YIELD: 16 1/4 inch thick pastries
MACRONUTRIENT RATIO: 1.59:1
KETO DIET PLANS: Modified Keto, Modified Atkins, Low Glycemic Index, and MCT Oil
Is it a pastry or a cookie… maybe a little of both! This recipe is simple, yet requires some time. If you have ever worked with ‘fathead’ dough, you know that it can be quite sticky, but results in a finished product more similar to a bread than a cookie. Don’t let this deter you from trying this recipe though, It is the perfect base dough for a pastry-like keto treat. We have chosen to include mascarpone cheese in addition to the mozzarella for its mild, sweet flavor and its ability to keep the pastry tender when cool. We tested this recipe with 2 packets of Truvia for the sweetener and thought is was perfect! Again, no sweetener is included in the recipe- choose your own! The dough will be added to the KetoDietCalculator soon so you can add fillings of your own.
112 grams or 1 cup mozzarella cheese, part skim
56 grams or 4 tablespoons mascarpone cheese
28 grams or 2 tablespoons butter
50 grams or 1 large egg
4 grams or 1 teaspoon vanilla extract
64 grams or 1/2 cup almond flour
8 grams or 1 tablespoon coconut flour
5 grams or 2 teaspoons cinnamon
16 grams or 2 tablespoons chopped walnuts
Optional - Sweetener of your choice. Reserve 1 teaspoon for sprinkling in the center.
1Combine the mozzarella cheese, mascarpone cheese and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring each time until the cheeses are completely melted. 2In a food processor fitted with the 'S' blade, combine the melted cheese, egg, vanilla extract, optional sweetener, almond flour and coconut flour. Blend this mixture together until completely smooth. Make sure you scrape the sides several times to incorporate all the ingredients evenly. 3Depending on the temperature of the cheese, the dough may be very loose, similar to pancake batter. Scrape the dough into a bowl, cover with plastic wrap and refrigerate until it is cool. 4Spread a large piece of plastic wrap on your counter and scrape the dough out of the bowl onto the plastic wrap. Cover with a second piece of plastic wrap and roll the dough until it is about 1/4 inch thick. Remove the top piece of plastic wrap. If the dough is too sticky and you can not remove the top sheet of plastic, slide it onto a cookie sheet and chill again in the refrigerator. 5Sprinkle the cinnamon, walnuts and additional sweetener (if using) evenly on the surface of the dough. Using the edge of the plastic wrap to assist, begin rolling the dough into a pinwheel shape. If you are making Rugelach, stop once the roll has reach 1 inch in diameter (about half of the dough), cut the dough in half and start a second roll.. If you are making pinwheel shaped pastries, roll the entire batch into 1 roll, about 2 inches in diameter. 6Keep the rolled dough on the bottom piece of plastic and carefully re-wrap. Place in the freezer for 2 hours or until it is frozen. 7Pre-heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Slice the frozen dough into 1/4 inch slices for pinwheel pastries or into 1 inch sections for Rugelach. Bake the pastries for 15-17 minutes or until lightly browned. Do not place the tray too low in the oven, the bottoms will burn quickly! Cool them on the cookie sheet and store in an airtight container. 8They are best when served slightly warm! Hope you enjoy.