Protein shortcrust pastry without butter

Protein shortcrust pastry without butter

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Recipe Identity Card

  • 286 KCal Calories per serving
  • Very easy difficulty
  • Doses for 8 people
  • Preparation 10 minutes
  • Average cost
  • Note 10 minutes + the resting time in the refrigerator + the cooking time (depends on the type of dessert you want to prepare)

Recipe Category: Sweets and Desserts / Functional Recipes / Vegetarian Recipes / Light diet recipes / Protein recipes / Protein shortcrust pastry without butter


  • 30 g of concentrated soy protein
  • About 170 g of white flour type 00
  • 100 g (choose the light type) of spreadable cheese
  • 60 g (1 medium) of eggs
  • 40 g (1 medium) of egg white
  • 1 pinch of salt
  • 5 g (1 tsp) of baking powder
  • 1 vial of orange flavoring
  • 60 g of sugar or 30 g of fructose

Materials Needed

  • Measuring cup or scale
  • Large bowl
  • Latex gloves (optional)
  • Transparent film
  • Wooden ladles


  1. In a large bowl pour all the "powders", that is the white flour, the concentrated soy proteins, the sugar (or fructose) and the salt. Mix with your hands or with a ladle to mix everything.

The advice OK
The concentrated soy proteins can be replaced with the classic concentrated and ultramicrofiltered whey proteins with a neutral taste. Those who wish can add the hazelnut-flavored whey proteins (or other flavors to taste): in these cases, however, it is advisable not to add the aroma to the orange to avoid the contrast of flavors.

  1. At this point, pour in the spreadable cheese, and work the dough with your hands. Then add the orange flavor, the egg and the egg white and the sieved yeast. Work the mixture with your hands until you get a smooth and homogeneous dough. If necessary, add more flour.
  2. Leave the protein shortcrust pastry to rest in the refrigerator for at least 3 hours before using it to allow the ingredients to mix. After that, the dough can be used for the preparation of protein biscuits or pies (better if stuffed with a protein filling!).

Alice's comment - PersonalCooker

The protein shortcrust pastry is therefore ready to make biscuits or pies rich in protein and low in fat. Keep in mind, however, that the consistency of the protein shortcrust pastry will not be exactly the same as that of the classic shortcrust pastry: the absence of butter will in fact make it less crumbly and the presence of proteins will make the dough a little more compact.

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