Stuffed Cheesecake Fried Apple Pies
Delightful pastries combining sweet apples and creamy cheesecake in a crispy crust.
Servings: 4 servings
Equipment
- Mixing Bowl
- Deep Pan
- Round Cutter or Glass
Ingredients
Filling Ingredients
- 1 cup Apple pie filling, chopped small
- 1 cup Cream cheese, softened
- 2 tbsp Powdered sugar
- 1 tsp Cinnamon
- 1 package Refrigerated pie dough or biscuit dough
- as needed cup Oil for frying
Optional Toppings
- Caramel sauce For drizzling
- Powdered sugar For dusting
Instructions
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and cinnamon. Mix until smooth and creamy. Gently fold in the chopped apple pie filling until well combined.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Using a round cutter or glass, cut out circles of dough, approximately 4 to 5 inches in diameter.
- Place a generous tablespoon of the cheesecake apple mixture in the center of each dough circle. Be careful not to overfill!
- Fold the dough over the filling, creating a half-moon shape. Press the edges to seal tightly, and use a fork to crimp the edges.
- In a deep pan, heat oil over medium heat, enough to submerge the pies for frying.
- Once the oil is hot, carefully add the stuffed pies in batches. Fry until golden brown on both sides, about 2-3 minutes each side. Remove and drain on paper towels.
- Drizzle with caramel sauce or dust with powdered sugar before serving. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for 10-15 minutes.