Cheesecake Stuffed Apple Pies
Delicious and festive Cheesecake Stuffed Apple Pies combine flaky pastry and a creamy cheesecake filling with spiced apples for a delightful treat.
Ingredients
For the Apple Filling
- 2 cups apples, peeled and diced Granny Smith apples are a great choice for a tart contrast.
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
For the Pastry
- 1 sheet of puff pastry
- 1 each egg (for egg wash)
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 375°F (190°C).
- In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg. Toss until evenly coated and let sit for about 10 minutes.
- In another bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Roll out puff pastry on a lightly floured surface and cut into squares, approximately 4x4 inches.
Assembly
- Place a spoonful of the apple mixture and a spoonful of the cheesecake mixture in the center of each pastry square.
- Fold the pastry over the filling to create a triangle shape and press the edges together tightly. Crimp the edges with a fork.
- Whisk the egg and brush over the tops of the sealed pies.
Baking
- Place the assembled pies on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
Store in an airtight container for 3-4 days. For freezing, wrap each pie in plastic wrap and store in a freezer bag up to 3 months. Thaw overnight in the fridge before reheating.