Paleo Schinkengipfel
Indulge in the savory delight of Paleo Schinkengipfel, a gluten-free twist on the classic Austrian ham-filled crescent rolls. Crafted with almond and coconut flours, this grain-free recipe combines the richness of ghee and full-fat coconut milk with the delicate flavor of tapioca starch to create a perfectly tender dough that wraps around thinly sliced ham. Easy to prepare in just 20 minutes and baked to golden perfection, these rolls are a crowd-pleasing option for breakfast, brunch, or a satisfying snack. Optional sesame seed topping adds a delightful crunch and touch of nutty flavor, making these rolls as irresistible as they are nutritious. Perfect for paleo enthusiasts or those seeking wholesome comfort food, Paleo Schinkengipfel is sure to become a favorite in your repertoire.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup tapioca starch
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 3 large eggs
- 0.25 cup ghee, melted
- 0.5 cup full-fat coconut milk
- 8 ounces thinly sliced ham
- 1 tablespoon water
- 2 tablespoons sesame seeds, optional
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, tapioca starch, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs together until slightly frothy, then stir in the melted ghee and coconut milk until combined.
Gradually add the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a dough forms. The dough should be slightly sticky but hold together well.
Place the dough on a sheet of parchment paper and roll it out into a large rectangle about 1/4 inch thick.
Using a knife or a pizza cutter, cut the dough into 8 triangles. You can create these by first cutting squares, then slicing each square diagonally.
Place a slice of ham on the wide end of each triangle, and then roll the dough towards the pointed end, encasing the ham within.
Transfer the completed rolls to the prepared baking sheet, making sure to space them evenly.
Beat the tablespoon of water with one egg yolk (from one of the separated eggs if using a fourth) to make an egg wash and use a pastry brush to lightly coat each Schinkengipfel with it.
Optionally, sprinkle sesame seeds over the tops of each roll.
Bake in the preheated oven for about 20-25 minutes, or until the rolls are golden brown and the dough is cooked through.
Remove from the oven and let cool for a few minutes on the baking sheet before serving warm or at room temperature.
Nutrition Facts
Calories |
3148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.4 g | 294% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 21.7 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 738 mg | 57% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
