Another Great Apple Recipe 

Apple pie, applesauce, apple crisp, apple donuts, apple muffins….I have made them all!  Every fall I make the usual favorites with our bounty of apples.  What to do with a couple of pounds of apples left to use?? After doing some research, I decided to adapt a recipe from Our Best Bites for cream cheese apple cinnamon squares.  I chose this recipe as the combination of cream cheese and apples sounded interesting and the recipe uses puff pastry.  I knew I could cheat here and use frozen puff pastry to speed up the recipe. 

        Cream Cheese Apple Cinnamon Squares

2 sheets frozen puff pastry thawed

3 tbsp butter 

8 cups apples peeled cored and sliced thinly 

1/2 cup granulated sugar

1/2 cup brown sugar 

2 tbsp flour 

1 1/2 tsp cinnamon

12 ounces softened cream cheese 

1 egg

1 1/2 tsp vanilla 


2 tbsp coarse sugar 

Preheat oven to 375 degrees.  Lightly grease or line with parchment paper (my preference) a 15x10x1 pan.  

Unfold puff pastry sheet and on a lightly floured surface roll to 15×10.  Transfer to the baking pan and press edges lightly to the pan.  Bake until golden brown about 12 minutes.  Set aside to cool.

In a large deep skillet melt the butter and add the apples and cook over medium heat for 8 minutes stirring occasionally.  Combine the brown sugar and 1 tsp cinnamon and flour and sprinkle over apples.   Cook and stir over medium low heat for 3 more minutes.  Set aside to cool.

In a medium size bowl beat cream cheese and granulated sugar until smooth.  Beat in egg and vanilla mixing just until combined.

Spread cream cheese mixture over puff pastry keeping it about 1/2 inch from the edge.  Drain liquid from apple mixture.  Spoon apple mixture over the cream cheese. 

Unfold the second sheet of puff pastry and on a lightly floured surface roll out to 13×10 rectangle.  Place on top of the apple mixture and fold edges over bottom pastry.  Lightly brush with milk.  Mix coarse sugar and 1/2 tsp cinnamon and sprinkle over the top of the pasty. Cut a few slits to allow steam to escape.  

Bake for about 35 minutes until golden and puffed.  Allow to cool completely before cutting into squares.

Serve warm or at room temperature.  Store leftovers in the refrigerator.


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