Easy Spelt Blueberry Breakfast Pastries
Start your morning with these golden, buttery vegan spelt pastries filled with juicy, honey-sweetened blueberry filling. Made with light spelt and free from refined sugar, these pastries are crisp on the outside, soft inside, and bursting with fruity goodness!
Equipment
- Rolling Pin
- Baking sheet
- Lemon zester
- Parchment paper
Ingredients
Blueberry Filling
- 2 cups blueberries fresh or frozen
- ⅓ cup water use 1/4 cup if using frozen berries
- 1 ½ tbsp cornstarch or arrowroot powder
- 3 tbsp honey
- juice and zest of one lemon
Dough
- 3 cups light spelt flour
- ⅓ cup monk fruit sweetener
- ⅓ tsp baking powder
- ⅓ tsp salt
- 1 ½ tbsp olive oil
- ¾ cup plant-based butter
- ½ cup water
Instructions
Blueberry Filling
- Prepare the blueberry filling by adding the blueberries, water, honey, cornstarch, lemon juice and zest to a small saucepan. Stir well.
- Heat while stirring regularly until the blueberries have broken down and the sauce has thickened.
- Transfer to a container and refrigerate until completely cooled. This will make filling the pastries easier and less messy.
Pastry Dough
- Whisk together all the dry pastry dough ingredients in a medium bowl.
- Add olive oil and plant-based butter and combine with the flour mixture using your hands or a pastry cutter until coarse crumbs form.
- Mix in water and use your hands to form a ball of dough. If it's too dry, add a little more water. If it's too wet, add a little more flour.
- Roll the dough out in a large square on parchemnt paper or a lightly floured surface.
- Use a pizza cutter or butter knife to trim the edges until you have a square measuring roughly a foot on each side.
- Cut the dough into four equal pieces, and then cut those pieces down the middle to make 8 equal rectangles.
- Save the extra dough to make another pastry. I can usually make two more.
Assembly
- Spoon the blueberry filling onto the middle of four of the pastry rectangles. I usually use 2 tablespoons.
- Cover each of the four filled pastries with the remaining rectangles and crimp the edges with a fork or finger. Pierce the top of the pastry with a fork.
Bake
- Transfer pastries to a parchment-lined baking sheet (or use the one you rolled the dough out on) and bake for 15 minutes or until slightly golden.
- Cool slightly. Enjoy warm!
Notes
- Spelt flour is lower in gluten than wheat, making it more delicate. Avoid overmixing or over-kneading.
- Plant-based butter works best for a tender, flaky texture. Coconut oil can also be used, but the dough may be more crumbly.
- Agave nectar or maple syrup can be used in place of honey.
- Both fresh and frozen blueberries work in this recipe. If using frozen, cook the filling a little longer to reduce the moisture.
- Arrowroot can be used instead of cornstarch to thicken the blueberry filling.
- Storage: store pastries at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days, and in the freezer for up to 2 months.
- Reheat at 325 F for 8-10 minutes or 12-15 minutes from frozen.