Yesterday on NPR there was a story about hand-held fruit pies but the recipe used a lot of fat in the crust. I wondered if there was a way to make it taste good without all the fat.
PHYLLO!
Preheat oven to 400 degrees Fahrenheit
Ingredients:
4 sheets Phyllo dough per individual pie, thawed to room temperature
Fresh blueberries, about 1/2 cup to 2/3 cup per pie
1 teaspoon sweetener such as agave nectar
1 teaspoon cornstarch
1or 2 teaspoons Earth Balance Organic Buttery Spread, melted
Sugary mixture to sprinkle between layers:
1 tablespoon ground walnuts
1 teaspoon vanilla sugar
1/8 teaspoon or a pinch of cinnamon
Rinse blueberries and remove all stems. Toss with agave nectar and cornstarch, set aside.
Place one sheet of Phyllo on parchment covered cookie sheet, brush or sprinkle with melted buttery spread—important note, use the least amount possible for just a thin bit for the sugar mixture to stick to. Sprinkle with the nut/sugar mixture.
Place next sheet over the first and repeat until all four sheets have been prepared.
Spoon the blueberry mixture in the center of the dough and roll shut like a burrito, tucking the ends under the packet. Brush with last little bit of buttery spread and dust with vanilla sugar.
Bake for 30 minutes in hot oven at 400 degrees. Remove from oven and let rest a few minutes so you don't burn your mouth off. Sprinkle with a dusting of powdered sugar to celebrate yourself.
This isn't really sweet but it is sweet enough for those of us on a plant based diet.
PHYLLO!
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| It was late in the day, the sun was setting through the window blinds so the photo is, let's say, artsy. Blueberry Pie. |
Ingredients:
4 sheets Phyllo dough per individual pie, thawed to room temperature
Fresh blueberries, about 1/2 cup to 2/3 cup per pie
1 teaspoon sweetener such as agave nectar
1 teaspoon cornstarch
1or 2 teaspoons Earth Balance Organic Buttery Spread, melted
Sugary mixture to sprinkle between layers:
1 tablespoon ground walnuts
1 teaspoon vanilla sugar
1/8 teaspoon or a pinch of cinnamon
Rinse blueberries and remove all stems. Toss with agave nectar and cornstarch, set aside.
Place one sheet of Phyllo on parchment covered cookie sheet, brush or sprinkle with melted buttery spread—important note, use the least amount possible for just a thin bit for the sugar mixture to stick to. Sprinkle with the nut/sugar mixture.
Place next sheet over the first and repeat until all four sheets have been prepared.
Spoon the blueberry mixture in the center of the dough and roll shut like a burrito, tucking the ends under the packet. Brush with last little bit of buttery spread and dust with vanilla sugar.
Bake for 30 minutes in hot oven at 400 degrees. Remove from oven and let rest a few minutes so you don't burn your mouth off. Sprinkle with a dusting of powdered sugar to celebrate yourself.
This isn't really sweet but it is sweet enough for those of us on a plant based diet.
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