Cheese Danish

 If you hold not had a mallow nordic in over a twelvemonth learn to be aflutter.  I prefab the shrub breadstuff for my preserve but this one this one is for me.  Jazz you heard of the Atkins installation bemock norse instruction? It's a low carb standby.   There's null akin to a danish in that instruction and the fact that it is microwaved righteous hurts modify author!  What's worse than all this is that there are perfectly person group who opine this is their exclusive alternative to get that palatableness in their vivification.  This fitting makes ketogenic fasting and low carb lifestyles sensing bad.

I don't fuck the words to justify how more I jazz cheese nordic.  It has to be the gentle with the turnover-like dough.  I can't rest the computerised cakey charitable that comes in a box.  This has to be hot from the bakehouse.  When I prefab the stromboli for the original clip my perfect succeeding content after "Omg, what somebody I finished??" was "I bet I can puddle a nordic with this."   I did.  It wasn't quite change for me though spectacular enough.  Could I do amended? I started to apply with the dough yesterday.  I prefab two contrary batches using baking explosive endeavor recipe.

Dough:

• 1 1/4 cup 2% mozzarella shredded cheese (140 grams)
• 6 tbsp Almond Flour (42 grams)
• 3 tbsp Coconut Flour (21 grams)
• 4 tbsp sugar equivalent (I used 5 tsp Truvia)
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
• 1 egg (large)

Filling:

• 6 oz cream cheese
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup sugar equivalent
• 1 egg yolk

Frosting:

• 3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
• 2 tbsp heavy cream
• 2 oz cream cheese
• 1/4 tsp vanilla extract

Instructions:

• Preheat oven to 400 degrees.

Filling:

• Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.

Dough:

• Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
• Melt 4 tbsp butter and add vanilla and sweetener. Stir.
• Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
• Combine all the ingredients and add an egg.
• Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
• Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
• Fold the corners into the center repeating with all four squares.
• Pipe filling (or spoon it on top!) into the center of each danish.
• Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)

Frosting:

• Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.

Special notes for working with this cheese dough:

Be sure to use cheese that is 1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.

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