Roll out aluminum foil a little longer than your jelly roll pan. Recommended Video Pull the points of the dough up over the filling and tuck under the dough in the center of the circle. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Swirl filling through apple mixture using a paring knife. Combine your chopped apples, sugar, corn starch, and cinnamon in a medium bowl. This takes up to 5 minutes. Use the mixer to help chop the apples into small pieces. Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Apple+cream Cheese Filling Bundt Cake The Skinny Pot. 1 / 2 teaspoon ground nutmeg . Toss apples, 1 tablespoon of brown sugar and cinnamon in a medium bowl. Set aside. Bake the crescent ring at 350F for 20-22 minutes until golden brown. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Beat cream cheese mixture until light and fluffy. Stir flour, cinnamon, baking soda, and salt together in a bowl. Mix until smooth. Set aside. Divide the dough into 15 equal pieces and shape in rounds. Add the apples and water, and stir to combine. Add the other half of the crescent rolls on top of the apples. Refrigerate for at least 2 hours before serving. In a small bowl, use a fork and mix together the cream cheese and sugar until well blended. Set aside. Steps for quick bread with apples. 2 (8-ounce) packages cream cheese, softened . Set aside. Cool on a wire rack. Cool 5 minutes; remove from pan. Flip a muffin tin upside down. Press into the pan, making a 1-inch rim. Cut the cream cheese up in small pieces and drop into the cobbler. Melt butter in a microwave safe bowl for about 30 seconds, stir until melted and set aside. Once sauce has thickened, add chopped apples, stir and let simmer for 8-10 minutes, stirring occasionally. Mix together the cinnamon and granulated sugar, set aside. Preheat oven to 350 degrees F (175 degrees C). Stir in apples and vanilla extract. For filling, in a small bowl, beat the cream cheese, egg and vanilla. Preheat oven to 350F (180C). 4 medium (4 cups) tart cooking apples, peeled, sliced 1/4 inch . Combine chopped apples, brown sugar, and sugar in a small saucepan over medium heat. Place half in the bottom of the dish. Lightly grease an 8-inch spring-form pan. If your pastries are brown, they're overdone. Use a cookie cutter to cut out forty 4-inch circles, re-rolling if necessary. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Add sugar, vanilla and lemon juice. Press firmly to the bottom of the pan. In a bowl, combine the sugar and cinnamon and stir well to mix. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Butter, or spray with a non stick spray, a 9 inch (23 cm) spring form pan. Swirl filling through apple mixture using a paring knife. Pour melted butter over the mixture and mix together until crumbly. How to Make the Cake Batter. Pour the remaining mixture into a greased 913-inch baking dish. In another bowl, put the pie filling so it's easier to spread on the pastry sheet. Beat the cream cheese in a medium bowl until smooth, add the sugar and flour. HOW TO MAKE APPLE CREAM CHEESE ROLL UPS: Preheat oven to 350F degrees. Pour batter into prepared baking dish and smooth into an even layer. Mix the cream cheese, brown sugar and cinnamon until a paste forms. 3. add powdered sugar and whip until fluffy. Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place the oven rack in the center of the oven. Cream Cheese Filling: To a separate large bowl, add the cream cheese, sugar, flour, and beat with a handheld electric mixer on medium-high speed until smooth and fluffy, about 45 seconds. Remove sides of pan. Preheat oven to 350 degrees F. Prepare the cream cheese filling: Add all the ingredients for the cream cheese filling to a medium bowl. Top with pie filling; sprinkle with cinnamon. While the dough is rising begin working on the apple filling. 2 large Land O Lakes Eggs. Press firmly to the bottom of the pan. In a large bowl gently mix apple layer ingredients, set aside. Add in apple mixture and cook over med/low heat for about 5 minutes or until the mixture starts to thicken and the apples are just a little soft. Bake at 375F for 15 minutes. Tips from the Pillsbury Kitchens tip 1 Crepes can also be garnished with walnuts, pecans or a dusting of powdered sugar. Top with streusel mixture and top with small chunks of butter. Unroll puff pastry on a clean work space. 2 21-oz cans apple pie filling 1.5 cups granulated sugar 1 tsp ground cinnamon 1 tsp vanilla flavoring 3 blocks cream cheese 1 stick unsalted butter Instructions Preheat the oven to 350. You want it to come to temperature slowly so everything gets nice and tender. Using an apple corer tool, remove the core to within 1/2 inch of bottom. Bake for 5 minutes. Dash ground cardamom . Add the butter and pulse until dough just begins to form . In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Add apples, cinnamon, white sugar, brown sugar and mix. Roll the puff pastry sheet out to get the lines out. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cover and cook 5 minutes. Preheat Oven: Grease a 95-inch loaf pan. Line 2 large baking sheets with parchment paper. Spread cream cheese mixture into pie shell. 8 ounces canned apple filling Instructions Heat oven to 350 degrees f. Line a large pan with parchment paper. Add vanilla and egg, beat until the batter is smooth. cream cheese, softened tsp. Cook over medium heat until the butter melts. Serve warm. 3 blocks cream cheese Cream the cream cheese and pour vanilla flavoring in. Make cream cheese filling first and set aside. Add the apples and sugar and saute until the apples are lightly caramelized. Add the eggs and beat for another 1-2 minutes. Spread the cream cheese evenly all across the top. Roll up the cake with the Outer Cake Topping foil and let cool. