Pregnancy can be filled with cravings for many different types of food. Do you find yourself longing for a pastry, but not sure if they are the healthiest option for you or your baby?
Well, to help solve these cravings for you, we have put together a few pregnancy- safe healthier options for a pastry treat. When deciding what to eat during pregnancy, take the time to look at the ingredients and make sure that they are all safe and will help to provide some nutrients to both you and your growing baby.
How To Incorporate Leftover Pastries
During the holiday times you may even notice that you find yourself with a lot of extra ingredients after baking for an event or family. One particular leftover may be that of pie crust. Did you know that you could take this leftover pastry and turn it into something healthy and delicious for you to enjoy?
Keep reading below to find out how to turn your pie crust into a breakfast crostata.
Fun Pastry Recipes to Try During Pregnancy
- 8 ounces cream cheese, room temperature
- 3 Tablespoons stevia/erythritol blend
- 1/2 teaspoon lemon extract
- zest of 1 lemon
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup stevia/erythritol blend
- 1 1/4 teaspoon grain-free baking powder
- 1 large egg + 1 more for egg wash
- 1 1/2 cup part-skim mozzarella cheese, shredded
- 4 1/2 Tablespoons butter
- 1 Tablespoon vanilla extract
- Preheat oven to 350º Fahrenheit. Line a cookie sheet with parchment. Have a rolling pin and two sheets of parchment about 16 inches long within reach.
For The Filling:
- Add cream cheese, stevia erythritol mix, lemon extract and lemon zest to a medium mixing bowl. Using a mixer, combine ingredients at low speed. When combined, turn mixer to high speed and blend until slightly fluffy. Set aside and prepare pastry dough.
For The Pastry Dough
- In a small mixing bowl, combine the almond flour, coconut flour, stevia/erythritol mix and baking powder using a whisk.
- Break one egg in a small bowl. Add vanilla extract and whisk briefly. Add this mixture to the dry ingredients and combine using a spoon. The mixture will appear mealy and egg will not mix in completely.
- Break the other egg in a small bowl and whisk briefly. Reserve for later.
- Melt the mozzarella cheese and the butter in a medium saucepan over low heat stirring constantly.
- When melted, remove from heat and add the dry ingredients to the cheese and butter, stirring vigorously. Place dough on a piece of parchment and kneed together until it resembles bread dough. Pat into a disk shape and cover with the other piece of parchment. Roll dough into a rectangular shape about 12″ by 9″. Remove top parchment.
- Using a butter knife, gently cut the dough in half lengthwise, then into six equal pieces crosswise to make a total of 12 small rectangles.
- Spoon the filling over six of the rectangles, dividing it equally among the rectangles and keeping the filling about 1/2 inch from the edges.
- Carefully cover each of the rectangles with filling with a rectangle without filling. You may need to stretch it a bit to make it fit. Pinch the edges together and press edges with the tines of a fork. Place pastries on the prepared cookie sheet. Cut steam holes in the top of each pastry using the tip of a sharp knife.
- Using a pastry brush, lightly brush a bit of reserved egg over the top of the pastries. Place pastries in the bottom third of the preheated oven. Bake for 15-18 minutes or until lightly golden brown. Watch carefully as these pastries will burn quickly.
- 3 firm apples for baking (Braeburn, Honeycrisp, or Pink Lady are good options)
- 2 Tbsp. water
- 1 oz reduced-fat dairy spread
- 2 Tbsp. firmly packed brown sugar
- 1 sheet reduced-fat puff pastry, thawed
- 2 Tbsp. caster sugar
- 1 Tbsp. custard powder
- 1 cup skim milk
- 1 tsp. vanilla essence
- Use the convection setting and preheat the oven to 400 degrees Fahrenheit. Peel and core apples, then cut each into eighths. Combine the apples and water in a deep frying pan over low heat. Bring to a simmer then cover, turning occasionally for 20 minutes, or until apple is tender.
- Add dairy spread and brown sugar. Cook and stir for 12 minutes, or until sugar dissolves. Cover and simmer for another 10 minutes, or until apple is caramelized. Arrange apple over the base of a nine-inch (top measurement) pie dish.
- Cut the corners from pastry to form a disc large enough to cover apple in dish. Place pastry over apple, tucking in any excess pastry to side of dish. Place on an oven tray and bake for 15 minutes, or until pastry is puffed and golden. Let stand for five minutes before inverting onto a heatproof serving plate.
- Meanwhile, combine the caster sugar and custard powder in a small heavy-bottomed saucepan. Gradually whisk in milk until combined.
- Cook and stir over moderate heat for two minutes, or until custard boils and thickens. Remove from heat, and stir in essence.
- 1 Sheet Puff Pastry
- ½ Cup Pumpkin Puree
- 1 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon White Sugar
- ½ Teaspoon Vanilla
- 1 Tablespoon Brown Sugar
- 1 Egg
- ½ Cup Powdered Sugar
- 1 Tablespoon 2% Milk
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper and spray with cooking spray.
- Beat egg in small bowl and set aside.
- Mix pumpkin puree, pumpkin spice, vanilla, and brown sugar until smooth.
- Place puff pastry on parchment paper or clean surface.
- Cut pastry sheet into 9 squares.
- Place one tablespoon of pumpkin mix in the middle of each square half.
- Brush edges of pastry with beaten egg.
- Fold over from corner to corner to form a triangle shape.
- Seal edges with fork.
- Cut three small incisions into the thickest part of hand puff to allow for steam to release.
- Brush tops of puffs with remaining egg wash (there will be a lot off egg wash left over).
- Bake for 20 minutes.
- While hand pies are baking, mix together powdered sugar and milk.
- Once hand pies are golden brown, remove from oven and drizzle glaze on top with a spoon.
- Let puffs cool on wire baking rack.
- 1 ½ cups white whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp unsalted butter, very cold and cubed
- ½ cup plain nonfat Greek yogurt
- 3 tbsp pure maple syrup
- 3 tbsp + 2 tsp nonfat milk
- 1 tsp vanilla extract
- 2 ½ tbsp miniature chocolate chips, divided
- Preheat the oven to 425 degrees F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Fold in 2 tablespoons of chocolate chips.
- Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425 degrees F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Especially during the holiday times, you may find yourself with some leftover pie crust. Here is an easy recipe to turn those leftovers into a healthier snack:
- 2 tablespoons grated cheddar cheese
- 2 tablespoons cooked spinach
- Leftover pie crust
- 5 eggs (depending on how much pie crust you have left)
- Preheat the oven to 350 degrees.
- Divide the dough in half. Form each half into a disc, then roll each into a circle (about 6 1/2 inches in diameter).
- To eat, add 2 tablespoons grated cheddar and 2 tablespoons cooked (and squeezed out!) spinach.
- Pinch and fold the edges inward, to form each circle into an individual crostata (these are rustic, which means whatever you do is right). Use your thumb to create a divot in the spinach.
- Bake for 25 minutes total, until the bottoms are browned and crisp.
- At the 12 to 15 minute mark — less time for a harder yolk, more time for a softer one—gently crack an egg into the center of each crostata. Serve warm.