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    Apple Bavarian Torte

    Low SodiumLow PotassiumHigh Protein VegetarianNo ShellfishAmericanDessert
    Apple Bavarian Torte
    Low SodiumLow PotassiumHigh Protein VegetarianNo ShellfishAmericanDessert
    10 servings
    Active time: 35 minutes
    Total time: 4 hours 30 minutes

    Description

    In this gorgeous apple torte dessert recipe, whole-wheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples.

    Directions

    1. Preheat oven to 400°F.
    2. To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.
    3. To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
    4. To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
    5. Bake the torte for 15 minutes.
    6. Reduce oven temperature to 350°. Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
    7. Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.

    Tips

    • Equipment: 9-inch springform pan
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories284 cal
    • Total Fat16.8 g
    • Saturated Fat7.8 g
    • Cholesterol0 mg
    • Sodium143 mg
    • Carbohydrate Total29.4 g
    • Protein6.2 g
    • Phosphorus131 mg
    • Potassium181 mg
    • Fiber2.8 g
    • Calcium60 mg

    Ingredients

    Crust

    • 1 cup white whole-wheat or all-purpose flour
    • ½ cup sliced almonds
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • 6 tablespoons cold unsalted butter, cut in small pieces
    • 1 large egg yolk
    • ½ teaspoon vanilla extract

    Filling

    • 1 large egg
    • 8 ounces reduced-fat cream cheese, at room temperature
    • ¼ cup sugar
    • ¾ teaspoon vanilla extract

    Topping

    • 4 cups peeled and thinly sliced McIntosh apples
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • ¼ cup sliced almonds

    Ingredients

    Crust

    • 1 cup white whole-wheat or all-purpose flour
    • ½ cup sliced almonds
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • 6 tablespoons cold unsalted butter, cut in small pieces
    • 1 large egg yolk
    • ½ teaspoon vanilla extract

    Filling

    • 1 large egg
    • 8 ounces reduced-fat cream cheese, at room temperature
    • ¼ cup sugar
    • ¾ teaspoon vanilla extract

    Topping

    • 4 cups peeled and thinly sliced McIntosh apples
    • ¼ cup sugar
    • ½ teaspoon ground cinnamon
    • ¼ cup sliced almonds

    Description

    In this gorgeous apple torte dessert recipe, whole-wheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples.

    Directions

    1. Preheat oven to 400°F.
    2. To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.
    3. To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
    4. To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
    5. Bake the torte for 15 minutes.
    6. Reduce oven temperature to 350°. Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
    7. Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.

    Tips

    • Equipment: 9-inch springform pan
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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