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Eggnog Cupcakes With Cream Cheese Filling Yummy Addiction. Pour melted butter over the mixture and mix together until crumbly. Brush over apple shapes. Add the apple slices evenly. To make the crumb topping: Add the brown sugar, cinnamon, and butter to a small bowl and mix. In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and cinnamon. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Cover with a lid and cook for about 5 minutes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes. . Cover with another pie dough round and gently pinch the edges together. 4 oz. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling. Put all ingredients in a bowl and mix until completely combined and creamy. Crust: In the bowl of your food processor, place the flour, salt, and sugar and pulse to mix together. Bake in preheated 350 degree oven for 35 to 40 minutes. Add eggs, one at a time, and mix until just combined. Next, spoon half of the apple pie filling over the cream cheese mixture. Sprinkle with almonds. Add the diced apples and saut for 5-8 minutes, until the apples are soft. In a large mixing bowl, beat the cream cheese, sugar, and vanilla together with an electric mixer until creamy. Spread mixture over crust ( careful, remember your crust pan is hot from baking! Add in the vanilla extract. Place pan on a baking sheet. Make cream cheese filling: In a bowl, combine cream cheese, 1/4 cup powdered sugar, egg yolk, and vanilla extract. unsalted butter, vanilla extract, eggnog, eggnog, nutmeg, powdered sugar and 15 more. Line several baking sheets with parchment paper. Use a hand mixer to cream everything together for 1 to 2 minutes. Preheat oven to 350. Pour the remaining mixture into a greased 913-inch baking dish. Preheat oven to 375F. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. 6 Bake 16 to 20 minutes or until golden brown. Scoop the cream cheese mixture on top of the caramel and apples. 1 / 4 cup sliced almonds Be sure to check your pie filling to see if it is regular, sugar free, or low sugar to see if you may want to add additional sweetener. Stir to coat well and let simmer, stirring often, for 10 minutes or until the apples are tender. Trim off the peel of the apple slices and place in a bowl of cold water. Add in 1/2 cup sugar and vanilla and beat until smooth. Place the can of Apple pie filling in the refrigerator to chill. In a small stockpot, melt butter, brown sugar and flour until dissolved. Add cream cheese filling to the center of of puff pastry. 1 tsp water. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. For The Cream Cheese Filling In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes. Filling. Melt teaspoon of coconut oil in a large skillet. Slice thin layer off top of each apple. In a small bowl combine cream cheese, sugar, vanilla and lemon juice. Starting at the top of the pastry fold the flaps diagonally and alternating over the apple pie filling. Preheat oven to 325 degrees F. Generously grease and lightly flour a 12-cup Bundt pan. Place thawed puff pastry sheet on parchment paper. Brush with melted butter. 1 teaspoon vanilla extract . Place a dollop of cream cheese in the center of half of the circles. Pre-heat oven to 400 degrees. Spoon remaining apple mixture over Cream Cheese Filling. Use the tines of a fork to seal further and to create a fluted edge. Bake 20-25 minutes at 400o. Bake for 15 minutes and remove from oven. Add the powdered sugar and cinnamon, and then mix until combined. Beat for an additional 2 minutes. Apple Bundt Cake Preheat oven to 350 degrees. Beat them on medium speed with a mixer until the eggs are frothy. Evenly spread all the ingredients for the Outer Cake Topping onto the aluminum foil. Measure out 2 cups of the mixture, and set aside to reserve for topping. Top with a spoonful of the apple pie filling. In a large bowl, combine the oil, sour cream or yogurt, brown sugar, granulated sugar, eggs, and vanilla extract. Add eggs, one at a time, beating well after each addition. Reserve 3/4 cup of the apple filling and set aside. 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Assembling The Egg Rolls Mix the cream cheese, apple pie filling, and powdered sugar until smooth and combined. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Add 1 Tablespoon melted butter to the remaining crumbs, toss to combine. Spoon remaining apple mixture over Cream Cheese Filling. Begin by preheating your oven to 400 degrees F. Line two baking sheets with parchment paper and set aside. To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth. Remove from heat, and stir in cinnamon, nutmeg, allspice, cloves, and cardamom. Mix until well incorporated. Always cook your apple filling over low heat. Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. 1 / 2 cup sugar .

Top with remaining 1/2 can of crescent rolls. Instructions. Add egg, flour and vanilla and mix until just combined. Instructions. Place 1 tablespoon of butter in a large skillet and melt it over medium heat. Mix cream cheese and sugar well. Braid the dough: Cut 1 inch slits on each side of the puff pastry. Set aside. Heat oven to 400 degrees. Making the apple filling: Peel, core and cut the apples into slightly thick slices. Instructions.