Pastry Fun During Pregnancy

Ingredients:

• 3 firm apples for baking (Braeburn, Honeycrisp, or Pink Lady are good options)
• 2 Tbsp. water
• 1 oz reduced-fat dairy spread
• 2 Tbsp. firmly packed brown sugar
• 1 sheet reduced-fat puff pastry, thawed
• 2 Tbsp. caster sugar
• 1 Tbsp. custard powder
• 1 cup skim milk
• 1 tsp. vanilla essence

Directions:

1. Use the convection setting and preheat the oven to 400 degrees Fahrenheit. Peel and core apples, then cut each into eighths. Combine the apples and water in a deep frying pan over low heat. Bring to a simmer then cover, turning occasionally for 20 minutes, or until apple is tender.
2. Add dairy spread and brown sugar. Cook and stir for 12 minutes, or until sugar dissolves. Cover and simmer for another 10 minutes, or until apple is caramelized. Arrange apple over the base of a nine-inch (top measurement) pie dish.
3. Cut the corners from pastry to form a disc large enough to cover apple in dish. Place pastry over apple, tucking in any excess pastry to side of dish. Place on an oven tray and bake for 15 minutes, or until pastry is puffed and golden. Let stand for five minutes before inverting onto a heatproof serving plate.
4. Meanwhile, combine the caster sugar and custard powder in a small heavy-bottomed saucepan. Gradually whisk in milk until combined.
5. Cook and stir over moderate heat for two minutes, or until custard boils and thickens. Remove from heat, and stir in essence.

Ingredients:

• 1 Sheet Puff Pastry
• ½ Cup Pumpkin Puree
• 1 Teaspoon Pumpkin Pie Spice
• ½ Teaspoon White Sugar
• ½ Teaspoon Vanilla
• 1 Tablespoon Brown Sugar
• 1 Egg

For Glaze:

• ½ Cup Powdered Sugar
• 1 Tablespoon 2% Milk

Directions:

1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment paper and spray with cooking spray.
3. Beat egg in small bowl and set aside.
4. Mix pumpkin puree, pumpkin spice, vanilla, and brown sugar until smooth.
5. Place puff pastry on parchment paper or clean surface.
6. Cut pastry sheet into 9 squares.
7. Place one tablespoon of pumpkin mix in the middle of each square half.
8. Brush edges of pastry with beaten egg.
9. Fold over from corner to corner to form a triangle shape.
10. Seal edges with fork.
11. Cut three small incisions into the thickest part of hand puff to allow for steam to release.
12. Brush tops of puffs with remaining egg wash (there will be a lot off egg wash left over).
13. Bake for 20 minutes.
14. While hand pies are baking, mix together powdered sugar and milk.
15. Once hand pies are golden brown, remove from oven and drizzle glaze on top with a spoon.
16. Let puffs cool on wire baking rack.

Ingredients:

• 1 ½ cups white whole wheat flour or gluten-free flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tbsp unsalted butter, very cold and cubed
• ½ cup plain nonfat Greek yogurt
• 3 tbsp pure maple syrup
• 3 tbsp + 2 tsp nonfat milk
• 1 tsp vanilla extract
• 2 ½ tbsp miniature chocolate chips, divided

Directions:

1. Preheat the oven to 425 degrees F, and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Fold in 2 tablespoons of chocolate chips.
3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Gently press the remaining chocolate chips into the tops. Bake at 425 degrees F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Especially during the holiday times, you may find yourself with some leftover pie crust. Here is an easy recipe to turn those leftovers into a healthier snack:

Ingredients:

• 2 tablespoons grated cheddar cheese
• 2 tablespoons cooked spinach
• Leftover pie crust
• 5 eggs (depending on how much pie crust you have left)

Directions:

1. Preheat the oven to 350 degrees.
2. Divide the dough in half. Form each half into a disc, then roll each into a circle (about 6 1/2 inches in diameter).
3. To eat, add 2 tablespoons grated cheddar and 2 tablespoons cooked (and squeezed out!) spinach.
4. Pinch and fold the edges inward, to form each circle into an individual crostata (these are rustic, which means whatever you do is right). Use your thumb to create a divot in the spinach.
5. Bake for 25 minutes total, until the bottoms are browned and crisp.
6. At the 12 to 15 minute mark — less time for a harder yolk, more time for a softer one—gently crack an egg into the center of each crostata. Serve warm.