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A breakfast martini pastry that tastes better than Pancakes, easier to make, and better for you - and don't forget the wine!

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I've been experimenting with pastries and baked items that have lower sugar content in part to support my Mother and Father in-law that both suffer from diabetes.  After some trail and error I came up with this very simple recipe that creates an eggy pastry dough topped with rum or wine flavored jelly.  These are great for breakfast or brunch and for a scratch recipe are pretty simple to make.

We estimated the nutritionals for each martini pastry as follows (12 martini pastries per batch.  The below figures are for each individual pastry):

Calories:    98

Fat:            2.4 grams

Carbs:        14 grams

Protein:      3 grams

* This assumes using a no-sugar added jelly and adding some rum.  You can reduce the carbs by eliminating the rum.  You might also see the carbs increase if you use wine infused jams and jellies.

How does this compare to a cupcake?  A standard cupcake can be over 200 calories for the cake portion alone.  Add in the frosting and you can be looking at over 350 calories - with a lot of that coming in the form or sugar carbs.

Sooo . . . . this pastry idea is much better for diets - unless of course you gobble up the entire tray - in which case may we suggest you go for a long jog :).



4 eggs

2/3 C flour

2/3 C milk

1 tsp baking powder

4 TBSP margarine (you'll need this broken down into 12 1 tsp servings)

TOPPING:  This alternative to frosting is super simple and delicious.  Now you have some options.

1) Select a sugar free / no sugar added jelly.  These typically have about 1/2 the calories as standard jelly.  Use 1 8oz jar.  Warm the contents in a sauce pan over low flame until it breaks down.  Add 2 TBSP rum and stir.  Let cool and refrigerate to thicken.

2) Use your favorite flavored jam or jelly and add 2 TBSP rum.  Same as above - just warm in a sauce pan, add the rum and let cool.

3) There are several specialty jams and jellies made with wine that taste great.  No need to add any alcohol to this - they already have the great taste of moscato or merlot or other wine varieties.  Just warm them up to break down the gel then let cool and apply to the top of the pastry.

Here are some sources for wine flavored jelly:

Door County Cherry Wine Jelly

Napa valley Wine Jelly


Preheat oven to 425 F.

In a large bowl whip up the eggs till frothy.  Then add the flour, milk and baking powder and use a beater to mix well. 

Prepare your martini or margarita cake molds.  You can see our 12 Pack Entertainer Kit here.

Add 1 tsp (a small sliver - doesn't have to be exact) of margarine to the bottom of each mold.

Melt the butter in the oven (takes about 1-2 minutes).

Remove the tray from the oven. 

Pour in the batter to the pre-heated molds - about 1/2 to 2/3 of the way up.

Bake for 15-20 minutes. 

Note that the edges may curl up and the pastries may appear to pop up out of the molds.  That is to be expected.  When they cool they will fall back to a more normal size, and you can also shape them while they cool.

When the pastries are cooled drop about 1 TBSP or so of the topping on each pastry.  Optionally dust with powdered sugar (do this optional step when you are about to serve or the sugar will disappear).

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