- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup butter, softened
- 3 1/4 cups flour, divided
- 10 Granny Smith apples, peeled, sliced
- 1 1/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup powdered sugar
- 1 tablespoon water
- Heat oven to 400 degrees F.
- Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
- Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
- Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
- Bake 35 to 40 min. or until golden brown.
- Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.
06/12/2019
recipepes.com
apple pie bars from phladelpha®, recipe
PT15M
PT1H
5
455 calories
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