Apple Pie Bars from PHILADELPHIA® So Tasty

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Sabtu, 18 Januari 2020

Apple Pie Bars from PHILADELPHIA®

"You'll are aware of it's a unique event while you get to enjoy a serving of these delicious bars."

Ingredients :

1 (eight ounce) bundle PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
three 1/four cups flour, divided
10 Granny Smith apples, peeled, sliced
1 1/four cups granulated sugar
1 teaspoon floor cinnamon
3/4 cup powdered sugar
1 tablespoon water

Instructions :

Prep : 35M	Cook : 16M	Ready in : 1H30M

Heat oven to four hundred degrees F.
Beat cream cheese and butter in large bowl with mixer till properly combined. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on big lightly floured sheet of waxed paper; flatten slightly. Cover with 2d floured sheet of waxed paper. Roll out dough to fifteen-1/2x10-1/2-inch rectangle. Discard pinnacle sheet of waxed paper.
Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan collectively. (Pan will be on backside.) Remove second waxed paper sheet; lightly press dough onto backside and up aspect of pan. Toss apples with closing flour, granulated sugar and cinnamon; spread onto bottom of crust.
Repeat rolling out of ultimate dough ball to make 2nd rectangle. Remove pinnacle sheet of waxed paper; cautiously flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make numerous slits in pinnacle crust to vent.
Bake 35 to forty 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.

Notes :

Prepare recipe as directed, reducing all components in 1/2, assembling dessert in 9-inch rectangular pan and decreasing the baking time to 30 to 35 min. Or till golden brown. Makes 8 servings.
The dough is rolled between the sheets of waxed paper both to help prevent the dough from sticking to the paintings surface and to make it easier to transfer the rolled-out dough to the baking pan.

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