• Ingredients: 20

Cherry-almond tart with square frozen store-bought puff pastry, preferably all-butter , defrosted, unsweetened dried cherries, mulled wine syrup , made with red wine, sliced almonds, low-fat greek-style yogurt, whisked smooth.

Ingredients

  • 1 square frozen store-bought puff pastry, preferably all-butter , defrosted
  • 3 tbsps. unsweetened dried cherries
  • 3 tsps. Mulled Wine Syrup , made with red wine
  • 2 tbsps. sliced almonds
  • 2 tbsps. low-fat Greek-style yogurt, whisked smooth

Syrup:

Baklava:

  • 3 cups walnuts
  • 3 cups natural raw unsalted pistachios
  • 3/4 cup sugar
  • 2 tsps. finely grated lemon peel
  • 1 1/2 tsps. ground cinnamon
  • 1/2 cup finely diced dried apple rings
  • 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
  • 1 1/2 cups unsalted butter, melted

Toppings

  • 1/4 cup confectioners’ sugar
  • 4 tsps. ground cinnamon
  • 1/4 cup sliced almonds

Directions

  1. Step 1 On a lightly floured countertop, roll out the puff pastry to about 6 inches square. Pierce the dough every 1/2-inch with a fork; this helps the pastry rise more evenly.

    For this step you will need

  2. Step 2 Mound the cherries in the center of the dough and drizzle 2 teaspoons of the red wine syrup over them (but not the pastry).
  3. Step 3 Lightly moisten the edges of the dough with water, pull it up, and fold it over to the edges of the cherries, forming pleats so that it cradles the fruit.
  4. Step 4 Transfer the tart to the prepared baking sheet and bake for 20 to 25 minutes, until the pastry has puffed and turned golden brown.
  5. Step 5 Remove it from the oven and let cool for a few minutes. Transfer to a dessert plate, drizzle with the remaining 1 teaspoon of red wine syrup, spoon on a dollop of yogurt, and eat.

Nutrition information

Calories 208 Carbohydrates 19 g (6%)
Fat 13 g (19%) Protein 5 g (10%)
Saturated Fat 3 g (13%) Sodium 66 mg (3%)
Polyunsaturated Fat 2 g Fiber 1 g (5%)
Monounsaturated Fat 7 g Cholesterol 1 mg (0%)