GRANDMA SUZIE’S KRINGLE

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Directions

• Preheat the oven to 200°C/400°F.
• To make the dough, combine the mozzarella and cream cheese in a microwave-safe bowl and heat for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
• Combine the almond flour, egg, and salt in a mixing bowl with a hand mixer. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.
• Place a 14-inch-long piece of parchment paper on a pizza stone and grease it (or a baking sheet, but a pizza stone will bake the bottom of the Kringle better). Place the dough on the greased parchment and roll it out into a large oval, about 12 inches by 8 inches, with a rolling pin or your hands. Place the oval so that one of the short sides faces you.
• To make the cinnamon filling, combine the melted butter, sweetener, and cinnamon in a small bowl with a fork. Place this mixture on top of the dough and spread it out to cover as much of the dough’s surface as possible.
• To make the cream cheese filling, combine the softened cream cheese, sweetener, and egg yolk in a mixing bowl. Pour this mixture down the middle of the oval, ending 3 inches from the edge nearest you, starting 3 inches from the top of the dough oval and working your way toward you. Spread the filling into an oval shape, leaving 1 1/2 inches exposed along the left and right edges.
• Cut 1 1/2-inch-long, 3/4-inch-wide flaps along the long sides of the kringle, only into the part without cream cheese filling. On top of the cream cheese filling, fold the top and bottom ends in. Then, beginning at the top of the oval, fold the right flap over the cream cheese filling, followed by the left flap; continue folding the flaps over the filling until the entire kringle is wrapped, forming a
  zipper-like kringle. Some of the cream cheese will become visible.
• Place the pizza stone with the kringle in the oven to bake for 15 minutes or until the kringle is golden brown and the dough is fully cooked. Remove from the oven and allow to cool on the stone for 10 minutes.
• Meanwhile, make the glaze: Place the sweetener in a small bowl and add just enough cashew milk to make a thin glaze. If it gets too thin, add a tbsp of sweetener, and if it is still too thick, add another splash of milk.
  Once the kringle is cool, drizzle the glaze over it and sprinkle with crushed almonds, if desired. Store extras in an airtight container in the refrigerator for up to 3 days.
  Reheat on a baking sheet in a preheated 180°C/350°F oven for 5 minutes or until warmed through.