VEGAN SHORTCRUST PASTRY APRICOT POUCHES are a vegan, dairy-free dessert, extremely simple and quick to make. The base is made of spelt flour shortcrust, flavorful and very soft, encasing a delicious filling made with fresh apricots, a sprinkle of sugar, and lemon. The result will be a dessert that enhances the natural flavors of apricots and at the same time allows you to go back in time and relive the aromas of traditional Italian dishes. Preparing vegan shortcrust pouches is a breeze and can be served as a main dessert or as an extravagant refreshment for your aperitifs. Surprise your guests with this explosion of flavors and colors!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 215.47 (Kcal)
- Carbohydrates 38.08 (g) of which sugars 23.50 (g)
- Proteins 3.19 (g)
- Fat 6.30 (g) of which saturated 0.84 (g)of which unsaturated 0.07 (g)
- Fibers 1.94 (g)
- Sodium 101.46 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups spelt flour
- 1/3 cup brown sugar
- 1 tsp lemon zest (grated)
- 1 tsp vanilla extract (natural)
- 1 tsp baking powder
- 3 tbsp extra virgin olive oil
- pinches salt (1)
- 2 1/3 tbsp water
- 7 oz apricot
- 3 1/2 oz peach jam (no added sugar)
- 1 tbsp brown sugar
- 1/2 lemon juice
- q.b. powdered sugar
Tools
- Rolling Pin Tescoma 630160 Delicia Wooden Rolling Pin, 10 inches, Diameter 2.3 inches
- Pastry Board FDGAUCA Silicone Kneading Board, 80 X 60 Cm Non-Slip and Non-Stick Silicone Baking Mat, Large Kneading Board, Suitable for Making Dough, Pizza (Red + 1 Scrapers)
- Parchment Paper Cuki Natural Parchment Paper, 33 x 38cm, 20 Sheets
In a stand mixer or a bowl, combine the water, oil, lemon zest, and vanilla. Mix the ingredients well, then add the flour already mixed with the baking powder and a pinch of salt. Now knead with the paddle attachment if using a stand mixer, or by hand, until you form a ball. Wrap it in cling film and let it rest in the fridge for at least 1 hour
Wash and chop the apricots into chunks, then mix them in a pan with the brown sugar and a little lemon juice. Cook on the stove for about 10 minutes.
Roll out the dough with a rolling pin to about 1/8 inch thick on a lightly floured work surface. With a pastry cutter of about 3 inches in diameter, cut out discs, or use a scalloped pastry cutter. Fill half of the discs by placing jam and a teaspoon of apricots in the center of each, then cover them with the remaining discs and seal the edges well by pressing first with your fingers and then with a long wooden skewer, creating small holes.
Place the pouches on the oven tray, lined with parchment paper, and bake at 350°F for about 15 minutes. Allow the cookies to cool completely on a wire rack. Then dust the desserts with a sprinkle of powdered sugar just before serving
Instead of apricots, you can use peaches or loquats. Spelt is a good source of potassium, phosphorus, calcium, and zinc. Alternatively, you can use buckwheat flour, suitable for celiacs
