Ingredients:

 

For the filling

8 ounces cream cheese, room temperature

3 tablespoons stevia/erythritol blend

1/2 teaspoon lemon extract

zest of 1 lemon

 

For the pastry

2/3 cup almond flour

1/4 cup coconut flour

1/4 cup stevia/erythritol blend

1 1/4 teaspoon grain-free baking powder

1 large egg + 1 more for egg wash

1 1/2 cup part-skim mozzarella cheese, shredded

4 1/2 tablespoons butter

1 tablespoon vanilla extract

 

 

 

Method:

 

Preheat oven to 350º Fahrenheit. Line a cookie sheet with parchment. Have a rolling pin and two sheets of parchment about 16 inches long within reach.

 

For the filling

Add cream cheese, stevia erythritol mix, lemon extract and lemon zest to a medium mixing bowl. Using a mixer, combine ingredients at low speed. When combined, turn mixer to high speed an blend until slightly fluffy. Set aside and prepare pastry dough.

 

For the pastry dough

In a small mixing bowl, combine the almond flour, coconut flour, stevia/erythritol mix and baking powder using a whisk.

 

Break one egg in a small bowl. Add vanilla extract and whisk briefly. Add this mixture to the dry ingredients and combine using a spoon. The mixture will appear mealy and egg will not mix in completely.

 

Break the other egg in a small bowl and whisk briefly. Reserve for later.

 

Melt the mozzarella cheese and the butter in a medium saucepan over low heat stirring constantly. Don't worry if they do not combine.

 

When melted, remove from heat and add the dry ingredients to the cheese and butter, stirring vigorously. Place dough on a piece of parchment and knead together until it resembles bread dough. Pat into a disk shape and cover with the other piece of parchment. Roll dough into a rectangular shape about 12" by 9". Remove top parchment.

 

Using a butter knife, gently cut the dough in half lengthwise, then into six equal pieces crosswise to make a total of 12 small rectangles.

 

Spoon the filling over six of the rectangles, dividing it equally among the rectangles and keeping the filling about 1/2 inch from the edges.

 

Carefully cover each of the rectangles with filling with a rectangle without filling. You may need to stretch it a bit to make it fit. Pinch the edges together and press edges with the tines of a fork. Place pastries on the prepared cookie sheet. Cut steam holes in the top of each pastry using the tip of a sharp knife.

 

Using a pastry brush, lightly brush a bit of reserved egg over the top of the pastries. Place pastries in the bottom third of the preheated oven. Bake for 15-18 minutes or until lightly golden brown. Watch carefully as these pastries will burn quickly.

 

Enjoy!