Apple Tarts in Phyllo Dough

Apple Tarts in Phyllo Dough

Tarts:
2 Golden Delicious apples
2 tablespoons packed brown sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
vegetable oil cooking spray
4 sheets phyllo dough, thawed according to package instructions
white of 1 large egg, lightly beaten

Topping:
1/2 teaspoon ground cinnamon
1 teaspoon granulated sugar

Preheat oven to 350°F (175°C), center oven rack and line a baking sheet with parchment baking paper.
Peel, quarter and core the apples. Cut the apple quarters into thin slices and combine in a bowl with the brown sugar, lemon juice and cinnamon.
Spray each of the phyllo sheets with vegetable oil cooking spray and fold in half lengthwise. Spray again, then fold in half crosswise. Spray once more. Each phyllo dough sheet will be one quarter its original size.
Place 2 tablespoons of the apple mixture in the center of each phyllo sheet and fold all 4 corners into the center overlapping them slightly. Brush with the egg white. For the topping, mix together the cinnamon and sugar; sprinkle it evenly over the tops. Make 4 slits in each envelope to allow steam to escape during cooking.
Bake the tarts until slightly golden brown and hot in the center, about 15 minutes. Serve hot or at room temperature.

Makes 4 tarts.

Calories Per Serving: 90, Fat (g): .5, Calories from fat (%): 6, Cholesterol (mg): 0, Carbohydrates (g): 19, Protein (g): 2, Fiber (g): 2, Sodium (mg): 50.

Source: Adapted from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot, R.D. (Clarkson Potter, 1998).