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To use a math term, this is apple pie...squared...or more appropriately, apple pie squares. It gets better, they'll only cost you 100 calories per square. Marlene Koch who wrote Eat What You Love Quick and Easy, stopped by Tonia's Kitchen to talk about her recipe for the squares, and how she makes them low-cal. Marlene told Tonia her secret includes using copious amounts of cinnamon and an apricot glaze. That way, you cut down on the sugar, but keep all of the taste. Give these a try and find out why you really can eat what you love...quick and easy.
MAKES 12 SERVINGS
1 sheet frozen puff pastry, thawed (like Pepperidge Farms)
1 tablespoon all-purpose flour
3 medium apples, about 1 pound
1/2 medium lemon, juiced
2 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons reduced-sugar apricot jam
1. Position the oven rack in the lower third of the oven, and preheat oven to 400°F. Sprinkle the flour on a flat surface and lay the pastry sheet on it. Roll out the pastry lightly to make a 14” x 10” rectangle. Transfer pastry to a baking sheet, and refrigerate while preparing the apples.
2. Peel, core, thinly slice the apples (1/8” thick) and place in a medium bowl. Add the lemon juice and gently toss to coat the apples. Sprinkle the chilled pastry evenly with 1 tablespoon sugar. Arrange the apples over the pastry in rows, slightly overlapping the slices and leaving a 1/2” pastry border around the outer edge.
3. In a small bowl, combine the cinnamon and remaining sugar, and sprinkle over the apples. Bake for 30 minutes, or until golden brown. Remove from oven. In a small microwave-safe bowl, stir the jam with 1 teaspoon of water and heat on high for 15 seconds. Brush over the apples and crust. Cut into 12 squares and serve immediately, or set aside and serve at room temperature.
NOTE: Another name for this dessert is Apple Slab Pie. If you cut the finished pastry in three equal parts on the short side, and four on the long side, you will have 12 3-inch squares. For a “pie” sized serving cut it into 6 portions (and double all of the nutritional information)
