Apple pie with cream cheese

Apple Pie Cream Cheese

By Sarah On September 9, 2014 &nbsp| &nbspUpdated: March 13, 2021

Hey, guys! I am SUPER excited to introduce you to one of closest blogging friends who’s going to be guest-posting for me today to celebrate Apple Week on my blog!

Give a warm welcome to the talented Isabelle from She Likes Food.— Take it away, Izzy!

Thank you so much to Sarah for inviting me here to share an apple themed recipe with your readers today!

I probably shouldn’t admit this, and please don’t hate me for saying this, but when I was younger I hated apple desserts. I know, it is kind of crazy, but I did. I loved eating raw apples, but there was something I just couldn’t get on board with when it came to cooked apples.

Unfortunately for me, my sister and my mom both loved apples desserts. Apple pie and apple crisp were two of my mom’s favorite recipes to make and my sister would request them all the time. I didn’t despise them enough that I wouldn’t eat them, because, hello, it was a dessert after all and I wasn’t completely stupid! But I would usually just eat the buttery, crispy topping off the crisp and leave the apples behind. And when it came to apple pie I would find the piece with the least filling and the most crust and load on the vanilla ice cream so that the ice cream to pie ratio was about 10:1.

That being said, you may wonder why the heck I am sharing an apple recipe today. Well, thankfully over the years I have come to love apple desserts! But, true to my younger tastes, I do still love eating them with lots of ice cream or some type of sweet creamy topping.

Before Sarah asked me to share an apple recipe with you, I had been kicking around some type of flavored cream cheese recipe in my head. After I agreed, I started thinking of all the apple recipes I could make, really there are like millions, but I finally decided on an apple pie flavored cream cheese. If you are anything like me, you love flavored cream cheese and eat more of it straight out of the tub with a spoon than actually ends up on your bagel. For that reason, I don’t buy it very often, but I thought this apple pie cream cheese would be a nice treat and it would help get me in the mood for fall weather, that I keep telling myself will eventually come my way!

This apple pie cream cheese gives you the excuse to have apple pie flavors for breakfast and you don’t even need to feel guilty about it 🙂 Thanks again, Sarah, for having me!

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Apple Pie With Cream Cheese Pastry

Nutrition Facts (per serving)
614	Calories
39g	Fat
61g	Carbs
7g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	614
% Daily Value*
Total Fat 39g	50%
Saturated Fat 21g	106%
Cholesterol 114mg	38%
Sodium 831mg	36%
Total Carbohydrate 61g	22%
Dietary Fiber 5g	16%
Protein 7g
Calcium 148mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A rich and delicious cream cheese pastry makes this apple pie inviting and extra special. Sprinkle some decorative sugar over the glaze just before baking.

Using a combination of Granny Smith and Golden Delicious apples in this pie balances the sweet taste with tartness.

Ingredients

• For the Pastry:
• 12 tablespoons unsalted butter (6 ounces, room temperature)
• 6 ounces cream cheese (room temperature)
• 2 1/2 cups all-purpose flour (11 ounces, plus more for rolling)
• 6 tablespoons heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon salt
• For the Filling:
• 8 medium apples (baking variety)
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/4 cup brown sugar (packed)
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 dash salt
• 2 tablespoons butter (cut in small pieces)
• For the Egg Wash/Glaze:
• 1 egg yolk
• 1 tablespoon milk
• Optional: sugar

Steps to Make It

Gather the ingredients.

For the pastry, using an electric mixer, beat the 12 tablespoons of butter and the cream cheese until creamy.

Add the cream and beat until smooth.

Add the flour, sugar, and salt. Beat on low speed just until the dough holds together.

Turn out onto a generously floured surface. Gather into a ball, knead a few times, and divide into two equal pieces.

Shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, prepare the apples. Peel, core, and slice the apples into thin wedges.

Combine the slices in a large bowl with the lemon juice, 1/4 cup of flour, cornstarch, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, and a dash of salt.

Toss to combine the ingredients.

On a well-floured surface with a floured rolling pin, roll out one disk to a 12-inch circle.

Transfer to the pie pan and press in the bottom and up the sides. Trim edge.

Fill the pastry-lined pie pan with the apple mixture.

Preheat the oven to 375 F.

Take the second disk out of the refrigerator and roll out on a floured surface with a floured rolling pin.

Transfer to the filled pie pan. Fold and crimp the edge as desired.

With a sharp paring knife cut several slits in the top of the pie.

Combine the egg yolk and milk or cream.

Brush the top of the pie lightly and sprinkle with a little granulated sugar or cinnamon sugar blend.

Place the pie in the oven on a large sheet of foil.

Bake for 50 to 60 minutes, until the apple filling is tender and the pastry is golden brown.

If the crust edge is getting too brown before the apples are tender, gather the foil up and over the edge all around the pie or make a foil ring about 12 inches in diameter and 2 inches in width.*

*Put the foil ring on the pie before baking and take it off before the end of baking, or put it on after the crust is well browned.

