Recipe Apple Pie Crowns low-carb gluten-free
Pastry made from almond dough, filled with pudding and apples! Just 5g net carbs per piece!
- 100 g Vanilla Pudding, ready cooked (with full-cream milk 3.5% (optional with other liquids))
- 400 g apples (cut in small cubes)
- 60 g Dr. Almond Caramel Dream
- 8 g Dr. Almond Premium Spices CHRISTMAS DREAM
- 200 g Dr. Almond Almond Dough CLASSIC
- 3 eggs medium
- 100 g butter (melted)
- 250 g water
- some Dr. Almond Bamboo Fiber
- 1 egg
- 2 tbsp milk
- some Dr. Almond Erythritol Powder
- Mix the cut apples with caramel dream and spices and put them in a pot. Melt the caramel dream mass, briefly boil it up for 3 minutes and pour into a bowl. Set aside.
- Make a dough from almond dough mix, eggs, melted butter and water.
- Shape small balls à 80g from the dough. Flatten the balls with the palm of your hand. Then take a small jar, sprinkle with bamboo fibre and press a small deepening into the round-shaped pieces for the filling. See photos!
- Dollop 2 tsp of pudding and 1 tbsp of cut apples into each deepening. One half of the cut apples will remain, put those aside.
- Bake the dough pieces at 175° C (fan) for about 30 minutes. After the first 15 minutes of baking, brush pastry with the egg-milk mix.
- During baking, gently stew the remaining apple cubes in a pan.
- Put the ready-baked crowns on a wire rack and fill up each deepening with the remaining apple cubes. Sprinkle with erythritol powder and enjoy.
