When you use cake flour instead of all-purpose flour in a low-fat pastry, you will get a more tender pastry.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.

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  • Divide dough in half, and shape into 2 balls. Gently press each ball between 2 sheets of heavy-duty plastic wrap; roll each ball of dough into a 6-inch circle. Place dough rounds in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert and fit each round into a muffin pan cup coated with cooking spray; remove remaining sheet of plastic wrap.

  • Combine apple and next 4 ingredients in a small bowl, stirring well. Spoon apple mixture evenly into pastry-lined muffin pan cups; fold pastry over apple mixture. Spray pastry with cooking spray. Combine 1/2 teaspoon sugar and dash of cinnamon; sprinkle evenly over pastry. Bake at 350° for 25 minutes or until golden.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

193 calories; calories from fat 30%; fat 6.4g; saturated fat 1.2g; mono fat 0g; poly fat 0g; protein 1.9g; carbohydrates 32.8g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 67mg; calcium 0mg.
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