Bigelow has come up with this incredible dessert using Sweetheart Cinnamon and Vanilla Caramel teas. So relax and enjoy with your favorite cup of tea.
*Variations: Try using Bigelow Spiced Apple Cider Herb Tea , Perfect Peach, Red Raspberry Herbal Tea, French Vanilla, , Spice Chai or Vanilla Chai
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.