Apple Raspberry Puff Pastry Crisp
Ingredients:
1 sheet (1/2 bag of 17.3-ounce package) frozen puff pastry
Tea Concentrate:
1/3 cup boiling water
6 bags Bigelow Spiced Apple Cider
Herb Tea*
6 bags Bigelow Red Raspberry Herb
Tea*
Filling:
3 tablespoons butter
¼ cup tea concentrate
1 tablespoon cornstarch
1/3 cup firmly packed light brown sugar
½ teaspoon ground cinnamon
2 cups thinly sliced red or green apples (1 large)
1/3 cup dried raspberries
Confectioners' sugar
Yields: 8 servings
Prep Time:15 minutes Baking Time: 10
to 12 minutes Cooking Time: 8 to 9 minutes
*Variations: Try using Sweetheart
Cinnamon, Perfect Peach, French Vanilla, Vanilla Caramel, Spice Chai or Vanilla Chai
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.
Nutritional Information:
| 8 Servings |
| Nutritional Information Per
Serving |
| Calories |
282.000 |
| Protein |
3.000 |
grams |
| Carbohydrate |
33.000 |
grams |
| Total Fat |
12.000 |
grams |
| Alcohol |
0.000 |
grams |
| Cholesterol |
11.000 |
milligrams |
| Saturated Fat |
6.000 |
grams |
| Monounsaturated Fat |
8.000 |
grams |
| Polyunsaturated Fat |
2.000 |
grams |
| Trans Fatty Acid |
0.200 |
grams |
| Dietary Fiber, Total |
2.000 |
grams |
| Total Sugar |
17.000 |
grams |
| Percentage of Calories |
| Protein |
4.000 |
% |
| Carbohydrate |
46.000 |
% |
| Fat Total |
50.000 |
% |
| Alcohol |
0.000 |
% |
| Vitamins &
Minerals |
| Sodium |
117.000 |
milligrams |
| Potassium |
63.000 |
milligrams |
| Vitamin A (RE) |
42.000 |
Retinol Equivalent |
| Vitamin C |
3.000 |
milligrams |
| Calcium |
32.000 |
milligrams |
| Iron |
1.000 |
milligrams |
| Vitamin D (ug) |
0.000 |
micrograms |
| Vitamin E (mg) |
0.000 |
micrograms |
| Thiamin |
0.100 |
milligrams |
| Riboflavin |
0.100 |
milligrams |
| Niacin |
1.000 |
milligrams |
| Pyridoxine (Vitamin B6) |
0.020 |
milligrams |
| Folate Acid |
25.000 |
micrograms |
| Cobalamin (Vitamin B12) |
0.000 |
micrograms |
| Nutritional Recipe Features |
| Low in Sodium |
| Low in Cholesterol |