Apple Cream Cheese Braid

What a great day it has been!!  Thank you to all who have shared cake and desserts for my early birthday celebration with Sara over at My Imperfect Kitchen!  So many old friends stopping by and so many new friends becoming part of the chefwannabe fun!  I am so excited to get to know you all and to share many more great recipes and laughs! 

While you were busy baking, so was I!  I had one sheet of puff pastry left, and I wanted to get it used up, so here is what I came up with!

To answer your questions....YES, it does taste as good as it looks!!  I adore puff pastry, it is ridiculous how much.  I have had little experience with it until a couple of years ago when I discovered its versatility.   There are few things I find it necessary to buy instead of making my own, but puff pastry is one of those things.  I hate to cut this short, but I want to get back to my party, I have so many new friends to welcome to my kitchen!  

Apple Cream Cheese Braid

1 cup Apple Pie filling
4 ounces softened cream cheese
1/4 cup powdered sugar (icing sugar)
1 tsp vanilla
1 egg
1 sheet of puff pastry
cinnamon/brown sugar (optional) 
1 piece of parchment paper

Preheat your oven to 375 degrees.  
Combine cream cheese, sugar, vanilla and the egg in a bowl. Mix completely and set aside while you work on your pastry dough.  Lay your pastry sheet on the parchment paper.  Using a rolling pin, roll the dough out just a bit bigger than it already is.  Using a sharp knife, make approximately 3-4 inch cuts along the long sides of the pastry.  Make sure to make them in the same spots on both sides. (or close) You can use a ruler if you like.  These strips will be braided while your filling will run down the center.  Put your cream cheese filling down the center and top with apple pie filling.  (See photo)

When you have it all laid out, you can sprinkle some brown sugar OR cinnamon OR both on top.  I didn't write in measurements since someone might like to omit them both or add them both.  I would suggest 1 tsp of cinnamon and 2 tbsp of brown sugar if you want to add them.  Now to begin braiding, criss-cross the strips you have cut, crosswise.  Left and then the right, working way down the braid.  

When you are done, crimp the ends so that your filling stays in.  If you cut your strips carefully, and allow yourself about 1/2 inch to 1 inch on each side of your filling that isn't cut, your filling will be "cradled" by the pastry dough and the strips won't start until barely up the sides!! No leaky!!  Brush the top and sides with an egg wash (1 egg and splash of water) or milk.  

Bake for 15-20 minutes.  Until you get this........

Ok guys, gotta head back to my party!  I hope someone has guessed my favorite cake/frosting combo by now!! Better yet I hope someone BRINGS it too!!  

Try this, for brunch, or breakfast or anytime!  So easy and you can fill it with a hundred different things!!!

Your "braided perfection" chefwannabe

Chris

Mini Apple Crisp Cheesecakes

Here it is, Saturday and fridge clean out day was a couple of days ago.  I found some leftovers of this and that and decided I should find a way to use it up.  I had some cream cheese filling from my butter braid, along with some apple pie filling.  I still had wonton wrappers in the freezer that needed used up.  Can you get where I am going with this?

I have had such a busy few days that I haven't even had time to blog these amazing little gems.  I love busy, I really do.  You won't ever hear me complain about being "to busy".  A weekend full of nieces and nephews and sisters, can't find a thing to complain about there!!


Here we go...this recipe makes 12.  I hope you enjoy!!  Great little mini sized food gets me all giddy inside.  Great for portion control and fun to eat!

Mini Apple Crisp Cheesecakes
24 wonton wrappers  (2 for each cup)
4 ounces cream cheese
1 tsp vanilla extract (use a bean if you have one, scrap down the inside and add it)
1/4 cup powdered sugar
1 egg
1 1/4 cup apple pie filling (yep, straight from the can kids)
1/2 cup instant oats
1/3 cup brown sugar
1/4 tsp cinnamon
1 tbsp melted butter

Preheat oven to 375 and spray your muffin tin with nonstick cooking spray, inside and on the top surface.  Taking 2 wontons at a time, gently push them down into the tins.

Repeat for all 12 cups.  Set aside and in a small bowl combine cream cheese, vanilla, powdered sugar, and egg.  Blend until completely smooth.  Using a teaspoon, divide the filling between all 12 wonton cups evenly.

Do the same with the apple pie filling.  When you have filled the wonton cups with both fillings, set aside and prepare crumb topping.

In a small bowl combine instant oats, brown sugar, cinnamon and melted butter.  Using your fingers or a spoon combine and top all of the cups with the topping.  Put in the oven and bake 12-15 minutes.  Let cool completely and remove from the pan.

Enjoy these!!!  I sure did!

Have a wonderful weekend friends!  Thank you all for your support and please, invite your friends, or anyone who loves cooking!!  There is always room for more friends in my kitchen!!

Your "did you mention CHEESECAKE" chefwannabe
Chris