Light & Healthy Apple Hand Pies
Introduction
Ditch the toaster pastry. They're loaded with sugar and fat--and not much else. My hand tarts are full of fruit, and if you make them ahead of time your kids can grab them and go.
Ingredients
1 tablespoon reduced-fat butter blend
4 Granny Smith apples, unpeeled and diced into 1/4 inch cubes
2 figs, diced into small cubes (optional)*
1/2 teaspoon cinnamon
2 tablespoons almond meal (or ground almonds)
8 sheets whole-wheat phyllo dough, thawed
* You can swap two tablespoons chopped raisins for the figs.
4 Granny Smith apples, unpeeled and diced into 1/4 inch cubes
2 figs, diced into small cubes (optional)*
1/2 teaspoon cinnamon
2 tablespoons almond meal (or ground almonds)
8 sheets whole-wheat phyllo dough, thawed
* You can swap two tablespoons chopped raisins for the figs.
Directions
Preheat the oven to 400 degrees.
Place a large sauté pan over medium heat. Add the butter to the hot pan, then add the diced apples and sauté for 3-4 minutes, until soft and fragrant. Add the cinnamon, almond meal, and figs, stir to combine, and remove from heat.
Unfold the phyllo dough onto a flat surface and cover with a damp cloth. Working with one sheet at a time, layer four sheets on top of one another, spraying each layer with a generous layer of nonstick cooking spray. (You'll repeat these steps after you make half of the tarts. The phyllo will dry out if you try to work with all eight sheets at once.)
Slice the stacked sheets into 3 equal rectangles. Spoon 1/2 cup of filling mixture down the center of each rectangle, leaving space at the top and bottom. Fold the bottom of the phyllo up to form a ""cuff,"" and then fold up the pastry into a rectangle. (You'll fold the pastry up two more times.)
Spray each tart with nonstick cooking spray and place on a baking sheet lined with a silicone baking mat or parchment paper.
Bake until the dough is light brown in color (15 minutes fresh or 18 minutes frozen). Place uncooked tarts in sealed bags and freeze for up to 3 months.
Caution! Allow to cool slightly before serving to small children, as the filling can be hot.
Serve with additional thinly sliced apples (raw or baked) and cinnamon on top if desired (calories not included) in nutrition facts.
Serving Size: Makes 6 tarts, one per serving.
Place a large sauté pan over medium heat. Add the butter to the hot pan, then add the diced apples and sauté for 3-4 minutes, until soft and fragrant. Add the cinnamon, almond meal, and figs, stir to combine, and remove from heat.
Unfold the phyllo dough onto a flat surface and cover with a damp cloth. Working with one sheet at a time, layer four sheets on top of one another, spraying each layer with a generous layer of nonstick cooking spray. (You'll repeat these steps after you make half of the tarts. The phyllo will dry out if you try to work with all eight sheets at once.)
Slice the stacked sheets into 3 equal rectangles. Spoon 1/2 cup of filling mixture down the center of each rectangle, leaving space at the top and bottom. Fold the bottom of the phyllo up to form a ""cuff,"" and then fold up the pastry into a rectangle. (You'll fold the pastry up two more times.)
Spray each tart with nonstick cooking spray and place on a baking sheet lined with a silicone baking mat or parchment paper.
Bake until the dough is light brown in color (15 minutes fresh or 18 minutes frozen). Place uncooked tarts in sealed bags and freeze for up to 3 months.
Caution! Allow to cool slightly before serving to small children, as the filling can be hot.
Serve with additional thinly sliced apples (raw or baked) and cinnamon on top if desired (calories not included) in nutrition facts.
Serving Size: Makes 6 tarts, one per serving.
Number of Servings: 6
