APPLE SLICES WITH A CREAM CHEESE CRUST
I CAN REMEMBER GOING TO THE BAKERY AND BUYING THESE DELICIOUS APPLE SLICES....WHAT A WONDERFUL TREAT....THAT WAS, FOR a 8 YEAR OLD. I WOULD SNEAK ONE, AND EAT it ON THE WAY HOME!.... NOW I CAN BAKE MY OWN, and eat as many as I want!!! WITH OUT BEING YELLED AT !.....LOL Nancy....10/17/12
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. HEAT oven to 400F. Beat cream cheese and butter in a large bowl with a mixer until well blended. Gradually add the 3 cups pf flour, mixing on low speed after each addition, just until blended.
- 2. Shape into 2 oblong patties. Place one pattie on a large lightly flouredsheet of waxed paper., flatten slightly. Cover with the 2nd piece of slightly floured waxed paper. INvert baking pan over the rolled out dough. Flip pan and dough together. Remove the sheet of waxed paper. Gently press dough onto the bottom of pan, and up the sidesof pan. Roll out dough to a 15-1/2 x 10-1/2 inch rectangle. Discard the top sheet of waxed paper.
- 3. Toss peeled, cored, and sliced apples with remaing flour(1/4 cup) of flour, granulated sugar and cinnamon.... Spread apples on to the bottom crust.
- 4. Repeat rolling out the second crust, with two sheets of waxed paper. to make another rectangle. Remove top sheet, and carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of psn to enclose the apples. Make several slits on the top crust to vent. Bake 35-40 minutes, or untill golden.
- 5. Cool desert for 15 minutes. Meanwhile mix powdered sugar and water to drizzle overdesert. Cool 30 minutes ...before cutting into squares. Makes 16 squares. PIcture of sliced apples. Recipe idea from: kraft recipes.
APPLE CREAM CHEESE TART
"I love this recipe because it's a tasty twist on an all-time favorite dessert...apple pie," notes Theresa Sabbagh of Winston-Salem, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 16g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST
This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.
Provided by Olha7397
Categories Apple
Time 50m
Yield 1 tart
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- TO MAKE THE FILLING: Peel the apples and cut them in half.
- Remove the cores with a paring knife.
- Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
- Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
- Stir to combine.
- Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
- Place a shaped large dough round on a baking sheet.
- Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
- Brush the rim of the crust with the egg yolk.
- Sprinkle the apples with the remaining 2 tablespoons sugar.
- Bake until golden, 30 to 35 minutes.
- Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
- Rustic Apple Tart is best served on the day it is made.
- TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
- Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
- Process until the dough just comes together.
- It will be sticky.
- Sprinkle the parchment paper with flour.
- Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
- Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
- Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
- Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
- TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
- With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
- Do not over whip.
- Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
- Whisk it again for a couple of seconds before using.
- NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
- The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.
APPLE SLAB PIE
This is an amazing apple pie and perfect for a larger family or if serving a crowd (or you just want leftover pie). The crust is dense and rich but flaky at the same time. It's a little different than your typical crust. The filling is full of apples, sweet, and full of spice thanks to the Saigon cinnamon. Drizzling the glaze on...
Provided by Donna Bardocz
Categories Chicken
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400 degrees.
- 2. Beat cream cheese and 1 cup (2 sticks) butter in large bowl with mixer until blended--I used my stand mixer.
- 3. Gradually add 3 cups of flour, mixing on low speed after each addition just until blended.
- 4. Shape into 2 equal balls.
- 5. Place 1 ball on a large slighted floured sheet of waxed paper, flatten slightly. Cover with a second floured sheet of waxed paper. Roll out dough to 15 1/2 x 10 1/2 inch rectangle.
- 6. Discard the top sheet of waxed paper. Spray a 15 x 10 x 1 inch baking pan with cooking spray. Invert over rolled out dough. Flip dough and pan together (pan will be on the bottom). Remove the second waxed paper sheet and gently press dough onto the bottom and up the side of the pan.
- 7. In a small bowl, whisk the remaining 1/4 cup flour, sugars, and cinnamon.
- 8. Toss apples into this mixture coating them well. Spread apples onto the bottom of crust packing them in tightly.
- 9. Dot top of apples with the remaining 1/4 cup butter cut or pinched into little pieces.
- 10. Repeat the rolling out of the remaining dough ball to make a second rectangle.
- 11. Remove top sheet of waxed paper, carefully flip the dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
- 12. Bake 40 to 50 minutes, or until nice and golden brown.
- 13. Cool 15 minutes.
- 14. Meanwhile, mix powdered sugar with apple cider or water.
- 15. Drizzle glaze over top in a decorative manner. Cool 30 minutes before cutting. Makes approximately 16 servings. Store leftovers in the refrigerator. Enjoy!
APPLE SLICES
This is enough for a cookie sheet or jellyroll pan. Use ten cups sliced, peeled apples. Drizzle with a confectioners' glaze if you like.
Provided by DEKI3B
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
- In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
- Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
- Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 59.8 g, Cholesterol 21 mg, Fat 14.6 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 239.9 mg, Sugar 37.5 g
APPLE PIE WITH CREAM CHEESE PIE CRUST RECIPE
Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend's wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn't anything left on the plate by the time I came back 15 minutes later.
Provided by Miri Leigh
Yield 8
Number Of Ingredients 21
Steps:
- Chill the butter cubes and the dry ingredients (flour, salt, baking powder) in the freezer for 20 minutes before you begin.
- Place the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until mixed. Add the cold cream cheese cubes and process until the mixture resembles meal. Add the frozen butter and pulse until the butter is the size of small peas. Add the water and vinegar and pulse again until incorporated.
