Baked Apple Tortelli

 

Holiday menu planning on your mind? We have you covered with this delicious and easy to make baked apple tortelli. Happy cooking!

 

Makes 12 servings

 

2 Tbsp. orange juice

½ vanilla bean, cut in half horizontally and seeds scraped out

1 apple, peeled, cored, and diced

1 pear, peeled, cored, and diced

¼  c. pineapple, diced

1 tsp. raisins

1 tsp. mixed orange and lemon zest

½  tsp. fresh ginger, minced

Pinch of clove

Pinch of aniseed

Pinch of cinnamon

 

FOR THE DOUGH

c. evaporated raw cane sugar

6 Tbsp. low-fat cream cheese

1 large egg

2 large egg whites

1 tsp. baking soda

¼  c. fat-free milk

  1. c. unbleached flour

 

FOR ASSEMBLY

1 large egg, lightly beaten

Powdered sugar

 

Filling In a large sauté pan, heat the orange juice and vanilla bean and seeds to a low boil. Add the remaining ingredients, and sauté until the apples and pears are tender, approximately 15 minutes. Refrigerate until chilled.

 

 Preheat to 350°F

 

Dough Beat the sugar and cream cheese until soft. Slowly add in egg and egg whites, scraping down the sides of the bowl after each addition. Dissolve the baking soda in warm milk. Place flour in a large bowl or on a cutting board. Make a well in the center of the flour and place egg mixture and milk into the center. Stir the center ingredients with a fork, and then begin drawing the flour, starting with the inside walls of the well, into the center until all of the flour has been incorporated. The dough will form into a moist rough ball.

 

Lightly flour a work surface and roll out the dough to 18 inch thickness. Cut out 3-inch circles and place 1 teaspoon of the filling onto the center of each circle. Fold the circles in half and seal edges with the tines of a fork. Place tortelli on a baking sheet lined with parchment and sprayed with a nonstick spray. Brush each tortelli with the lightly beaten egg and bake at 350°F for 15 to 20 minutes or until golden brown. Cool and dust with powdered sugar.

 

 

Calories: 200; Total Fat: 46 g; Carbohydrates: 35 g; Dietary Fiber: 1 g; Protein: 6 g

 

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