Sugar-free Fruit-filled Pastries To Grab and Go

                                                                                           Photo taken by Mink Mingle    

Sugar-free Fruit-filled Pastries

 

Pastry:

1 cup gluten-free all purpose-flour 

2 tablespoons sugar substitute

1/8 teaspoon salt

1/8 teaspoon baking powder

1/2 cup butter, cubed

1/8 teaspoon baking powder

1 teaspoon flax meal /1 tablespoon water

1 tablespoon milk

1/4 teaspoon vanilla

1/8 teaspoon stevia

Cream Cheese Layer:

1/4 cup dairy-free cream cheese

2 teaspoon milk

1 teaspoon sugar substitute

Sprinkle salt

Sprinkle stevia, optional

Fruit filling:

1/4 cup fruit juice-sweetened jam

2-3 teaspoons arrowroot

1 teaspoon sugar substitute

1/8 teaspoon vanilla

Sprinkle salt

Sprinkle of stevia, optional

Icing:

2 tablespoons sugar-free powdered sugar

1 teaspoon milk

Instructions:

For pastry dough place the four dry ingredients in food processor and blend. Add cubed butter and pulse to form peas-sized crumbles. In a separate small cup, mix flaxseed meal with water.  Set aside until it forms a gel. Add flaxseed mixture and rest of ingredients to food processor. Blend until dough forms. Cut in half, cover with plastic wrap and chill dough in refrigerator for one hour. In a small bowl, mix fruit filling ingredients and place in refrigerator. After one hour remove dough and fruit filling from refrigerator. Place parchment paper on a baking sheet and sprinkle with flour, Place half of dough on baking sheet. Sprinkle dough with flour and cover with plastic wrap to help roll out dough if sticky. Roll out dough to approximately 1/8 inch thickness. Spread a thin layer of cream cheese on the dough to help keep the fruit filling from absorbing into the dough while baking. Spoon 2 tablespoon of fruit-filling and spread out, leaving a 1/4 inch edge to seal. Use a spatula to fold dough over fruit filling. Cut into 2x 4 inch rectangles and seal edges. Bake at 375 degrees for 15 minutes. Once pastries are cooled, mix the icing and drizzle or spread on top of pastry. To speed up the firming process of the icing, place pastries in freezer for a couple minutes.

Note:  Dough tends to be on the wet side; therefore, I suggested placing on baking sheet when rolling out and spatula to lift side to fold over. You could try adding more flour to dough for easier handling, but it may become tough and change the taste.