This Low-Carb Strawberry Pastries Recipe makes delicious strawberry-filled pastries. These pastries can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet.
For the pastry dough:
For the strawberry filling:
For the pastry dough:
You’ll Need:
For the strawberry filling:- 2 tablespoons granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 1 tablespoon water
- 1 tablespoon lemon juice
- 3/4 cup fresh strawberries (4 oz.) sliced
For the pastry dough:
- 1 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend
- 1/4 teaspoon xanthan gum
- 3/4 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mozzarella cheese (8 oz) finely shredded
Instructions:
For the strawberry filling:
- In a small (about 1 1/2 quart) saucepan, whisk together the two tablespoons of sweetener and the xanthan gum.
- Slowly add the lemon juice and the water, whisking between additions. Add the sliced strawberries.
- Place pan over medium low heat. Bring mixture to as simmer, stirring frequently. Turn heat to low. Simmer until mixture has thickened and is jam-like. Set aside while making the dough.
For the pastry dough:
- Preheat oven to 350ยบ Fahrenheit. Have a rolling pin, a baking sheet, and two sheets of parchment (about 18" long) within reach.
- In a large, heavy saucepan, whisk together the almond flour, granulated stevia/erythritol blend, xanthan gum, and baking powder.
- Whisk in the egg and the vanilla extract. Mixture will not be completely blended.
- Stir in the mozzarella.
- Place saucepan over low heat. Heat, stirring constantly, until cheese melts and the mixture becomes a dough.
- Turn dough out onto one of the sheets of parchment. Shape into a thick rectangle.
- Cover dough with the other sheet of parchment. Roll out dough into a rectangle, about 9" X 12". Remove the top sheet of parchment and use it to line the baking sheet.
- Cut the dough in half lengthwise, then cut crosswise to create eight equal rectangles.
- Spoon the strawberry filling in the middle of four of the sections, being careful not to get too close to the edges. Leave about 1/2 inch of the uncovered.
- Cover the strawberry covered sections with the other four rectangles of dough.
- Using a fork, press down on the edges to form a seal. Place the pastries on the prepared baking sheet.
- Using a sharp knife, cut holes in the top so steam can vent while they bake. Be sure the holes go all the way through the dough. Otherwise, they will pop open at the seams while they bake.
- Bake in the preheated oven for 19-22 minutes or until the tops are golden brown. Check them frequently, because the bottoms will burn quickly. Remove from oven. Allow to cool 5-10 minutes before enjoying. Store any leftovers refrigerated in an airtight container.
