INGREDIENTS:
For the dough:
- 250 g of Bake-Free Low Carb High-Protein Soft Sport Bread Flour Mixture + 10 g for sublimation
- 7 g sweetener (1:10)
- 360 g lukewarm water (minimum 40 degrees)
- half a packet of baking powder (6 g)
For the filling:
- 1 large apple (grated 175 g)
- 100 g of walnuts
- freshly squeezed lemon juice
- 12 g sweetener (1:10)
- 1 tablespoon of vanilla flavouring
- cinnamon or gingerbread spice mix
PREPARATION:
For the filling, toast the walnuts in a dry pan and chop them coarsely. Grate the apple and steam it in a little water until soft. Add the lemon juice, vanilla aroma, cinnamon and 1:4 sweetener, and finally the walnuts. Mix the ingredients for the dough and mix thoroughly with a food processor. Let it rest for 10 minutes, then roll it into a circle on a floured surface and cut it into 4 pieces. Fold it in at the apexes of the triangles in 3 places, in the longitudinal direction. Fill them and roll them up. Bake in a preheated 190-degree oven on a baking sheet lined with silicone baking paper for 40 minutes, bottom-up baking.
