Sugar-Free Custard-Filled Pastry
Indulge guilt-free with these irresistible Sugar-Free Custard-Filled Pastries, a wholesome twist on a classic treat that’s perfect for health-conscious dessert lovers. Made with whole wheat pastry flour and naturally sweetened with a sugar substitute like Stevia or Erythritol, these flaky, golden-brown pastries are filled with a rich and creamy custard featuring velvety egg yolks, aromatic vanilla, and the subtle brightness of optional lemon zest. Crafted with care using simple techniques, from creating a buttery, melt-in-your-mouth crust to cooking the luscious custard to perfection, this recipe eliminates refined sugar while maximizing flavor. Ideal for brunch, tea time, or an elegant dessert platter, these pastries will delight everyone without the sugar spike. Ready in just 70 minutes and serving up to eight, they’re a perfectly balanced treat for any occasion!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
3. To prepare the custard, heat the milk in a saucepan over medium heat until it's hot but not boiling.
Step 4
4. In a mixing bowl, whisk together the cornstarch, egg yolks, sugar substitute, and vanilla extract until smooth.
Step 5
5. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Step 6
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.
Step 7
7. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 8
8. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick. Cut into 16 equal squares or rectangles.
Step 9
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.
Step 10
10. Place prepared pastries on the lined baking sheet. Brush the tops with milk for a golden finish.
Step 11
11. Bake in preheated oven for 20-25 minutes, or until the pastries are golden brown.
Step 12
12. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1260.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2662.0 |
| Total Fat 162.1g | 0% |
| Saturated Fat 94.2g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1128.9mg | 0% |
| Sodium 1439.7mg | 0% |
| Total Carbohydrate 353.2g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 28.5g | |
| Protein 66.1g | 0% |
| Vitamin D 389.6IU | 0% |
| Calcium 884.0mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1952.1mg | 0% |
Source of Calories