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Cinnamon Apple Pocket (FM)
Recipes | January 14, 2017
*yields 6 portions
Ingredients for the dough:
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup powdered Swerve Sweetener
1 tsp baking powder
1 1/2 cups shredded mozzarella cheese
5 tbsp butter
1 large egg
1/2 tsp vanilla extract
Ingredients for the filling:
2 fuji apples peeled and shredded
3 tbsp powdered swerve
1/2 tsp cinnamon powder
1/3 cup walnut pieces
Ingredients for the topping:
3 tbsp finally crushed walnuts
1/4 tsp cinnamon
2 tbsp powdered swerve
Instructions:
1. Preheat oven to 350 F degrees.
2. In a bowl combine the almond flour, coconut flour, sweetener, and baking powder.
3. Melt the butter with the mozzarella cheese in a medium size sauce pan over low heat and mix until well combined.
4. Add the egg and vanilla extract into the mozzarella and mix well keeping the heat low.
5. Add the dry mixed ingredients to the cheese/butter mixture and combine well.
6. Transfer the dough onto a parchment paper and let it cool down for a few minutes.
7. In the meantime, you can mix the 2 peeled and shredded fuji apples and combine them in a bowl with the cinnamon, sweetener, and walnut pieces.
8. Knead the cooled dough until uniform. Place it in the middle of a folded parchment paper and roll out a 9×7 inch rectangle.
9. Spoon the apple mixture along the longer midline of the rolled out dough – it should be about 2 1/2 inch wide strip.
10. Take the edges of the parchment paper and fold the dough over, then the other side. Then fold the outer edges so that the apples are completely hidden inside of the long pocket.
11. Crush the 3 tbsp walnut pieces into a really fine pieces and mix with 1/4 cinnamon and 2 tbsp Swerve. Sprinkle generously over the top of the pocket.
12. Transfer the parchment paper with the apple cinnamon pocket on top on a large baking sheet. Bake in the preheated oven for 15-17 minutes until golden brown. Take the parchment paper with the apple cinnamon pocket on top and transfer onto a long plate. Place it immediately into the fridge and let it cool down until it’s firm to touch.
13. Cut into 6 equal portions.
Macros Per Portion:
Calories: 321.5
Carbs: 16.3 g
Net Carbs: 10.9 g
Fat: 25.3 g
Protein: 10.1 g
Private Member |
massachusetts, united states
yummy!
Private Member |
you may have left out the step where you combine the melted cheese/ butter mixture with the flour mixture for the dough? just checking 🙂 sounds delicious!
Private Member |
lake tahoe, nv, usa
Thank you for noticing 🙂
Private Member |
Can you do an instructional video for this one Zuzka? The part where it says to put the apples on the dough and fold the dough over, etc. I’m having difficulty understanding what you mean. And boy do I wanna make these!! 🙂
Private Member |
I agree… some video would help ☺
Private Member |
Thank you for being so amazing!
Private Member |
toronto, canada
Zuzka, you find a way to put cheese in everything LOL!
Private Member |
ca, usa
Funny Monica, I always think the same thing. I stopped eating dairy almost completely a couple years ago and it is amazing how much better my skin is from hormonal breakouts.
Private Member |
toronto, canada
I tend to notice the same thing when I don’t over eat dairy as well… but, with that said it seems over doing anything makes my skin prone to breakouts (bread and sugar seems to be the worst)
Private Member |
santa cruz, ca
Cheese= <3 <3 <3 <3. I think I <3 all of Z's recipes with this being one of the reasons…..hehe…..
Private Member |
toronto, canada
LOL!! It’s growing on me, to be fair :p and one day I will try this … I really like the new fav recipes tab under My Account (game changer)
Private Member |
I love the idea! The only thing I really miss being on a low car diet are french toasts and I think this is sth I can use as a replacement. Great idea Zuz!
Private Member |
I did it. But I had difficulties to to meld the mozzarella with the butter. So I put it both together in the Vitamix. And after that back into the pan. That worked out well. It really was like a dough…very interesting. I also didnt need any toping, and also the next time I put in less erythrol… A nice recepy. I guess the dough can bee filled with other things as well.
Private Member |
I will try to use it as a pie crust today 😉
Private Member |
meridian, id, united states
How did the pie crust turn out?
Private Member |
excellent ideas for recipes. The site is so inspirational and the recipes that I have tried so far are really delicious and healthy.