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Delicious Sugar Free Pastries

By: Mary Williams BA (hons) - Updated: 20 Dec 2012 | comments*Discuss
 
Sugar Free Pastry Danish Pastries Recipe

Looking for something light and delicious to serve to your friends mid-morning? Try making some sugar free pastries. These scrumptious, traditionally sweet snacks can be made without sugar and are just as mouth-watering.

Fillings can be made in all sorts of flavours and the pastries can be served with a generous blob of cream, or even sugar free ice-cream, if you want to be really indulgent.

Experiment with different fillings to find textures and flavours that work well for you with the light, flaky bite of the pastry and try using fruit of the season where possible.

Sugar Free Pear Danish Pastries

Find nice sweet pears for this recipe. Those who enjoy sultanas in their Danishes can add a handful when cooking up their fruit.

Ingredients:

  • 600g/ 1lb 3oz plain flour
  • Pinch of salt
  • 20g (1oz) dried yeast
  • 500ml warm water
  • Four tbsp granulated sweetener (see manufacturer’s instructions)
  • 500g/1lb butter
  • 300g (10.5oz) pears
  • 50ml sugar free apple juice
  • Two eggs
  • Two tbsp sugar free apricot jam

Method:

Start by making your pastry. Take a large bowl and in it mix your dry ingredients (flour, salt, yeast and sweetener). Slowly stir in your warm water until you have a good dough. Knead for five minutes and then wrap in cling film and chill in the fridge for at least an hour. Soften your butter. Lightly dust a surface with flour and roll your pastry out into a long rectangle. Roll out one third of your butter and place on top of half of your dough. Fold the dough over to sandwich the butter and chill again for about half an hour.

Repeat the process twice more. Wrap in cling film again and leave to chill for another hour. Wash, peel and core your pears and place in a saucepan with your apple juice. Cook down to a puree. Preheat your oven to 200 deg C/400 deg F/gas mark six. Dust your surface with flour again and roll out your pastry to make two long rectangles. Cover one with the pear puree, then place the other one on top. Seal the edges to keep the filling in. Cut into slices. Beat your eggs then brush on top of each pastry. Place on a greased baking sheet and cook until risen and golden brown on top (usually 20 minutes). Brush with a little sugar free apricot jam.

Sugar Free Strawberry Pastries

This is a nice summery recipe. Serve it with fresh whipped cream or sugar free ice cream.

Ingredients:

  • 600g/ 1lb 3oz plain flour
  • Pinch of salt
  • 20g (1oz) dried yeast
  • 500ml warm water
  • Four tbsp granulated sweetener (see manufacturer’s instructions)
  • 500g/1lb butter
  • 300g (10.5oz) fresh strawberries
  • Two tbsp sugar free strawberry jam
  • 150ml low fat, sugar free strawberry yoghurt
  • 100g packet flaked almonds
  • Two eggs
  • Two tbsp sugar free apricot jam

Once again, start by making your pastry. Take a large bowl and in it mix your dry ingredients (flour, salt, yeast and sweetener). Slowly stir in your warm water until you have a good dough. Knead for five minutes and then wrap in cling film and chill in the fridge for at least an hour.

Soften your butter. Lightly dust a surface with flour and roll your pastry out into a long rectangle. Roll out one third of your butter and place on top of half of your dough. Fold the dough over to sandwich the butter and chill again for about half an hour. Repeat the process twice more. Wrap in cling film again and leave to chill for another hour.

Wash and hull your strawberries, making sure you pick out all bits of leaf. Beat your yoghurt and sugar free jam together. Then carefully stir in your strawberry pieces. Preheat your oven to 200 deg C/400 deg F/gas mark six.

Dust your surface with flour again and roll out your pastry to make two long rectangles. Cover one with the strawberry mixture, then place the other one on top. Seal the edges to keep the filling in. Cut into slices. Beat your eggs then brush on top of each pastry. Sprinkle with flaked almonds. Place on a greased baking sheet and cook until risen and golden brown on top (usually 20 minutes). Brush with a little sugar free apricot jam.

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