This apple pie breakfast pastry is the perfect way to start your day.
improves your cooking skills.
Read on to learn why its so important to cut slits into the top of the pastry.
Photo:Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Cook, stirring frequently, until the apple is slightly softened and caramelized, about 5 minutes.
Remove from heat; set aside, uncovered, at room temperature to cool slightly, about 15 minutes.
Meanwhile, unfold puff pastry and roll out on a lightly floured work surface into a 13-by-10-inch rectangle.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Cut the rectangle in half lengthwise; place the halves 1 inch apart on the prepared baking sheet.
Freeze, uncovered, until ready to use.
Set aside 2 tablespoons of the cream cheese mixture in a separate small bowl for icing.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Beat 1 egg and the remaining 1 tablespoon water together in a small bowl.
Spoon the apple filling evenly over the cream cheese layer.
Brush the pastry with egg wash; discard any remaining egg mixture.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Freeze, uncovered, until firm, about 20 minutes.
Meanwhile, preheat oven to 350F.
Let cool on the baking sheet on a wire rack for 10 minutes.
Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Abby Armstrong
Drizzle over the warm pastry.
Slice into 6 (2-by-5-inch) pieces; serve warm.
We chose Granny Smith, but you’re able to use whatever fresh apple you like best.
Some good alternatives include Honeycrisp, Royal Gala, Fuji, Cortland, Jonagold and Jonathan.
Keep the baked, frosted puff pastry at room temperature.
If you plan to eat it within 24 hours, you might store it in a bag or box.
Otherwise, use an airtight container where it will be good for a couple of days.
