|
Dough |
|
1 cup + 2 tbsp |
1% milk |
270 ml |
|
1 |
large egg |
1 |
|
1 tbsp |
unsalted butter |
15 ml |
|
1 tsp |
almond extract |
5 ml |
|
1 cup |
all-purpose flour |
240 ml |
|
1 cup |
gluten flour |
240 ml |
|
2/3 cup |
soy protein powder |
160 ml |
|
2 tbsp |
Splenda or stevia powder |
30 ml |
|
1 pkg |
rapid-rise dry yeast |
1 pkg |
|
1/2 tsp |
salt |
2.5 ml |
|
|
nonstick cooking spray |
|
|
|
|
|
|
Filling |
|
1-8 oz pkg |
low-fat cream cheese, softened |
1 pkg |
|
2 tbsp |
confectioners sugar |
30 ml |
|
2 tbsp |
all-purpose flour |
30 ml |
|
1 |
large egg yolk |
1 |
|
2 tsp |
vanilla extract |
10 ml |
|
1/4 tsp |
ground cinnamon |
1.5 ml |
|
1/8 tsp |
salt |
.75 ml |
|
3/4 cup |
fruit-sweetened black raspberry
or blueberry preserves |
180 ml |
Directions:
- Pour 1 cup of the milk into a glass measuring cup and microwave on high until warm (about 110 degrees), about 1 minute. Beat in the egg, butter, and almond extract until the butter melts.
- In a food processor fitted with the dough or steel blade, put the all-purpose flour, gluten flour, soy powder, Splenda or stevia, yeast and salt. With the motor running, pour in the milk mixture and process until the mixture forms a ball. Process for 1 minute.
- Turn the dough out onto a lightly floured surface and knead for 1 minute. Spray a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.
- In a clean large mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, confectioners sugar, flour, egg yolk, vanilla, cinnamon and salt until smooth. Chill in the refrigerator for 1 hour.
- Preheat the oven to 350°. Turn the dough out onto a lightly floured surface and divide into 8 pieces. Working with one piece of dough at a time (cover the remaining dough with a bowl or towel), roll the dough into a 6-inch round. Place 2 tablespoons of the cream cheese mixture in the middle of the round and top with 1-1/2 tablespoons of the jam. Lift the dough up around the filling and pleat it so the filling is partially covered, leaving 3-inch opening in the top. Place the pastry on a parchment lined baking sheet. Repeat, placing the pastry about 2 inches apart. Brush the dough with the remaining 2 tablespoons of milk. Bake for 20 to 25 minutes, or until browned. Transfer to a rack and let cool to serve warm or at room temperature.
Recipe courtesy of Kinetix
Information per serving:
K-Count: 4
Calories: 306
Carbs: 29.7g
Proteins: 23.7g
Fats: 10.2g
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