How to use zucchini instead of apple pie filling It’s perfect for the holiday season and absolutely delicious.įor the total carbs in this keto apple pie, scroll down to the recipe card. If you have been missing your favorite apple recipes now that you’re making keto recipes, I hope you try this.
Carbs in apple turnover free#
Thankfully, these gluten free pastries are made with zucchini rather than apples to keep the sugar content low.
Apple pie filling is typically very high in sugar so it’s not easy to enjoy on the ketogenic diet. As an Amazon Associate I earn from qualifying purchases.īut apples are not keto! You are correct. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. Some of the links above are affiliate links, which may earn Macrostax a commission at no extra cost to you.Posts may be sponsored. Frozen turnovers can be baked from frozen in a 400 degree oven for 25-28 minutes. Once the turnovers are frozen and the dough no longer feels tacky, transfer to a freezer-safe Ziploc bag. Prepare turnovers as instructed and place them on a baking sheet in the freezer instead of the refrigerator. Apple turnovers can be frozen for up to 4 months and baked at a later date.Buttermilk will add a nice tang to the glaze, but any milk available can be substituted (macros may vary slightly).Mix powdered sugar with buttermilk and drizzle over the warm apple turnovers.Remove turnovers from the fridge, brush with remaining egg wash and bake for 23-25 minutes or until the dough is puffed and golden.Cut three small ventilation slits on the top of each turnover, transfer to prepared baking sheets, and place in the refrigerator to chill for at least 20 minutes or up to 2 hours. Fold the puff pastry diagonally over the apple filling to form a triangle and crimp the edges together with a fork.This will help to seal the dough and prevent the juices from leaking out. Whisk together egg whites and water and brush the mixture along the border of the pastry. Carefully spoon 1/8 of the apple mixture (about 1 heaping tablespoon) into the center of each square.Repeat this process with the second sheet of pastry. With a knife or pizza cutter, cut the pastry sheet into 4 smaller squares. Using a r olling pin, carefully roll out the puff pastry into an 11” square. Dust a clean work surface lightly with half of the flour and unfold the first sheet of puff pastry.Remove apples from heat and set aside to cool as the puff pastry is prepared. Continue to cook for an additional 3-4 minutes, stirring frequently, until the apples start to caramelize. Add brown sugar blend, lemon juice, cinnamon, nutmeg, and salt and stir until the apples are well coated. Add diced apples and cook for 6-8 minutes, stirring occasionally, until the apples begin to soften.
Melt butter in a large pan over medium heat.Remove the puff pastry from the freezer and allow it to thaw according to the manufacturer’s instructions. Preheat the oven to 400 degrees and line two baking sheets with silicone liners or parchment paper.1 ¼ pounds (568g) Granny Smith apples (peeled and diced).1 package (490g) ‘Pepperidge Farm’ puff pastry sheets.Nutrition Facts: 342 calories / 44g carbs / 4g protein / 16.5g fat Serve your turnovers for dessert, as an afternoon pick-me-up, or pack them up for your next picnic lunch! Turn store-bought puff pastry into a delicious homemade dessert with this quick and easy recipe.
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