Apple Cheesecake Tarts-don’t tell anyone how easy these are to make!
I think I might have a problem. They say the hardest part is admitting it, right? Here’s the issue. If I admit it, does that mean that things will have to change? Because, well, I don’t want them to change. I’m happy with my problem. My family loves that I have this problem.
I look forward to dealing with my problem on a regular basis.
The problem is frozen Puff Pastry. It’s just too easy to work with. I keep a stash of it in my deep freeze. Right by the butter. In fact, I think I probably buy as much puff pastry as I do butter, and that’s a lot. I tell myself it’s just for special occasions. Those special times are turning into things like I have extra apples I want/need to use up. Or the kids are all going to be home right after school together, or it’s Monday.
This time it was all of the above, the triple crown of reasons. And we can also add in, cream cheese was on sale.
- 1 sheet frozen puff pastry, thawed
- 1 8 ounce package cream cheese
- 1/2 cup brown sugar
- 2 apples (I used Golden Delicious)
- Caramel sauce for drizzling
- 1/4 cup chopped walnuts
- Cut puff pastry into 4 equal rectangles and place on a parchment lined baking sheet. Tuck edges under all the way around each pastry about 1/4-1/2 inch.
- Cream together cream cheese and brown sugar. Divide evenly between the 4 pastry sheets and using the back of a spoon spread to the folded edges.
- Bake in a preheated 400 degree oven for 12-15 minutes until edges are golden brown. Pastry will be puffed up in center but will fall once removed from oven. Let pastry cool for about 10 minutes.
- While pastry is cooling. Peel and core apples, thinly slice. Place apples on top of baked pastries. Drizzle with caramel and sprinkle with walnuts.
To prevent sliced apples from browning, you can dip them in 1 cup water mixed with 1 teaspoon lemon juice.
Recipe source ChocolateChocolateandmore.com
So make up any celebration (excuse) to create with puff pastry.
Need more ideas?