- Transfer the mixture to a large freezer bag and press it together with your hands until it forms a dough. Leave the dough in the bag and allow it to rest in the refrigerator for at least 45 minutes.
- Toss the apples in a large bowl with the lemon juice, sugars, nutmeg, and salt. Allow to sit at room temperature for 30 minutes to 3 hours. Strain the macerated apples using a colander suspended over a bowl; you should collect at least ½ cup of juices. Transfer the drained apples back to the large bowl and toss with the cornstarch until all traces of the starch have disappeared. Set the apples aside.
- Transfer the juices to a small saucepan and cook on the stovetop over medium heat with the butter. Bring to a boil and reduce by ½. The juices will be concentrated and syrupy. Pour the concentrated juices over the apples. (If the syrup hardens on contact with the apples, don't worry. They will soften again during baking.)
- Preheat the oven to 425 degrees.
- Remove the chilled pie dough from the refrigerator. Roll 2/3 of it into a 12-inch disc on a lightly floured nonstick surface. Trim the edges so it's a (near) perfect circle, reserving any scraps. Carefully transfer the disc to a 9-inch pie plate, tuck the edges under, and crimp the edge gently with your fingertips. (The edge should exceed the rim of pie plate by about ½-inch.) Refrigerate while you make the decorative leaves.
- Roll the remaining dough (scraps and remaining 1/3 of the original recipe) into another, smaller disc. Use a cookie cutter to cut leaves that will decorate the rim of the pie. (Alternatively, you can cut them out by hand.) Use a paring knife to gently press "veins" into the leaves. Place them on a platter lined with parchment or waxed paper and transfer them to the refrigerator.
- Remove the chilled bottom crust from the refrigerator and line with parchment paper, then fill with pie weights, dried beans, or rice. Bake for 20 minutes, then carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork 3 or 4 times, then continue to bake 3-5 more minutes, until the crust is a light golden brown. Remove the crust from the oven and allow to cool. Brush with ½ egg white, beaten lightly.
- Arrange the apple slices in the bottom crust in overlapping, concentric circles, working from the outside in until all slices have been used. Pour any remaining juices over the apples. Dot the apples with the unsalted butter. Arrange the chilled "leaves" around the perimeter of the pie, adhering them to the bottom crust with drops of water. Place the assembled pie in the refrigerator for at least 20 minutes to allow the pastry to rest.
- Remove the pie from the refrigerator and use a pastry brush to brush the pastry leaves and any exposed crust with the lightly beaten egg. Bake the pie for 15 minutes, uncovered, then cover it loosely with foil. Cut 2-3 vents in the foil to allow steam to escape. Bake for another 45-50 minutes, or until the apples are tender but not too soft and the crust is golden brown. Remove from the oven, and let cool slightly, then brush the apples with the melted preserves.
- Serve warm or at room temperature. (With vanilla ice cream of course!)
Nutrition Facts : ServingSize 1 serving, Calories 553 calories, Sugar 35 g, Fat 30 g, Carbohydrate 69 g, Cholesterol 99 mg, Fiber 4 g, Protein 6 g, SaturatedFat 18 g, Sodium 240 mg, TransFat 0.9 g
APPLE PIE BARS FROM PHILADELPHIA®
You'll know it's a special occasion when you get to enjoy a serving of these delicious bars.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F.
- Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
- Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
- Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
- Bake 35 to 40 min. or until golden brown.
- Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 52.3 g, Cholesterol 46.3 mg, Fat 15.8 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 139.6 mg, Sugar 30.1 g
APPLE PIE WITH CHEDDAR CHEESE CRUST
Steps:
- For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
- For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
- Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
- Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
- Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.
APPLE PIE BARS
Serve 16 with these delicious Apple Pie Bars! Watch our video to watch how to serve a crowd with these delicious Apple Pie Bars for dessert.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
- Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
- Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
- Bake 35 to 40 min. or until golden brown. Cool 15 min.
- Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 29 g, Protein 4 g
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Ingredients
- 4 medium-sized apples
- 8 ounces of cream cheese
- ½ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1 teaspoon of cinnamon
- 1/3 cup of granulated sugar
- 1/3 cup of brown sugar
- 1 cup of all-purpose flour
- 1 cup of uncooked oats
- 1/2 cup of melted unsalted butter
Instructions
Preheat your oven to 350°F.
Step 1: Preparing the Cream Cheese Filling
Start by making the cream cheese filling. Add 8 ounces of cream cheese in a mixing bowl, then add 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. Mix all the ingredients until everything is smooth and creamy.
Step 2: Preparing the Apple Slices
Wash and peel 4 medium-sized apples. Cut each apple into thin slices, making sure you remove any core from the center. Add the apple slices into a bowl and sprinkle 1 teaspoon of cinnamon over them. Toss the slices until each one is evenly coated with cinnamon.
Step 3: Making the Crumble Topping
In another mixing bowl, combine 1/3 cup of granulated sugar, 1/3 cup of brown sugar, 1 cup of all-purpose flour, 1 cup of uncooked oats, and 1/2 cup of melted unsalted butter. Mix all the ingredients with a spoon or use your hands until they form a crumbly texture.
Step 4: Assembling the Apple Slices with Cream Cheese Crust
Grab a baking pan and start assembling your sliced apples. Lay them in a single layer at the bottom of the pan. Next, pour the cream cheese filling over the apple slices, making sure it covers every slice to form a thick blanket. Finally, sprinkle the crumble topping over the cream cheese filling until the entire pan is properly covered.
Step 5: Baking
Put the baking pan in the oven and let it bake for 25 minutes. Check it afterward to ensure that the crumble topping turns golden and the edges of the apple slices are caramelized.