These sweet pastry shells are covered with cinnamon-scented applesauce and topped with whipped cream for a new family favorite.

Applesauce Torte

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

1. Preheat oven to 400°F (205°C).
2. 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.
3. 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.
4. 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.