together. Knead gently, then form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 20 minutes.
While the dough chills, prepare the filling. In a small saucepan over medium heat, combine the chopped strawberries and chia seeds. Cook for 5-7 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Remove from heat and stir in the vanilla extract. Let cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut into rectangles, approximately 4 inches by 3 inches.
Place a small amount of the strawberry filling in the center of half of the rectangles, leaving a 1/2-inch border around the edges.
Brush the edges of the filled rectangles with a little almond milk. Top with the remaining dough rectangles and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
If using an egg wash, beat the egg in a small bowl and brush it over the tops of the pastries. Alternatively, brush with almond milk for a golden finish.
Place the pastries on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow the pastries to cool slightly before serving. Enjoy your sugar-free strawberry pastries!
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 13.7 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1351 mg | 29% | |
*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.
