Apple Turnovers
Recipe Introduction
Making nine turnovers (each out of a 5-inch square
of crust) instead of six turnovers (out of 6-inch squares)that each has only 12 grams of fat and about
260 calories. (instead of the 18 grams of fat and 390 calories)
Apple Turnovers
The filling recipe is from "1,001 Low-Fat Desserts." Use your
favorite kind of firm cooking apples -- or one each of several kinds.
Pastry for a two-crust pie (from your favorite recipe or refrigerated dough)
3 cup finely chopped, peeled cooking apples, divided
1 tablespoon butter or margarine
1/4 cup apple juice
1 tablespoon lemon juice
1/4 cup packed brown sugar
1/4 cup golden raisins
1/2 teaspoon cinnamon
1 tablespoon milk
1 tablespoon granulated sugar
Gather the pie dough into a ball and refrigerate it while
preparing the filling.
In a large frying pan, saute 2 cups of the apples in the butter or
margarine until they are lightly browned, about 5 minutes. Add apple
juice, lemon juice, brown sugar, raisins and cinnamon; cook,
stirring, until almost all liquid has evaporated. Pour into a shallow
bowl. Stir in the remaining apples and refrigerate about 30 minutes,
until no longer warm.
Preheat oven to 400 degrees. On a lightly floured board, roll pie
crust out into a 15-by 15-inch rectangle, and cut into nine 5-inch
squares.
Imagine that each square is divided by a diagonal line (that's how
they will be folded) and divide the apple mixture among the squares,
spooning it on one side of the imaginary line on each. Fold pastry
over to form triangles; seal the edges by pressing together with a
fork, and cut a slit or two in the top of each.
Place turnovers on greased cookie sheet; brush with milk and
sprinkle with granulated sugar. Bake until golden brown, 15 to 20
minutes. Cool before serving. Makes 9.
Per serving: 256 calories; 12 g fat (4 g saturated fat; 42 percent
calories from fat); 35 g carbohydrates; 4 mg cholesterol; 272 mg
sodium; 3 g protein; 2 g fiber.
List of Ingredients
Instructions
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