Low Fat Chausson aux Pommes
Indulge guilt-free with these irresistible Low Fat Chausson aux Pommes, a lighter twist on the classic French apple turnover. Crafted with delicate layers of phyllo pastry instead of traditional puff pastry, these turnovers offer a satisfying crunch without unnecessary calories. The luscious filling features Granny Smith apples, unsweetened applesauce, and a fragrant blend of cinnamon and nutmeg, lightly sweetened with a sugar substitute for a naturally tangy-sweet flavor. A touch of vanilla-infused egg white glaze delivers a golden, crispy finish, making them perfect for a healthier dessert or snack. Quick to prepare and baked to perfection in just 25 minutes, this recipe is fitting for those seeking low-fat treats that don’t skimp on taste. Serve these golden delights warm or at room temperature for a bakery-worthy experience right in your kitchen!
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Recipe Information
Ingredients
- 6 sheets Phyllo pastry sheets
- 1 cup Unsweetened applesauce
- 2 Granny Smith apples
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Sugar substitute
- Vegetable oil spray
- 1 Egg whites
- 0.5 teaspoon Vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and core the Granny Smith apples, then chop them into small cubes.
In a medium saucepan over medium heat, combine the chopped apples, lemon juice, ground cinnamon, ground nutmeg, sugar substitute, and unsweetened applesauce.
Cook, stirring occasionally, until the apples have softened, about 10 minutes. Remove from heat and let the mixture cool.
On a clean surface, lay out one sheet of phyllo and lightly spray with vegetable oil. Top with another sheet of phyllo and repeat the spraying. Continue layering until all sheets are used.
Cut the stacked phyllo sheets into 6 equal squares.
Place about 2 tablespoons of the apple mixture onto one half of each square.
Fold the phyllo over the filling to form a triangle and press the edges firmly to seal.
Transfer the turnovers to the prepared baking sheet.
In a small bowl, whisk the egg white with vanilla extract and lightly brush over the turnovers.
Using a sharp knife, cut a small slit on top of each turnover to allow steam to escape.
Bake for 20-25 minutes, or until golden brown and crispy.
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 62.8 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
