A perfect dessert to kick off autumn, these cinnamon and vanilla-scented tartlets filled with cream cheese and roasted apples are a delight. Prepare them and discover how wonderfully they taste!
Ingredients – pastry
- Wheat flour: 150g
- Butter: 70g
- Xylitol: 15g
- Salt: a pinch
- Egg: 40g
Ingredients – cream
- Low-fat cottage cheese: 80g
- Chicken egg white: 1
- Natural yogurt: 20g
- Vanilla-flavored protein powder: 10g
Ingredients – roasted apples
- Apples: 400g
- Cinnamon: 1 teaspoon
- Honey: 20g
Additionally
- Butter: 1 tablespoon
- Egg yolk: 1
- Milk: 0.5 tablespoon
Preparation
Mix all the pastry ingredients until a fairly cohesive mass forms. Then, transfer the dough onto a work surface and knead briefly until it becomes elastic. Wrap it in plastic wrap and refrigerate for at least 1 hour to chill.
Peel and dice the apples into fairly small cubes. Transfer the prepared fruits to a dry pan and heat until they soften. Then, sprinkle them with cinnamon, add honey, and mix thoroughly. Set aside the cooked apples to cool.
Blend the ingredients for the cream cheese until smooth.
Remove the chilled dough from the refrigerator and roll it out thinly. If necessary, dust the work surface and rolling pin with flour. Then, cut out 6 circles slightly larger than the diameter of each muffin tin cavity.
After cutting out the circles, briefly knead the remaining dough, roll it out again, and cut it into very thin strips. Thoroughly grease each muffin tin cavity with butter and then place a circle of dough in each, pressing it against the sides.
Fill each tartlet with vanilla cream cheese and roasted apples. Then, arrange thin strips of dough on top in a lattice pattern. In a small bowl, whisk together the egg yolk and a little milk, and brush all the tartlets with this mixture.
Bake the prepared tartlets for about 30-35 minutes, until they turn golden brown, at a temperature of 180°C.
