Christmas pastries with cashew and orange custard

created by Eloisa Faltoni
Christmas pastries with cashew and orange custard

Christmas is, without a doubt, my favorite party. Families and friends gather, the streets are illuminated with lights, the houses are filled with decorations and smells of sweets and cookies are smelled in the kitchens. This year, I will celebrate Christmas Day at my home with my family, so I have already begun to experience tasty but healthy recipes to propose to my guests.

Christmas pastries with cashew and orange custard

Christmas pastries with cashew and orange custard Print This
Phase 4 Serves: 2 Prep Time: Cooking Time:


  • 1/2 cup of Spelt flour
  • 35 ml of water
  • 35 ml oat milk
  • 1/8 cup of coconut butter
  • 1 pinch of salt
  • 4 tablespoons of birch xylitol
  • 2 eggs
  • 1/2 cup of raw cashews
  • 4 tablespoons of sunflower oil
  • 1/2 orange


  1. The first thing to do is put the cashews in soaking in cold water for at least 3 hours (better 6 hours)
  2. Meanwhile, you have to make the choux paste: in a non-stick pot, you heat the water, the oat milk, and the coconut butter, stirring constantly
  3. Add also one tablespoon of xylitol and the pinch of salt, keep mixing
  4. When the butter is melt, put the fire to the minimum and add all the flour
  5. Continue mixing continuously with a wooden spoon until the dough unstick
  6. Transfer the mixture into another container and add one egg at a time, beating vigorously with the wooden spoon
  7. It will not be necessary to add another egg if the precedent is not perfectly integrated with the mass
  8. Preheat the oven to 428ºF – 392ºF if ventilated (220ºC – 200ºC if ventilated)
  9. When the dough is ready (it has to be thick, but not rigid), put it in a pastry bag and form the pastries  on aluminum foil (better aluminum foil than baking parchment)
  10. Bake the pastries for 10 minutes, after this time lower the temperature to 392ºF – 356ºF if ventilated (200ºC -180ºC if it is ventilated) and leave them until golden brown (The total cooking time is approximately 30 minutes, 20 if the oven is ventilated, but may vary slightly from oven to oven)
  11. When the pastries are, turn off the oven but do not open it completely, only lightly (you can put a wooden spoon between the door so that it is just ajar), let it rest for 20 more minutes
  12. After this time, you have to pick a pastry with a toothpick, if it is cook, let the pastries dry in the oven
  13. To make the custard, you have to drain the cashew nuts correctly and grind them in a powerful blender
  14. When they are almost creamy, add the oil, three tablespoons of sugar and the orange juice and keep beating until there is a homogeneous cream
  15. When the cupcakes are cold, put the custard in a pastry bag and fill them through the base (as the cupcakes I made I made them smaller than the habitual I opened them in half and filled them with cream like this)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.

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