FAT HEAD DANISH
When Craig and I were first married we adored camping up on the south shore of Lake Superior in an adorable town called Bayfield. When we first were married our diet and lifestyle was quite different than it is today. Every morning we went into this cute bakery and ordered the almond Danish. It was ooey and gooey and stuffed with a decadent cream cheese mixture. It has been more than a decade ago but this reminds me of those early morning trips to the bakery in Bayfield.
This recipe may seem daunting, but let me tell you some tricks I learned from working at coffee shop bakeries when I needed to get multiple confections ready and in the display case before 5am!
1. You can make the dough, cinnamon filling, cream cheese filling, and the glaze up to 2 days before
hand and store in the fridge. All you have to do is assemble and bake the day you want to consume.
2. You can make multiple batches of this dough and store in airtight containers in the freezer for future use.
3. You can bake this and freeze, although it is much better fresh!
- 1¾ cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 egg
- ⅛ teaspoon fine grain sea salt
- Cinnamon Filling:
- 2 tablespoons melted butter
- 2 tablespoons cinnamon
- 2 tablespoons Swerve confectioners
- Cream Cheese Filling:
- 8 oz cream cheese
- ¼ cup Swerve confectioners
- 1 egg yolk
- ¼ cup Swerve confectioners
- 1-2 tablespoons unsweetened cashew milk (or heavy cream)
- Optional garnish: crushed almonds
- Preheat oven to 400 degrees F.
- To make the dough, place the mozzarella and the cream cheese in a heat safe bowl and microwave for 1-2 minutes or until the cheese is entirely melted. Stir well.
- Add the almond flour, egg and salt and using a hand mixer, combine well.
- Place a greased piece of parchment paper on a pizza stone (or cookie sheet, but a pizza stone will bake the bottom better). Place the dough on the greased piece of parchment paper and pat out with your hands to make a large oval shape, about 12 inches by 8 inches. Place the oval so the longer part aims towards you.
- Make the cinnamon filling by placing the melted butter, natural sweetener and cinnamon in a small bowl and use a fork to combine well. Place this mixture onto the dough, try to cover as much dough as possible.
- Make the cream cheese filling by placing the softened cream cheese, natural sweetener and yolk in a bowl. Mix well to combine. Place this mixture down the middle of the oval, lengthwise, in an oval shape. Leaving 1 ½ inches at the top and the bottom, and leaving 3 inches on each side.
- Cut ¾ inch thick stripes along the kringle that doesn’t have any cream cheese filling. Fold the top and bottom end in, on top of the cream cheese filling. Start on one end and fold the right flap over the cream cheese filling, then the left flap, continue folding the flaps over the filling until the whole kringle is wrapped.
- Place the stone with the kringle in the oven to bake for 15 minutes or until the kringle is golden brown and dough is fully cooked. Remove from oven and allow to cool for 10 minutes.
- Meanwhile make the glaze by placing the natural sweetener in a small bowl, add just enough cashew/almond milk to make a thin glaze. If it gets too thin, add a tablespoon of natural sweetener, and if it is too thick, add a splash of cashew milk.
- Once the Kringle is cool, drizzle glaze over and sprinkle with crushed almonds if desired.
235 calories, 21g fat, 7.7g protein, 4.1g carbs, 1.6g fiber
80% fat, 13% protein, 7% carbs
Thank you for your love and support!