3 x pillsbury crescent sheet
Apple filling: 2 medium sized apple – diced
2 tsp lemon juice
1/4 cup light brown sugar
2 T butter
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp all purpose flour
Toss diced apples in lemon juice.
In medium sauce pan, add all apple filling ingredients, stir to coat apple bits and cook over medium heat for about 10 minutes. If necessary, add 2T of water to ensure mixture doesn’t burn
Cream cheese filling:
1 x 8 oz pkg cream cheese (room temp)
1 egg yolk
1/4 tsp ground cinnamon
2 tsp vanilla
1/4 cup powdered sugar
Cheese filling Process:
Using hand mixer on medium speed, blend ingredients until smooth.
Roll out dough sheets.
Using a 3″ round cutter, punch out 24 dough rounds.
On 12 of the rounds add 1 tsp of cheese filling, topped with 1 tsp of apple filling.
Using a 1″ round cutter, punch holes in the centers of the remaining rounds.
Brush edges of the filling topped rounds with egg wash then cover with a blank dough round. Pinch the edges to seal the two rounds.
Place on a cookie sheet lined with parchment and bake at 375° for 9 to 12 minutes or until cookies are golden brown.
Cool on cookie sheet for 5 minutes, then transfer to cooking rack to complete cooling.
For aesthetics, instead of a 1″ round, use a small flower or leaf shaped cutter.