Low Carb Gluten Free Peaches and Cream Turnovers and Danish
Play around with Fluffy Chix Cook as they experiment in the kitchen with low carb ketogenic Peaches and Cream Turnovers and Danish. Learn about how a low carb fiber syrup, new to America, is changing the face of low carb pastry dough in its simplest form. The dough only has two ingredients and the low carb turnovers or danish have only 5g effective carbs.
It’s not often we get to simply “play” in the kitchen without context or supervision. We usually have an agenda and a list of recipes that need to be made for the blog. Yes. There we said it…the Fluffys deep dark dirty secret. We do have to ration when, where, how and what recipes and recipe development gets added to the big recipe lineup because we want to be sure to bring you tons of fresh and free low carb recipes here on the blog in addition to our other commitments for Fluffy Chix Cook.
But this week, Mr. Fluffy has been under the weather and I wanted to cheer him up with a special breakfast treat. I’d heard about making cookies and protein bars similar to Quest bars using Sukrin Clear Fiber Syrup and wanted to give it a go to see if it worked like the inspiration recipe on YouTube. And I think it worked even better than expected! Chewy, crispy, pop tart (oops I shouldn’t of said that word), turnover fun in only four ingredients.
Now, those of you who regularly consume almond flour probably think nothing of eating a crispy, crunchy crust, but for those of us who can’t handle almonds, getting a crunchy/chewy crust is not something we get every day! And the recipe turned out to be such a success. Mr. Fluffy adored the addition of Neufchatel cheese to the low carb turnover filling. It made the turnover “more” than your average, every day, run of the mill pop tart—er—dang! I mean turnover. Most turnovers (high carb or low carb) are usually only filled with either a fruit or pastry cream type of filling—not both. So the use of both the Neufchatel and sugar free preserves became very “danish-y”.
Why in Heck Do We Use Neufchatel Cheese
You can see I made both a turnover and a filled danish pasty. Ha! It was a learning curve error. Don’t roll the dough out on parchment paper. It’s way too tacky/sticky for that. Using wet plastic wrap is the ticket for turnover success. The dough I used the parchment paper became a raw, hot mess! I thought I’d just wasted very valuable ingredients. So in disgust I just threw it into a hot oven and baked it thinking, “Well, at least it will “eat well.” But surprise! It came out looking beautiful and I was thrilled with how forgiving this dough is to work. So you can choose: stuff dough rectangles and bake them flat, or fill, “skootch up” and bake on parchment in a ramekin for a cute ball shaped filled danish, you have choices!
If you try this delicious low carb pop tart with only 5g of Effective Carbs, then you’ll be eager for the next Fluffy turnover experiment—shhhh, we can’t tell you much but it involves “Fluffynutter” and chocolate! Hope you’ll come back and tell us how you liked the low carb Peaches and Cream Turnovers!
By the way, I didn’t make this dough recipe up, but I did put the filling components together for a lovely peaches and cream experience! I just didn’t use the “precise” measurements of the dough ingredients as specified in the inspiration recipe, weighed in grams. Instead, I winged it. I didn’t feel like getting fussy with a scale since this morning was all about playing in the kitchen! You can see more fiber syrup recipes at Sukrin.
(Disclaimer: this is not a sponsored post. Sukrin sent free samples to review and play with and this recipe is one very basic attempt at playing with the products. You’ll find the initial Sukrin Review in Fluffy’s Review Section. Oh and by the way, after a heee-uge breakfast: 1 Peaches and Cream Turnover, 2 fried eggs in bacon grease and 2 strips of jalapeno bacon, my blood sugar only spiked 25 points. That’s an enormous amount of protein and calories in one meal for this chix…so I do feel successful in this latest experiment in fun!)
Crispy meets crunchy at the edge of heaven with low carb gluten free Peaches (or Apricots) & Cream Turnovers. Makes a low carb turnover or danish depending your which baking method used.
- 2 tablespoons Sukrin Clear Fiber Syrup
- 1 scoop (about 31 grams) vanilla whey protein (Designer Whey)
- 1 ounce Neufchatel cheese—or cream cheese
- 1 tablespoon Smucker's Sugar Free Peach Preserves or apricot preserves (Smucker's)
- 1 ounce Neufchatel—or cream cheese, softened
- 1 tablespoon Media Crema (Nestle)—or heavy cream
- 4 tablespoons Sukrin Melis—or powdered sweetener
- 1/4 teaspoon vanilla extract
- Preheat oven to 350°. Line a sheet pan or ramekin with parchment.
