PASTRY
PASTRY CRUST ( one recipe makes two 8 inch pie crusts )
½ cup butter or use some coconut oil with butter – room temp
½ cup Xylitol/ Stevia
1 8-oz pkg cream cheese or substitute- room temp
2 ½ - 3 cup Bonnie Mix II ( depends on humidity ) plus some for rolling ( sift if you can )
2 pieces parchment or plastic wrap
Pinch salt
Cream the sugar and butter/coconut oil. Next blend in the cream cheese and mix on medium until very well combined. Add salt and about 1/ 2 of the flour. Mix on low to get started, then add up to a total of 2 ½ cup total. Mixture should form a ball. If it is sticky, add in a few tablespoons at a time until mixture forms a ball.
Wrap in plastic, refrigerate at least 20 minutes to make rolling easier.
Roll out between sheets of parchment or between plastic. Add extra flour mix if dough starts to stick.
Great for pies or Danish
Try it for making your own toaster pastry
DANISH
One recipe pastry crust
Pastry filling of your choice ( blueberry, apple, cherry ) sweetened with Xylitol and thickened with Potato or Tapioca starch – about 1 cup, cooled
2 pkg cream cheese or substitute, room temp
½ cup Xylitol plus 3 tbsp to sprinkle on before baking
2 cups filling of choice
1 egg
1 tsp vanilla extract
1 egg beaten with 1 tsp water, used to brush on surface before baking
Cream the Xylitol and cream cheese together until well combined, then add the egg and vanilla and beat until fluffy.
Roll out pastry to large rectangle about 24 “ x 12” on parchment. You will be picking the parchment up and placing it on your baking sheet.
*Using a sharp knife or pizza cutter make 4 inch cuts on the longest sides ( from edge towards center ) on either side leaving a 3 inch margin on each end. Think of fringe. Spread the cream cheese mix down the middle and out from the center to the cuts, Top with filling, spread with spatula to even the thickness. Bring one strip towards center but on an angle to meet with the next lower cut., then bring the opposite side’s strip in to meet in the middle. Basically braiding the cuts strips. Continue to bottom, pinching together as they cross. Brush with the egg wash and sprinkle with the Xylitol. Bake at 50 for 30- 40 minutes. Cover with foil after first 10 minutes to prevent excess browning.
* Alternately, simply fold both sides of dough toward center and cut venting slits evenly down both sides.
APRICOT KOLACHE
One recipe pastry crust
1 ½ - 2 cups apricot ( nut, or other filling of choice )
Parchment or silpat sheet for baking
Preheat oven to 350. Divide dough into 2 pieces
Roll out each dough into two rectangles.. Use a knife or pizza cutter to trim the edges. Spread the filling close to the edges, then roll as you would a jelly roll. Cut into slices and place on parchment or silpat. Bake for 15 minutes, allow to cool.
You can also cut the rectangles into smaller strips, then cut each strip into squares, Spread the squares with filling and bring 2 opposite corners to middle and pinch to close.
BREAKFAST PASTRY
Follow same recipes for Danish. Roll dough into rectangles about 12 x 18 then into squares about 6 x 6 . Spread filling close to edges, but be sure to leave a ½ inch border all around. Fold dough over, use a fork to seal the edges. Brush with egg wash and sprinkle with extra Xylitol. Bake about 30 minutes at 350. Cover with foil to prevent excess browning.