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Ingredientes
- 2 c. Whole wheat flour
- 1 pkt active dry yeast
- 1/2 c. unsweetened apple juice
- 1 Tbsp. honey
- 1 Tbsp. reduced-calorie margarine
- 2 x lightly beaten egg whites
- 20 ounce canned apple slices liquid removed
- 1/2 c. apricot all-fruit spread
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 tsp vanilla
Direcciones
- In a large bowl, stir together l c. of the flour and the yeast. Set mix aside.
- In a small saucepan, combine the apple juice, honey and margarine. Heat just till hot (120-130 degrees). Stir to completely heat the margarine.
- Stir the juice mix and egg whites into the flour mix. Using an electric mixer, beat on low speed just till combined. Then beat on medium speed for 3 min. Using a spoon, stir in sufficient of the remaining flour to make a soft dough.
- Transfer to a floured surface. Knead in sufficient of the remaining flour to make a smooth moderately stiff dough.
- Spray a medium bowl with non-stick spray. Place the dough in the bowl and turn it over to coat all sides with the spray. Cover the bowl with a clean towel and let the dough rise in a hot place about one hour or possibly till doubled in size.
- Punch down the dough and cover it with a towel. Let rest for 10 min.
- On a floured surface, roll the dough to an 18x12 rectangle. Cut into 6 squares, 6 each. Spray a cookie sheet with non-stick spray; set aside.
- In a small bowl, combine the apples, fruit spread, cinnamon, nutmeg and vanilla. Spoon a rounded 1/3 c. of the apple mix onto l side of each square of dough. Moisten the edges of the dough with water, then fold the other side of the dough over the apple mix. Using the tines of a fork, seal the edges of the dough. Place the pastries on the cookie sheet. If you like, cut a small slit in each pastry.
- Cover the pastries with a towel and let rise about 35 min, or possibly till they are almost doubled in size. Bake at 375 degrees for 15 to 20 min or possibly till golden. Transfer to wire rack and cold completely.
- To store: Individually wrap each pastry in freezer wrap and freeze till ready to serve.
- To serve: Thaw overnight at room temperature. Or possibly microwave each pastry on medium power (50%) about 2 min.
- Chef's Note: To speed up preparation time, use quick-rising yeast. The dough will rise in about a third less time.
- Makes 6 servings:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 246 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.26g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 305mg | 9% |
| Total Carbs 51.98g | 14% |
| Dietary Fiber 7.1g | 24% |
| Sugars 20.36g | 14% |
| Protein 6.31g | 10% |