- Heat Sukrin Clear Syrup in a microwave safe glass container for 15 seconds until bubbly. Pour whey protein powder into syrup and stir to combine. It will get crumbly and grainy. Keep stirring and kneading, using a spoon dipped in water until a sticky dough forms (about 30 seconds). You can also knead the dough inside a baggie, but that is kind of overkill in our opinion.
- For Turnovers
- Divide Dough into 2 portions. Cut 2 sheets of plastic wrap, 1 for each dough portion. Dip fingers into a cup of water and smear over plastic. Place piece of dough on plastic and loosely fold it over the dough. Wet a finger and press and smooth dough into a 1/16-inch rectangle. Peel up plastic, then flip the rectangle back onto wet plastic and peel the plastic from the second side. Keep dough on the plastic, you're purpose is to just make sure the dough isn't stuck to the plastic too tightly. Repeat with second piece of dough.
- Place cream cheese in the center of dough rectangle. Top with sugar free peach or apricot preserves. Top with the second dough rectangle.
- Use a knife moistened with water to fold the edges over on top of each other to form a seal. Press edges with a fork to seal and crimp edges. Wet fork with water if the fork starts to stick.
- Carefully use the plastic wrap to transfer the popover onto the parchment lined baking sheet. Remove and discard any and all plastic wrap! Bake at 350° for 15-20 minutes until golden brown. Remove and top with optional Vanilla Cream Cheese Glaze. Serve hot to squeals of undying gratitude.
- For Danish
- Dip fingers into a cup of water and smear over plastic. Place piece of dough on plastic and loosely fold it over the dough. Wet a finger and press and smooth dough into a 1/16-inch circle. Peel up plastic, then flip the rectangle back onto wet plastic and peel the plastic from the second side. Keep dough on the plastic, you're purpose is to just make sure the dough isn't stuck to the plastic too tightly.
- Fill dough with cream cheese and top with sugar free peach or apricot preserves. Gather and pinch dough up around the filling. Using plastic wrap, transfer danish into a parchment lined ramekin. Bake at 350° for 20-30 minutes until golden brown on the outside and crispy when thunked with your nail. Remove from ramekin and cool slightly. Serve with optional glaze.
- For Glaze
- Mix softened cream cheese with Media Cream or heavy cream. Mix with powdered Sukris Melis and vanilla extract. The glaze recipe stores well in a plastic bag in the fridge and makes enough for 4 turnovers.
Look there is a learning curve to working with this dough. It's sticky, kinda like taffy, and gets stickier the more you work with it. Wet hands and utensils help mitigate the stickiness and are your friend! But learning to handle this super simple 4 ingredient, high protein pastry dough is worth it!
The texture is a cross between a chewy cookie and a crisp shortbread. The flavor of the vanilla dough is a bit like toffee or cotton candy—and that comes from the flavor of protein powder. We used Designer Whey Vanilla Ice Cream Flavor. So expect to morph it to your will using different protein powder flavors.
If you use total carbs, this recipe isn't for you. If you net carb, then don't fear the fiber. The fiber comes from isomalt oligosaccharides which come from mostly indigestible pre-biotic fermented starches. Of the 15g of carbs per tablespoon, only 1 gram of sugar (4 cals of energy) are left behind during the fermentation process—the rest is made up of 14g of pre-biotic fiber called isomalt oligosaccharides (ISOs for short). For most people it takes 5g of sugar to raise blood sugar levels 10 points.
(About Sukrin Melis - Sukrin Melis is a blend of powdered erythritol and stevia. Because erythritol is not absorbed by the body, we do not count the carb grams from this source.)
Serving Ideas Serve as a high protein guilt-free meal replacement with a cup of hot coffee or tea.
per turnover or danish with glaze 294 Calories; 11g Fat (27.0% calories from fat); 27g Protein; 40g Carbohydrate; 35g Dietary Fiber; 5g Effective Carbs
per turnover or danish (without glaze) 259 Calories; 8g Fat (20.5% calories from fat); 27g Protein; 40g Carbohydrate; 35g Dietary Fiber; 5g Effective Carbs
per tablespoon glaze 36 Calories; 3g Fat (88.1% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Effective Carbs
Copyright © 2015 Fluffy Chix Cook. All rights reserved.
Copyright © 2015 Fluffy Chix Cook. All rights reserved.
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