This is a hit every time! And it’s a quick make! Comfort food to the max!
1 (2 sheets) frozen puff pastry sheets, thawed (Pepperidge Farms is wonderful!)
2.5 lbs cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups) OR canned apples.
2 TBSP butter
1 C. sugar
2 TBSP flour
2 tsp cinnamon
1/8 tsp nutmeg
1 pkg Philly cream cheese(8oz softened)
1 tsp vanilla
Milk (to brush on crust)
3 TBSP sugar
1. Preheat oven to 375 degrees. Lightly grease a cookie sheet. On a lightly floured surface, unfold one (thawed) pastry sheet and roll out into a rectangle. Lay it onto the greased baking pan, pushing pastry dough to edges of the pan. Bake in the preheated oven about 10 minutes or until golden brown (pastry will puff and shrink from sides of pan). Let cool.
2. In an extra-large Dutch oven, cook apples in hot butter over medium heat about 7-10 minutes, stirring occasionally. Separately, combine 1/2 cup of the sugar, flour, 1 tsp of the cinnamon, and nutmeg. Mix into apple. Cook and stir over medium-low heat for a couple minutes. Set aside to cool. (If using canned apples, I add cinnamon, and 2 TBSP melted butter)
3. Combine cream cheese and the remaining 1/2 cup sugar. Beat with an electric mixer until smooth. Beat in the egg and vanilla. Spread cream cheese mixture smoothly over the baked pastry. Spoon apple onto cream cheese mixture.
4. On a lightly floured surface, unfold the remaining pastry sheet and roll it out to make sure pastry is large enough to completely cover apple mixture. Place on top of apple mixture. Press the edges of top pastry to edges of bottom pastry. Brush pastry with milk. Using a sharp knife, cut a few slits in pastry. Next, combine coarse sugar and the remaining cinnamon and sprinkle over pastry.
5. Bake for 35 minutes or until the pastry is slightly puffed and golden brown. Cool and serve warm!