Light & Healthy Apple Hand Pies

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Light & Healthy Apple Hand Pies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 185.4
  • Total Fat: 4.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 141.0 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Light & Healthy Apple Hand Pies calories by ingredient
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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.
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.

Number of Servings: 6

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.



Tips

Reheat tarts in 400 degree oven for 8-10 minutes or in a toaster oven for 4 minutes.
Tarts can be made ahead and served at room temperature.

The almond meal helps absorb excess moisture in each tart. You can grind almonds in a clean coffee grinder if you don't have almond meal.


Directions

Preheat the oven to 400 degrees.

Place a large sautÚ pan over medium heat. Add the butter to the hot pan, then add the diced apples and sautÚ 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:áMakes 6 tarts, one per serving.

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Member Ratings For This Recipe



  • 22 of 30 people found this review helpful
    This looks great - but I have never worked with phyllo dough before... it sounds complected. A video demonstration folding these would help? - 5/24/12

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  • 14 of 22 people found this review helpful
    This looks fabulous! you can skip all that sugar and use spinach and feta cheese to make spinach pie, too :)
    - 8/26/12

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  • Very Good
    13 of 13 people found this review helpful
    What I did was stack two sheets vertical, then stack two sheets horizontal in the middle. Put about half cup fruit in middle. Fold horizontal pieces over apples first, the fold vertical pieces over top of that to get a nice folded "pocket". (You'll use more phyllo this way) Taste = pretty good - 11/8/12

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  • Very Good
    12 of 12 people found this review helpful
    This tasted great-my (very picky) daughter loved them, but a diagram or video showing how to fold the dough would be very helpful. I tried following the directions, then did it my own way. Still, a great breakfast option.
    - 11/5/12

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  • 11 of 12 people found this review helpful
    Found shopping for dough was easy - made Peach and Apple- Very Good - I never base my recipes on a picture , be brave use some imagination , be creative. - 12/15/12

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