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!

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 258 Calories

Ingredients

• ½ cup chopped pecans
• ½ teaspoon vanilla extract
• 1 pinch salt
• ¼ cup white sugar
• 2 tablespoons butter
• 3 tablespoons butter
• ½ cup currants
• ¼ teaspoon ground cinnamon
• 1 teaspoon white sugar
• 1 egg, lightly beaten
• 1 teaspoon active dry yeast
• ½ cup low-fat milk
• 2 tablespoons plain low-fat yogurt
• ⅔ cup brown sugar
• 1 tablespoon maple syrup
• 2 cups all-purpose flour, or as needed
• 3 tablespoons reduced-fat cream cheese
• 2 eggs, beaten, divided
• 1 small apple - peeled, cored, and grated

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 325 degrees F (165 degrees C). Grease a large baking sheet.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.