Posted on January 27, 2013 by Anne Milneck | 2 comments
Apple Pie is always a crowd pleaser. Canned pie filling makes this recipe a breeze. Bring this to a party, and you will definitely be invited back!
2 sheets frozen puff pastry
1/2 cup apple pie filling
1 8 oz pkg cream cheese, softened
5 Tbl granulated sugar
1 Tbl Brown Sugar
1/8 tsp ground ginger
1/4 tsp sea salt
Preheat oven to 375°F. Thaw pastry sheets at room temperature until they can be easily unfolded. Unfold on a greased baking sheet. Mix cream cheese, sugars, vanilla, ground ginger, salt and Apple Pie Spice Blend.
Place half of the cream cheese mixture on the short end of each pastry sheet, starting 1 inch from the top edge. Spread the cream cheese mixture evenly, staying 1 inch away from the sides--stop halfway down the pastry sheet. The sheet should only by half covered with cream cheese--you will be folding the other half over the cream cheese side.
Spread 1/4 cup of the apple pie filling over the cream cheese on each pastry sheet. Cut three slits evenly spaced on the side of the pastry sheet that does not have the cream cheese mixture. Fold the portion of the pastry sheet with the slits over the portion of the pastry sheet with the cream cheese/apple filling. Press edges of pastry sheet together to seal. Place each pastry 2" apart on greased baking sheets with the section of the pastry with slits facing up. Bake for 20 to 25 minutes or until golden. Remove from baking sheet and cool on wire racks.
Serve with whipped cream or vanilla ice cream.
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