These Caramel Apple Pie Crust Cookies are pinwheel cookiesmade with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce. They're the perfect treat for your Fall baking list and a delicious recipe to make during apple season.
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Ingredients
Pie Crust
1 ½cupsall purpose flour
1teaspoongranulated sugar
pinch of salt
8tablespoons unsalted butterchilled and cut into smaller pieces
8ouncescream cheesechilled and cut into small pieces
Filling
1largeegg white
1tablespoonwater
⅓cupgranulated sugar
1tablespooncinnamon
1large applepeeled, cored, and finely diced
Caramel Glaze
2tablespoonssalted butter
¼cuppacked light brown sugar
1-2tablespoonsmilk
⅛teaspoonvanilla extract
1/4-1/2cupconfectioners' sugar
Instructions
Pie Crust Dough
Combine flour, sugar, and salt in a food processor. Mix well. Add pieces of butter and process until mixture has a crumb looking texture.
Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times.
Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.
Place the dough onto a lightly floured surface and roll it into a rectangle about 9 X 12 inches with the long side facing you.
Apple Filling
Whisk together the egg white and the tablespoon of water in a small bowl until foamy. Brush the egg wash onto the dough, making sure it is completely covered.
In a small bowl, thoroughly mix together the sugar and cinnamon. Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover.
Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.
Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.
Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.
Baking
Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment. Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife.
Place cookie slices onto prepared baking sheets. Bake for 25 – 30 minutes or until lightly golden.
Let cookies cool on cookie sheet before transferring them to a wire rack to glaze
Glazing the Cookies
In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk.
Cook, while continuing to stir, for 1 minute. Transfer to a mixing bowl and allow to cool slightly.
Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.
Drizzle glaze onto cookies. As it cools, the glaze will harden.