- 1 package (8 ounces) cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 cups finely chopped peeled tart apples
- 2 tablespoons cold unsalted butter
- 1 egg yolk
- 2 tablespoons water
- Coarse sugar and cinnamon-sugar
- In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
- Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter.
- In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar.
- Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
Reviews for Hand-Held Apple Pies
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"Thank you annieame. I appreciate when people follow the recipe exactly and give a review. It allows me to judge the recipe as is. Thank you for what went wrong the first time too. I probably would have made the same mistakes."
"I know I haven't tried this, but before I do, only a 1/4 cup of sugar to 2 cups of tart apples just doesn't seem like enough, even with sugar sprinkled on top!"
"Follow the instructions verbatim! When I first tried this recipe which was this morning, I didn't follow the instructions and ended up with a mess! A nice tasting mess but still, a mess. The dough didn't fold well around the slices of apples because I didn't "finely" chop my apples as instructed. I also didn't add the sugar and spices right before placing the apples on the dough. By the time the dough cooled properly in the refrigerator, I had a saucy bowl of sugared apples which is why the dough didn't fold well around the apple slices.I made the recipe again and followed the instructions. I didn't want 4 inch pies so I did increase the size of my circles to six inches and ended up with eight, nicely-sized pies that were delicious. This is a very good recipe with a lovely rich dough. The sprinkling of sugar on the formed pies really brought sweetness to the dough. This recipe deserves an A+ in my book! This is also a basic rugelah dough which can easily be used to form cookies using nuts, raisins or even small amounts of jam or chocolate chips."