Apple Rings with Cream Cheese Dough

Instructions

Make the cream cheese dough.

In a large bowl, combine the flour, sugar, and salt.

Add the cold cream cheese.

Work it into the flour until the mixture resembles coarse crumbs.

Add the cold butter and rub it in gently, leaving some small pieces visible.

Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together.

Avoid overworking the dough.

Divide the dough into 2 pieces.

Shape the dough into two flat rectangular pieces, wrap, and refrigerate for at least 1 hour.

Prepare the apples.

Peel the apples if desired. Cut the apples crosswise into rings about inch (810mm) thick.

Lightly brush the slices with lemon juice to prevent browning.

Remove the cores.

Mix the sugar and cinnamon in a small bowl, then sprinkle over the rings on both sides.

Roll and cut the dough.

On a lightly floured surface, roll the chilled dough into a rectangle about inch (3mm) thick.

Cut it into narrow strips approximately ½ inch (11.5cm) wide.

Wrap the pastry strips around each apple ring, overlapping the edges slightly. Press the ends gently to seal. If the dough becomes too soft, return it to the refrigerator for a few minutes.

Prepare for baking.

Preheat the oven to 350°F (180°C).

Arrange the wrapped apple rings on a baking sheet lined with parchment paper.

Brush the pastry with beaten egg.

Sprinkle cinnamon sugar over the rings.

Bake for approximately 2530 minutes, until the pastry is golden and cooked through. The exact time will depend on the thickness of the apples and pastry.

Let the apple rings cool on the baking sheet for a few minutes before transferring them to a serving plate. Serve warm or at room temperature.

Dessert,Snack