Here you can see how I cut the top corners off at a diagonal (use the pieces to patch where necessary). Actually this particular dough was for making a second one....It was not as flexible, drier and more crumbly....I should have nuked it 20 seconds before starting. I had allowed the dough to grow cold. I was in a hurry as my guests were literally at the door; our eldest son and his wife. :)
Just begin giving the filling a warm hug with strips covering it from both sides. Fold up the bottom bit first and tuck it in with the strips closest.
Brushed with egg yolk and ready to go in the oven.
CINNAMON “APPLE”
CREAM DANISH
Our eldest son, Daniel, really appreciated this dessert. It looks fancy, but it is really easy actually, but the appreciation one gets is worth the little bit of effort. Each step is easy….just 3 main steps. Did you
know you can eat chayotes raw? Chopped pieces are
crunchier than an apple, but less flavorful.
Cooked they can take on just about any flavor from the additions that
you use. If you would like to use half apple and half chayote… see Helpful
Hints below, or if you have a special occasion, you could use a couple of medium-sized apples, as you won't get much apple per serving anyway.
NOTE: I reworked the Sweet Miracle Dough and it is now a lot easier to work with. Have fun with it! :)
NOTE: I reworked the Sweet Miracle Dough and it is now a lot easier to work with. Have fun with it! :)
Sweet
Miracle Dough:
1 cup
grated Mozzarella cheese (250 mL)
(4 oz; 120 g)
1 tbsp unsalted butter, melted (15 mL)
1 tbsp unsalted butter, melted (15 mL)
11/4 cups
Gluten-Free Bake Mix 2 (Click) (300 mL)
1/4 tsp baking soda (1 mL)
1/4 tsp baking soda (1 mL)
1 egg
Sweetener to equal 1/4 cup sugar (60 mL)
(finely powdered, OR liquid concentrate)
1 tsp pure vanilla extract (5 mL)
1 tsp pure vanilla extract (5 mL)
11/2 tsp coconut flour (7 mL)
Cream Cheese Filling:
6 oz regular cream cheese
(180 g)
1 tbsp lemon juice (15 mL)
1 tsp vanilla extract (5 mL)
“Apple” Filling:
1, 12-oz chayote, peeled and
chopped* (340 g)
{makes about 3/4 cup to 1 cup (175 – 250 mL) cooked}
(Some people use peeled, chopped zucchini instead of chayotes for "apple")
OR if you are splurging use 12 oz of chopped apple
(Some people use peeled, chopped zucchini instead of chayotes for "apple")
OR if you are splurging use 12 oz of chopped apple
1 tbsp butter (15 mL)
1 tbsp lemon juice (15 mL)
1/16 tsp
salt (0.25 mL)
1 tsp cinnamon (5 mL)
1/4 tsp
vanilla extract (1 mL)
1/4 tsp
lemon extract (1 mL)
1 egg yolk
Preheat
the oven to 375°F (180°C).
Sweet
Miracle Dough: In medium bowl, nuke Mozzarella cheese in the
microwave oven 50 seconds (my microwave is 2000W - powerful). Add melted butter, top with Gluten-Free Bake Mix 2 and baking soda. In small bowl, whisk egg with sweetener and vanilla. Add on top of bake mix and stir together
with a fork quite well. Turn out on a clean cutting board with a dusting of the coconut flour. Knead until a
nice, soft, malleable dough ball forms.
Place
the dough ball on parchment or wax paper and roll out with a heavy rolling pin
to a 10 x 11-inch (25 x 28 cm) rectangle, OR better yet roll out directly onto a greased jelly-roll pan.
Cut both corners at the top at a diagonal. Cut two small triangular notches in the
bottom of the rectangle about an inch from each corner. Cut diagonal strips on both sides, leaving
enough of a center panel open for the filling.
Place Cream Cheese filling in the center, top with cooked “apples” and
fold the top and bottom dough over the filling and then the diagonal dough
strips over the filling, trying to enclose all of it nicely. Brush with egg yolk. Bake 25 to 28 minutes, or until turning
golden brown. Serve warm or at room temperature.
Cream
Cheese Filling: In food processor, process cream cheese, sweetener,
lemon juice and vanilla extract until smooth.
“Apple”
Filling: In large pot with boiling water, cook chayote until soft. In frying pan in 1 tbsp melted butter, stir
fry cooked chayote along with lemon juice, sweetener and salt for a couple of
minutes. Stir in cinnamon, vanilla
extract and lemon extract. Keep stirring
for another minute or so over low heat until mixed well. Taste and add more of any of the above, to
taste. Chayotes literally absorb
flavors, having almost none of their own.
Helpful
Hints: *If you can have a few more carbs, mix the
cooked chayote half and half with cooked apple (in casserole dish add water to
chopped apple and nuke 2 to 3 minutes, or until tender) – 11.8 g carbs. Eat the leftover “apple” for breakfast on
low-carb pancakes or in a low-carb crepe or on top of plain, sweetened yogurt.
Some people have successfully used zucchini in place of chayote squash.
Yield: 6 servings
1
serving
327.3
calories
10.7
g protein
26.6
g fat
1.9 g fiber
8.6
g net carbs
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MIRACLE DOUGH TIPS: - Please note:- USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE! There are several variations of this kind of dough on the internet, but mine is different to all the others out there. I am getting very adept with this dough. Use a fork to make it come together. At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board. Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial). Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings. I put the dough ball on parchment paper and cover the dough with plastic wrap and using a rolling pin (sometimes I use my special small one for pie dough), roll it out with ease. If at any time the dough becomes resistant to rolling, nuke it approximately 10 to 20 seconds and away you go again!
Here is a pic of the dough ball - lovely, soft and malleable!!
Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well. I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.
I tried this one a couple of times - worked really well and recommended in my tortilla recipe to get correct yield!
I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often; however, I also enjoy the convenience of the one above - it is a bit more carby. CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.
