Back to School Recipe Contest: Breakfast on-the-go

Healthy Apple Mock ‘Pop-Tarts’

1 tbsp. reduced fat butter blend

4 Granny Smith apples, unpeeled and diced into ¼” cubes

½ tsp. cinnamon

2 tbsp. almond meal (or ground almonds)

8 sheets whole-wheat phyllo dough, thawed

Preheat oven to 400 degrees.

Place large pan over medium heat. Add butter to hot pan, then add the diced apples and saute for 3-4 minutes until soft. Add cinnamon and almond meal. Stir to combine and remove from heat.

Unfold phyllo dough onto a flat surface and cover with a damp cloth. Working one sheet at a time, layer four sheets on top of each other spray each layer with nonstick cooking spray. Repeat after you make half of the tarts. If you do all at once, the phyllo will dry out.

Slice the stacked sheets into 3 rectangles. Spoon ½ cup of filling down the center of each rectangle, leaving space at the top and bottom. Fold the bottom of the phyllo up to form a “cuff,” and fold up the pastry into a rectangle.

Spray each tart with cooking spray and place on baking sheet lined with parchment paper.

Bake until the dough is light brown in color (15 minutes), or place uncooked tarts in sealed bags and freeze for up to 3 months. Allow an extra 3 minutes to cook, if frozen. Makes 6 tarts.

Pat Oppelt
Oakville