Newton's Fruit Thins -- any comparable recipes out there?

[OneGrassRoot]

Hi :)

I've never posted in here but I just fell in love with Newton's Fruit Thins but they are expensive! They're fairly healthy, but expensive (what else is new, eh?).

I was wondering if any of you brilliant bakers have tried them and if you may know of recipes that come close? Or maybe there is a site devoted to replicating famous brands? Not being much of a cook, I'm clueless. ;)


INGREDIENTS: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), WHOLE GRAIN WHEAT FLOUR, SOYBEAN AND/OR PALM OIL, SUGAR, ROLLED OATS, DRIED BLUEBERRIES, BROWN SUGAR, FLAX SEEDS, FRUCTOSE, SALT, BAKING SODA, SOY LECITHIN, NATURAL FLAVOR.


Thanks. :)

[grasswire]

1. if you want a real thrill, spread a little cream cheese on top

I've only tried the cranberry orange. Really good!

I have several $1 off coupons. Maybe you could find some coupons online. Although making them at home would be even better.

Good luck!

[OneGrassRoot]

2. Thanks, grasswire...

I'll have to try that!

:hi:

[csziggy]

3. Alton Brown's Pocket Pies could be adapted

He only uses all purpose flour in his recipe, but I bet a whole grain flour could be used. Instead of making them toaster pastry size, you could make long narrow fruit filled pastries and cut to the size of the cookies. In fact, on one show I saw someone make a fruit filled pastry that they slashed the top where they wanted to break, baked, then broke into individual servings.

Pocket Pies
Alton Brown
Recipe courtesy Alton Brown, 2005

Total Time:
3 hr 10 min
Prep
40 min
Inactive
2 hr 0 min
Cook
30 min

Yield:
10 to 15 pies or 8 to 10 toaster pastries

Level:
Intermediate

Ingredients
Pastry:

9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water
Vegetable, canola oil or butter, for frying
Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows

Directions

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.

To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

To make toaster pastries:

Preheat oven to 350 degrees F.

Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.

Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.

Curried Mango Filling:

4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice

Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.

For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies

Chocolate Filling:

2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature

Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.

For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.

Yield: enough for 10 to 15 pies


http://www.foodnetwork.com/recipes/alton-brown/pocket-pies-recipe/index.html