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1 Fat Head Danish (LCHF, GF)

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Fat Head Danish (LCHF, GF)

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Ingredients

10 portion(s)

Dough

  • 85 g almonds
  • 170 g mozzarella
  • 60 g cream cheese
  • 1 egg
  • pinch salt

Cinnamon Filling

  • 60 g Butter
  • 80 g cinnamon
  • 30 g xylitol, (or equivalent sweetener)

Cream Cheese Filling

  • 190 g cream cheese
  • 50 g xylitol, (or equivalent sweetener)
  • 1 egg yolk

Glaze

  • 30 g xylitol, (or equivalent sweetener)
  • 2 tablespoon cream
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  • 6
    30min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Preheat oven to 200C.
    Add almonds to the bowl and grind - 15sec/sp10. Scrape down.
    Add remaining ingredients and mix - 30secs/sp8.
    Place dough on a grease peice of baking paper and pat dough (I use wet hands) into a large oval shape (approx 30cm x 20cm). You can also roll it out with a rolling pin if using another peice of baking paper on top.

    Cinnamon Filling
    Without washing bowl, add cinnamon filling ingredients to bowl and melt - 3 mins/70C/Sp3.
    Spread cinnamon mix over dough, covering as much as possible.

    Cream Cheese Filling
    Without washing bowl, add cream cheese filling ingredients to bowl and mix - 20sec/sp4.
    Place this mixture down the middle of the oval, lengthwise, in an oval shape leaving around 3cm at the top and bottom, and 7cm on each side.

    Cut 2cm thick strips along the long edges that dont have cream cheese filling on them. Fold the top and bottom end in and on top of the cream cheese filling. Then you can fold your strips over the filling, working from one side to the other to create a 'plait' until it is all wrapped. Place in the oven to bake for 15mins or until it is golden brown and the dough is cooked. Remove from oven and allow to cool.
    Meanwhile in a small bowl, combine the glaze ingredients with a spoon. If it gets too thick, add more cream, too thin, add more sweetner.
    Once the danish is cool, drizzle glaze over and sprinkle with crushed almonds if desired.
    ENJOY!
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thanks for converting this recipe. I've made the...

    Submitted by --lyn-- on 26. July 2017 - 14:25.

    Thanks for converting this recipe. I've made the original and was excited to see the thermomix version. My dough was a little too soft and difficult to work with so I would increase the almonds a little next time. I think you made a typo in the cinnamon filling section. 80g of cinnamon is a huge amount. I checked it against the original version which called for 2 US tablespoons so that's what I used and it turned out well.

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