Источник

Apple Pie Cinnamon Rolls With Cream Cheese Frosting

There’s something so special about apple pie aroma – it’s so warming and cozy! And who doesn’t love cinnamon rolls? Well, I’ve combined the two to give you these apple pie cinnamon rolls! If you’ve tried my cinnamon roll recipe, you already know how delicious those are! I took my classic cinnamon roll recipe and added caramelized and spiced apple pie filling, creating an unforgettable fall dessert. And don’t forget the cream cheese frosting! I love to make a large batch of the frosting and add extra on my roll!

Ingredients for Apple Cinnamon Rolls

Here are the main ingredients you’ll need for these delicious rolls!

• Apples: crispy and sweet apples, such as Granny Smith, will work best for this recipe.
• Dry Active Yeast: both active yeast and instant/rapid yeast will work great for this recipe. If you’re using instant yeast, the dough will just proof faster.
• Flour: for making the yeast dough.
• Brown Sugar: for making the apple pie filling for the rolls.
• Cinnamon & Nutmeg: I like to use lots of spices to give the filling extra flavor.
• Cream Cheese: for making the cream cheese frosting to add on top!

Making the Apple Pie Filling

I like to use Granny Smith or Golden Delicious apples for this recipe. This firm yet sweet apple is perfect for apple pie and for this recipe. You can peel the apples or leave the peel on. Here’s a before and after of the apple pie filling. The aroma is simply incredible! You’ll want to eat it straight out of the pan!

1. Place the diced apples, spices, salt and sugar into a large pot and stir until the apples are well coated.
2. Cover the pot with a lid and cook the apples over medium heat, stirring every few minutes, until the apples are soft, about 15 to 18 minutes.
3. In a small bowl, combine the cornstarch and water to create a slurry. Add the mixture to the apple pie filling and cook for an additional minute, until the filling is thickened. Remove the filling from heat and allow it to cool.

How to Make Apple Pie Cinnamon Rolls

Here’s how I make these delicious apple pie cinnamon rolls!

1. Prepare the soft yeast dough first. The dough needs to proof for about 1 hour, or until it’s doubled in size.
2. While the dough is proofing, prepare the apple pie filling. It takes about 20 minutes to cook. Once it’s done, place the filling into the refrigerator to chill. It needs to cool down before you can use it in the filling.
3. Roll the dough into a large rectangle, measuring about 20×12 inches. Before adding the apple pie filling, spread the 1/2 cup softened butter all over the dough.
4. Section the log into 12 equal pieces using a sharp knife and place into a casserole pan. Allow the rolls to proof again, for about 30 to 45 minutes, or until doubled in size.
5. Bake the rolls for 10 minutes, then remove from the oven and pour the 3/4 cup heavy cream over the top, pouring a little over each roll. Place the rolls back into the oven and continue baking for an additional 25 to 28 minutes until the tops are golden brown.
6. Remove the rolls from the oven and spread with the cream cheese frosting while the rolls are still warm. Serve warm.

My Secret Ingredient

These rolls are so incredibly soft and fluffy, thanks my secret ingredient: heavy cream. It’s added the 10 minute baking mark and it makes these apple pie rolls simple extraordinary! The cream adds a bit of needed moisture to the rolls and pan, preventing them from drying out.

Cream Cheese Frosting

And you can’t have apple pie cinnamon rolls without some cream cheese frosting! I use a simple, creamy recipe for all my rolls. I like to spread about half of the cream cheese frosting onto the rolls as soon as they come out of the oven, allowing the frosting to melt and coat the rolls really well! Add the rest after the rolls cool down further, or serve it on the side.

Check out my 5 ingredient ‘Cream Cheese Frosting’ video recipe for an in-depth tutorial!

Make Ahead Instructions

• Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
• Allow the rolls to proof at room temperature for 15 to 20 minutes, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
• When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 15 to 20 minutes. Bake at 330F, adding the heavy cream at the 10 minute baking mark. Continue with the original recipe.

More Recipes!

Enjoyed this recipe? Check out some of my other recipes you’re sure to enjoy!

• The Original BEST Cinnamon Rolls – You can learn more about making my famous cinnamon rolls with my step-by-step video tutorial. I promise, this recipe will not disappoint!
• Raspberry Rolls – filled with freeze dried raspberries and berry preserves!
• Double Blueberry Rolls – all the blueberry flavor in these stuffed berry rolls!
• Strawberry Cinnamon Rolls – another fruity and berry twist on my original recipe!
• Pumpkin Cinnamon Rolls– perfect for fall! Made with pumpkin and cinnamon sugar filling!

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Supplies/Tools

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

• This cast iron braiser is similar to the one I use all the time in my kitchen!
• A nice rolling pin is a must in every kitchen! I like my wooden rolling pin, but marble rollings pins are also great.
• You’ll love this deep-dish casserole pan – perfect for everything from cinnamon rolls to lasagna.
• And this off-set lifterwill help you get those rolls out the pan and onto a plate to enjoy.

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