Reduced Fat Butter Tart and Apple Nut Roll The Best Recipes

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Reduced Fat Butter Tart and Apple Nut Roll

"How can you make a butter tart reduced fat? Well, I love butter tarts and apples, and nut rolls, too, and so I came up with a recipe combining the 3, while trimming things a bit to keep it light. Take a pic quick before it all disappears on you!"

Ingredients :

• Filling:
• 2/3 cup brown sugar
• 1/2 cup currants
• 1/2 cup chopped pecans
• 1 small apple - peeled, cored, and grated
• 3 tablespoons butter
• 3 tablespoons reduced-fat cream cheese
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 pinch salt
• 2 eggs, beaten, divided
• Dough:
• 1/2 cup low-fat milk
• 1/4 cup white sugar
• 2 tablespoons butter
• 2 tablespoons plain low-fat yogurt
• 1 egg, lightly beaten
• 1 teaspoon active dry yeast
• 2 cups all-purpose flour, or as needed
• Topping:
• 1 teaspoon white sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H50M

• Place brown sugar, currants, pecans, grated apple, 3 tablespoons butter, cream cheese, maple syrup, vanilla extract, cinnamon, and pinch of salt in a saucepan; bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Leave to cool slightly, about 10 minutes.
• Reserve about 1 tablespoon of the 2 beaten eggs for topping. Whisk a small amount of the warm apple mixture into the remaining beaten eggs; whisk the egg mixture into the apple mixture. Return saucepan to low heat; simmer, stirring occasionally, until apple mixture is thickened to the consistency of jam, about 5 minutes. Set filling mixture aside to cool, about 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease a large baking sheet.
• Heat milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Remove milk mixture from heat; stir in sugar, 2 tablespoons butter, and yogurt. Set milk mixture aside to cool until lukewarm, about 10 minutes; stir in 1 beaten egg and yeast.
• Pour milk mixture into a large bowl; stir in the flour gradually until a soft dough forms. Divide dough into two balls; roll each ball out into an oval about 3/16-inch thick on a lightly floured surface, dusting with flour as needed to avoid sticking.
• Spread filling evenly over dough to within 2 inches of edges; roll up, jelly-roll style, and crimp the ends of rolls to close; transfer rolls to the prepared baking sheet. Using a sharp knife, make a few diagonal slits in the tops of the rolls. Whisk together the 1 teaspoon white sugar and reserved egg for topping; brush over the surface of the rolls.
• Bake in the preheated oven until golden brown, about 25 minutes, turning the baking sheet halfway through baking time. Allow to cool at least 10 minutes before slicing.

Notes :

• If you'd like these to be approximately 100-calorie treats, slice into 30 servings.
• You can make the recipe into one roll, but it is easier to transfer two smaller rolls onto the baking sheet, so the recipe is written for two smaller rolls.

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