These “apple” pie Danish are a great start to your weekend! I think they would be great for a change of pace over the weekend or for when you have guests staying with you. The kids were cautious but 2 of the 4 tried them and approved so I will take that as a W!
Once again, the mozzarella bread/crust mixture comes to the rescue. The apple pie spice and cinnamon transformed the dough into a sweet pastry. I just find it amazing how a little almond and coconut flour mixed with cheese can create a dough that can create so many treats – without cheating.
I hope that you are still reading and I haven’t lost you by the title of my post. I know there are some people who would stop reading at the word apple since they are not allowed on the Ketogenic plan. Here’s the trick, it’s not really apple…it’s jicama! Stay with me. I was skeptical too. Jicama is crunchy and has a little natural sweetness. The texture is similar to that of a Granny Smith apple but without the sugar or tartness. Once it is mixed with the spices, butter, and sweetener you will be whisked back to the days of apple pie, baked apples, caramel apples…you get the point. An apple wonderland!
I made a full batch of 12 Danish and put a few in the freezer for a later date. I will check it out and see how they bounce back once dethawed. The next time I make these I would probably make a double batch. They aren’t hard to make but there are a couple of steps and it would be easier to double the recipe than make them twice from scratch. My hope is that we can have a stash of these in the freezer for a rainy day.
These Danish are fantastic for a weekend morning or when company comes to visit!
- 6 tbsp almond flour
- 3 tbsp coconut flour
- 4 tbsp. Swerve
- 1/2 tsp baking powder
- 3 tbsp. Kerrygold butter
- 1 1/2 cup mozzarella
- 1 egg
- 1 tsp apple pie spice (Penzey's spices are great!)
- 1 tsp cinnamon
- 1 cup chopped jicama, raw
- 1/2 tsp apple pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup Swerve
- 6 oz of cream cheese (I use Food Club brand because it is only 1 carb/oz)
- 1 tsp fresh lemon juice
- 1 /2 tsp vanilla extract
- 1/4 cup Swerve
- 1 egg yolk
- 3 tablespoons of powdered Swerve
- 2 oz cream cheese
- 3 tbsp heavy cream
- 1/2 tsp vanilla
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- Preheat the oven to 400F.
- Mix all the ingredients together except for the mozzarella. In a separate bowl, melt the mozzarella cheese in the microwave (1-3 minutes). Once fully melted, mix well with the other ingredients. Once it makes a ball, you might want to knead it gently to ensure that all the ingredients are incorporated. *If you find that it needs to be more pliable, put it back in the microwave for 30 seconds - 1 minutes.
- Cut the dough into 12 even pieces and form in the whoopie pan. You will want to try to bring the dough up the sides so there is a well for the cream cheese layer. Bake in the preheated oven for 9-10 minutes.
- The pastry will puff slightly when baking. I took the handle of a wooden spoon and gently pressed down the centers of the Danish to more clearly define the well for the other ingredients. After you have done this, let them sit in the pan for a couple of minutes and then transfer to a cooling rack.
- Using a sharp knife or Mandolin, slice the jicama to about 1/4". Then thick dice the jicama slices. Add the jicama and remaining ingredients to a small saucepan and cook over medium-low heat until sauce thickens slightly. Set aside. This can be made ahead of time.
- Mix all ingredients in a medium mixing bowl. Refrigerate until needed.
- Mix all ingredients together in a medium mixing bowl. You can pipe this icing onto the finished Danish using a sandwich size Ziplock bag. Simply cut a small whole in the bottom corner and pipe onto the pastry.
- Once the crusts have fully cooled, top each pastry with about a tablespoon of the cream cheese layer, a few apples, and then pipe on the icing.
Calories 220 Fat 17 Protein 7 Carbs 8
Source: Kristie at Simply Keto