By Tanya Watkins
Breakfast Pastries (no sugar)
4 steps
Prep:10minCook:15min
You can use any berries you would like, raspberries and blueberries work really well! (or any fruit, ideally soft but if using firm fruit (like apple) grate into the cream cheese then thinly slice for the top)
👶🏼 Suitable from 6 months - cut into strips before serving.
😴 You can also prep till step 4 the night before, and keep in the fridge to pop in the oven in the morning for a well deserved lie in!
❄️ These can be frozen once baked and cooled. Freeze for up to 3 months, thaw thoroughly before reheating in the oven.
Updated at: Thu, 17 Aug 2023 13:21:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
4
Low
Nutrition per serving
Calories126.3 kcal (6%)
Total Fat9.4 g (13%)
Carbs8.4 g (3%)
Sugars1.8 g (2%)
Protein2.3 g (5%)
Sodium111.6 mg (6%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
1) Mash 80g of the strawberries then stir in the cream cheese and vanilla till well combined.
Step 2
2) Cut the pastry sheet into 6 or 12 squares, transfer onto a non stick baking sheet then gently score a 1cm border around each pastry edge ensuring not to cut all the way through.
Step 3
3) Spread over the cream cheese mixture keeping inside the border then top with sliced strawberries.
Step 4
4) Whisk the egg, brush onto the exposed pastry and bake at 200d /400f for 15 to 20 minutes until the pastry has puffed up and golden! Then add a very optional dusting of icing sugar for an extra treat!
Notes
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