Shells Thin Fruit Pies
These extra-crisp phyllo pastry shells, filled with slices of fruit and glazed with apricot preserve, make a fabulous dessert for the sweet-toothed who are trying to follow a healthy diet.
- 1 eating apple
- 1 ripe pear
- 2 tablespoons lemon juice
- 4 tablespoons lowfat spread
- 4 sheets phyllo pastry, thawed if frozen
- 2 tablespoons reduced-sugar apricot preserve
- 1 tablespoon unsweetened orange juice
- 1 tablespoon finely chopped pistachios
- 2 tablespoons confectioners' sugar, for dusting
* Preheat the oven to 200'C. Core and thinly slice the apple and pear and immediately toss them in the lemon juice to prevent them from turning brown. Melt the lowfat spread in a pan over low heat.
* Cut each sheet of pastry into 4 and cover with a clean, damp dish towel. Brush a 4-cup nonstick muffin pan with a little of the lowfat spread
* Working on each pie separately, brush 4 small sheets of pastry with lowfat spread. Press a sheet of pastry into the base of 1 cup. Arrange the other sheets of pastry on top at slightly different angles. Repeat with the other sheets of pastry to make another 3 pies.
* Arrange the apple and pear slices alternately in the center of each pie shell and lightly crimp the edge of the pastry of each pie.
* Stir the preserve and orange juice together until smooth and brush over the fruit. Bake in the preheated oven for 12-15 minutes. Sprinkle with the pistachios, dust lightly with confectioners' sugar, and serve hot straight from the oven.