Cranberry Stuffed Pastry

Cranberry Stuffed Pastry

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes +14 minutes of cooking, 4 servings, gluten-free, vegan.



  • 1 ½ cups fresh or frozen cranberries
  • ¼ cup coconut creamed paste
  • 2 tablespoons agave syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon chia seeds
  • 1 tablespoon vanilla extract


  • 1 ½ cups gluten free flour of your choice (I suggest: quinoa, broad bean, lentils or chick pea).
  • 1/3 cup coconut palm sugar or organic cane sugar
  • 4 tablespoons virgin coconut oil
  • ½ cup water
  • 1 tablespoon cinnamon powder
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch sea salt


  1. Preheat the oven to 400F.
  2. In a bowl mix all the ingredients for the crust, except for the water. Mix until all the oil is spread out and you have a sandy texture.
  3. Add the water and keep stirring until it forms a ball of dough. If you have a standing mixer and a paddle attachment that will be faster and easier.
  4. Split the dough in 4 equal pieces and set aside.
  5. Heat up a little sauce pan and let the cranberries simmer for 5 minutes. If you are using fresh cranberries and not frozen, add a little bit of water at the bottom of your pan to avoid them from sticking and burning.
  6. Add the coconut creamed paste to the hot cranberry puree and let it melt slowly.
  7. As you remove the pan from the heat, add the last few ingredients from the list into the cranberries and mix.
  8. Use some extra flour to sift on the counter and with a pin roller flatten each of the four pieces of dough one at the time. Try to keep it as straight as possible so you have a nice rectangular shape.
  9. Scoop a big tablespoon of the cranberry mix and lay it in the middle of 1 half of the flatten dough, make sure you keep the sides clean so the 2 layers of dough stick well together.
  10. Lay the 2 layer of dough on top of the cranberry and press lightly around the sides of the dough squares to make them stick together.
  11. Repeat this operation for the 4 pop tarts.
  12. With a spatula, lay them on a greased cookie sheet and bake for 14 minutes at 400F.
  13. Let it cool down a bit before you touch/move them.
  14. You could drizzle melted dark chocolate on top of them if you wish.
  15. Keep refrigerated.
  16. Enjoy!