Flaky Apple Cheesecake Breakfast Tarts
Breakfast just got a little more interesting. These pastries are perfect for the morning, but could be eaten just about any time.
- 2 pie crust doughs
- flour for rolling
- 3/4 cup apple pie filling
- 4 ounces cream cheese
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 1 egg
- 1 tbs. water
- 2 cups confectioners' sugar
- 3 tbs. caramel sauce
Roll each pie crust dough to 1/8" thick on a lightly floured surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Cut eight 3" x 5" rectangles from each dough sheet using a pizza wheel or a sharp knife.
Mix the cream cheese, sugar and vanilla together in a bowl until smooth. On half of the rectangles spread 1 1/2 tsp. of cream cheese mixture in the center leaving about 1/2" of dough exposed around the edges. Top the cream cheese mixture with 2 tsp. of apple pie filling. TIP: If the apple pie filling has large chunks of apple, cut them down to small diced pieces.
Lightly dampen the exposed edges of the dough with your finger after dipping it in water and shaking off excess. Lay another dough rectangle on each of the bottom pieces, lining up the edges. Lightly press in place and then use the tines of a fork to seal the two dough layers together. Place the sealed pastries on a parchment lined baking sheet and cover with cling film. Refrigerate for at least 1 hour before proceeding.
Preheat oven to 400 degrees Fahrenheit. Whisk together egg and water until smooth and pale. Remove cling film and lightly coat the top of each pastry with egg wash using a pastry brush. Bake for 15-18 minutes or until lightly golden brown. Allow pastries to cool completely before proceeding.
Add confectioners’ sugar and caramel sauce to a bowl. Add just a few drops of water to loosen the sugar and then whisk until smooth and thick. Spread the caramel icing on the cooled pastries. Allow icing to harden before serving.