Circles of flaky pastry are layered with cinnamon-scented applesauce and topped with whipped cream.
2 cups all-purpose flour
4 tablespoons granulated sugar, divided use
1 teaspoon salt
2/3 cup vegetable shortening
6 tablespoons water
1 (22-ounce) jar applesauce
1/4 teaspoon ground cinnamon
1 (8-ounce) container frozen non-dairy whipped topping, thawed
- Preheat oven to 400°F (205°C).
- Combine flour, half the sugar and salt in a medium bowl; cut in shortening until mixture resembles cornmeal. With a fork, blend in water, 1 tablespoon at a time, until dough holds together.
- Form dough into a ball, flatten and divide into fifths. Roll each part into an 8-inch circle and gently place them on ungreased baking sheets. Prick all over with a fork, then brush lightly with water and sprinkle with remaining sugar. Bake for 10 to 12 minutes or until evenly browned. Remove to wire racks to cool.
- Mix applesauce and cinnamon together in a mixing bowl. About 30 minutes before serving, place one baked pastry circle on serving plate, top with one-fourth of applesauce mixture. Continue layering torte with baked pastry and applesauce mixture ending with a baked pastry on top. Sprinkle with powdered sugar and serve with whipped topping.
Makes 8 servings.