MINI DANISH PASTRIES

Instructions

1. You will also need 1/2 teasp Marmite and 1 teasp Josephs sugarfree maple syrup. 1/2 teasp Truvia or Natvia granules
2. Pre-heat oven 180c/Fan 160c/Gas 5
3. Mix together the almond & husks. Mix together the egg & cream
4. Melt the sliced Mozzerella in microwave for 60 secs stir then melt for a further 30 secs
5. Beat in almond mix then the egg mix beat until a dough is formed. Leave to cool for 3 miutes.
6. Using parchment paper roll the pastry out to an 8-inch square. By folding the paper and rolling towards the fold you can get a nice straight edge(see photo). Cut into 4 equal squares.
7. Square 1) spread with the marmite then roll up like a swiss roll.
8. Cut into 4 slices. Turn on its edges and place on a non-stick baking tray or in shallow patty tins. Press them down to flatten a little. (see photo).
9. Square 2) Grate the cheddar finely. Sprinkle evenly over the pastry roll up and proceed as you did square 1.
10. Square 3) Chop the blueberries and mix with the sweetener.
11. Sprinkle evenly over the pastry and proceed as before.
12. Square 4) Chop the pecans sprinkle evenly over the pastry and drizzle with the maple syrup. Proceed as before.
13. Cook for approx 15 mins till golden. Cool for a few mins before removing from the baking tray
14. These make great treats/snacks with values as follows:
15. 4x Marmite pastries = FAT: 15.50g PRO: 9.55g CHO: 1.02g
16. 4x Cheese pastries = FAT: 17.59g PRO: 11.07g CHO: 1.02g
17. 4x Pecan pastries = FAT: 19.25g PRO: 10.10g CHO: 1.38g
18. 4X Blueberry pastries FAT: 15.52g PRO: 9.64g CHO: 1.93g
19. By using just ONE pastry as a treat you are getting a good portion of FAT some protein but a tiny amount of carb.
20. I sprinkled a little Sukrin GOLD over the sweet ones for extra flavour but this is optional.
21. These will batch up and freeze well