But alas, in this world of go-go-go, the relative ease of sharing a homemade pie with friends or family has become more of a rarity, a special occasion experience laced with undertones of fuss and bother. I found a great "happy medium" while paging through Petite Treats: Mini Versions of Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver, though - the pie cookie. Essentially a freshly made, unfrosted Pop Tart, the filling is enclosed in pastry circles and baked into an easy-to-handle, quaint treat. Using the method and idea as a "jumping off" point, I swapped in my Sweet Potato Spelt Pastry for the buttery crust (which would have been delicious, but I had leftovers to use) and, being loath to make another apple filling recipe when I had some extra Maple Apple Cake - Ball Filling in the fridge I decided to just use that.
Since the recipe is a "cobbled together" creation of previous recipes I've posted, I'll direct you to those posts where relevant. The method is new though - so don't run away!
Apple - Peanut Pie Cookies
Makes 6
3/4 recipe Sweet Potato Spelt Pastry
1 recipe Maple Apple Cake - Ball Filling
1/3 cup chopped peanuts
3 tbsp smooth peanut butter (not natural or unsalted)
- Roll out the Sweet Potato Spelt Pastry as you would for a pie crust and cut 12 rounds.
- Transfer half the rounds to a silicone-lined baking sheet.
- With a small cookie cutter or knife, cut centres from the remaining dough rounds. Set all aside.
- In a bowl, mix together the Maple Apple Cake - Ball Filling, peanuts and peanut butter.
- Spoon equal amounts of filling onto the centres of each "bottom" dough round.
- Top with the vented pieces of dough and press / crimp the edges to seal.
- Bake for 25 minutes.
- Cool 10 minutes on the sheet before carefully transferring to a wire rack and cooling completely.
Calories: 281.9
Total Fat: 12.3 g
Cholesterol: 3.4 mg
Sodium: 54.0 mg
Total Carbs: 40.0 g
Dietary Fiber: 6.1 g
Protein: 7.2 g
No comments :
Post a Comment
Thanks for the feedback!