Categories: Dessert
Ingredients
- 1 package (8 ounce) Philadelphia cream cheese, softened
- 1 cup butter, softened
- 3 1/4 cups flour, divided
- 10 granny smith apples, peeled, sliced (about 9 cups)
- 1 1/4 cups granulated sugar
- 1 tsp. ground cinnamon
- 3/4 cup powdered sugar
- 1 Tbsp. water
Directions
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Heat oven to 400 degrees.
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Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into two balls. Place one ball on large lightly floured sheet of waxed paper, flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15 1/2 × 10 1/2 inch rectangle. Discard top sheet of waxed paper.
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Spray 15 × 10 × 1 inch pan with cooking spray, invert over rolled out dough. Flip dough and pan together( pan will be on the bottom). Remove second wax paper sheet, gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar, and cinnamon; spread onto bottom crust.
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Repeat rolling out remaining dough ball to make a second rectangle. Remove top sheet of waxed paper, carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pain to enclose apples. Make several slits in top crust to vent.
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Bake 35-40 minutes or until golden brown.
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Cool dessert 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert, cool 30 minutes before cutting into bars.