- 8 ounces cream cheese, softened
- 3/4 cup blanched almond paste
- 1 cup + 2 tablespoons sugar, divided
- 3 pounds tart, green apples (about 6) peeled, cored and divided
- 3 tablespoons water, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1 package (17¼ ounces) frozen puff pastry, thawed
- 1 egg yolk
Beat cream cheese, almond paste, and 2 tablespoons sugar untilsmooth; reserve. Peel and core apples. Cut 4 apples into 1/2 inch cubes. Place in saucepan with remaining 1 cup sugar, 2 tablespoons water, lemon juice, and cinnamon. Cook over medium heat, stirring frequently, for about 15 to 20 minutes or until thickened and liquid has evaporated. Meanwhile, cut remaining apples into ¼ inch cubes; add to cooked mixture. Cool and reserve. On a floured board, roll one sheet of pastry into a 12x14 inch rectangle. With a sharp knife make 3-inch cuts at 1-inch intervals along lengthwise edges. Spread one half of the almond cream filling over middle, leaving a 1-inch margin on ends. Spread one half of apple mixture over filling. Starting at far end, fold end over, then fold strips over filling at an angle, overlapping and alternating each side to resemble a braid. Tuck in end and press slightly to seal. Repeat with second sheet of puff pastry dough and remaining filling. Place on cookie sheets. Beat yolk with the remaining 1 tablespoon water. Brush tops with egg mixture. Chill 30 minutes. Bake at 425°F for 15 to 20 minutes or until browned.
Makes 14 servings.