1.Preheat the oven to 300 °F (150 °C).
2.Combine the mozzarella and the cream cheese in a thick-bottomed saucepan. Melt over very low heat, constantly mixing and pressing, until smooth, glossy ball forms.
3.Add the almond flour and the egg. Let cool until you can handle the dough.
4.Knead the mixture until smooth dough forms.
5.Place the dough on a piece of parchment paper. Flatten with your fingers.
6.Roll out the dough until 1/8th  inch thick.
7.Cut the dough into 2-3-inch squares.
8.Cut slits to each corner of the squares. Leave a bit less than a 1-inch area in the middle.
9.Next, take your sugar-free prune marmalade or any bake-proof filling you want to use.
10.Place 1-2 teaspoons of filling in the center of each slitted square.
11.Now, start folding the stars: Fold every second corner to the center, on top of the filling. Press well.
12.With the help of a knife, remove the star from the parchment paper and place on a baking sheet lined with parchment paper.
13.Continue with the rest of the dough.
14.Bake in the preheated oven for about 20 minutes, or until the edges of the stars turn golden brown. Don’t let burn!
15.Let cool until lukewarm.
16.Right before serving, sprinkle some powdered allulose on top for a beautiful presentation.
17.Store in the fridge for up to one week. You can carefully reheat the pastries before serving.

Instructions

1.Place the prunes, allulose, and 1 2/3 cups (400 ml) water into a medium saucepan.
2.Let simmer over medium heat for about 20 minutes, or until the prunes are completely soft. Keep the lid a bit open while simmering. Mix a few times during cooking to prevent the mixture from burning to the bottom of the saucepan.
3.Once the prunes are soft, puree them with an immersion blender or in a regular blender.
4.Combine the 3 tablespoons of water and the gelatin powder in a small microwave oven-proof cup. Let bloom for 5 minutes.
5.Heat the gelatin mixture in a microwave oven until the gelatin has dissolved. You can also pour the mixture into a small saucepan and heat the mixture until the gelatin has dissolved.
6.Pour the gelatin into the piping hot prune puree while constantly mixing.
7.Let cool down first to room temperature, then refrigerate until set, about 4-6 hours.
8.Once set, mix well and transfer into a glass jar.
9.Store refrigerated. Consume within one week.