I used to work in an office with a great cafeteria and a German pastry chef who made these fantastic streusel topped cheese danish for our morning break. There was always a stampede for that morning break and harsh words doled out to the poor servers who may have let supplies of these culinary delights run out after the first shift! (Not by me of course. I would never berate them – just give them my depressed hound dog look…)
So I wanted to try to create something a bit similar but low-carb, grain free and sugar free – naturally. When this miracle dough made from mozzarella hit the low-carb scene there was much excitement from the chefs and everyone has been experimenting. I think it may have started with fat-head pizza, or uplateanyway stromboli – but whoever invented it all I can say is: yay!
I’ve been meaning to get this up since last year but I have RSI in my shoulder now and can’t type without pain – do forgive me for not posting more often. Meanwhile….enjoy!
Just a note: when making this kind of dough it really is important not to use fresh mozzarella. It is too wet. Use the block of reduced fat if you can get it. You may need to add a bit more coconut flour if the mixture turns out too wet. I have managed it but it is trickier. You may need to experiment a bit!
And keep an eye on the oven – as you can see it’s easy to go a step past golden-brown….
- 1 container 2oog Cream Cheese (Like Philadelphia, I use Lacto-free)
- 1¼ cup, (140g) reduced fat Mozzarella Cheese, shredded
- 6 tbsp Almond Flour (finely ground blanched almonds)
- 4 tbsp Coconut Flour
- ¼ cup Natvia Icing style (or sweetener of your choice, preferably powdered)
- 2tbsp Natvia granular
- ½ tsp Baking powder
- ½ tsp Vanilla extract
- 4 tbsp Butter - Salted
- 1 Large Egg beaten
- Preheat oven to 400F, 200C, Gas Mark 6. Mix cream cheese and ¼ cup of Natvia plus the vanilla in a bowl and place in the fridge. Place the almond flour and 2tbsp of butter plus the 2tbsp of Natvia granular in a separate bowl and mix with a fork until crumbly for the streusel. Melt remaining butter with mozzarella in a microwave (about a minute on half-power, but ovens vary). Add the coconut flour and egg and mix well (if using unsalted butter add a pinch of salt). You may need to zap again in the microwave for a few seconds at a time to keep it soft enough to work with. Keep mixing until the mixture forms a uniformly coloured dough.
- Roll the mixture out onto baking parchment cut to fit your baking tray. cut into 6 squares and fold the edges in to form a lip around each square. Divide the chilled cream cheese mixture among the bases and sprinkle streusel mixture on top. Bake for about 10-12m.