Makes 10 fingers
You will need a batch of the Fathead Dough, I used the unsweetened version because the apple filling is sweet and I think the plain dough makes a nicer contrast. Click on the menu button above for the recipe.
20g unsalted butter, melted
100g ground almonds
100g cream cheese
4 tbsp splenda
70g apple, grated
2/3 drops Foodie Flavours apple flavouring
Ground cinnamon to taste
Preheat the oven to gas 3/325f/170c and line a large baking tray with greaseproof paper.
Roll out the Fathead dough between 2 sheets of greaseproof paper into a large rectangle. For a neat Danish trim the edges.
Melt the butter in a microwaveable bowl and then add all the remaining ingredients and mix together until well combined with a electric hand mixer.
Place the filling in the centre of the dough. And then fold the edges over to make a sealed rectangle.
Transer it carefully onto the baking tray and bake on the top shelf of the oven for 15 to 20 minutes.
Turn the tray around halfway through to ensure the pastry is evenly coloured and cooked.
Allow to cool before slicing into fingers.
Store in a airtight container in the fridge for up to 3 days, can also be frozen.
For other posts in this category please click on the link in pink at the top of the page.