Bigelow has come up with this incredible dessert using Apple Cider and Red Raspberry Herb Teas. It is both sweet and spicy!
Baking Time: 10-12 Minutes Cooking Time: 8-9 Minutes
Serves 8
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Nutrition Info
|
|
%DV |
| Calories: |
282 |
|
| Protein: |
3 grams |
|
| Carbohydrate: |
33 grams |
|
| Total Fat: |
12 grams |
|
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
11 mg |
|
| Saturated Fat: |
6 grams |
|
| Monousaturated Fat: |
8 grams |
|
| Trans Fatty Acid: |
.2 grams |
|
| Total Dietary Fiber: |
2 grams |
|
| Total Sugar: |
17 grams |
|
| Sodium: |
117 mg |
|
| Potassium: |
63 mg |
|
| Vitamin A (Retinol Equivalent): |
42 |
|
| Vitamin C: |
3 mg |
|
| Calcium: |
32 mg |
|
| Iron: |
1 mg |
|
| Vitamin D: |
0 micrograms |
|
| Thiamin: |
.1 mg |
|
| Riboflavin: |
.1 mg |
|
| Niacin: |
1 mg |
|
| Vitamin B6: |
.02 mg |
|
| Folic Acid: |
|
|
| Vitamin B12: |
0 micrograms |
|
Instructions
Heat oven to 425 F. Thaw Pastry according to package directions. Unfold pastry sheet on lightly floured surface. Cut pastry into 9-inch circle. Place pastry circle onto baking sheet. Bake until pastry is golden brown (10 to 12 minutes). Remove pastry to wire rack; cool completely. Meanwhile, place tea bags in boiling water; steep for 5 minutes. Remove tea bags and squeeze to remove liquid; discard bags. In 10-inch non-stick skillet, melt butter. Add remaining filling ingredients. Cook over medium heat, stirring constantly until tea mixture thickens slightly (1 minute). Add apple slices and dried raspberries. Continue cooking, stirring occasionally, until apples are crisp tender (6 to 8 minutes). Split cooled pastry circle in half. Spoon apple raspberry mixture onto bottom half of split pastry, saving about 1 tablespoon sauce for top. Place top of split pastry over apple raspberry mixture. Drizzle reserved sauce on top; sprinkle with confectioners' sugar. Cut into pie shaped wedges. Serve. Cover leftovers.