1 Puff Pastry Sheet
CINNAMON CREAM CHEESE
4 ounces cream cheese, softened
1/2 teaspoon ground cinnamon
3 baking apples, peeled, cored and chopped into 3/8 inch cubes
2 Tablespoons light brown sugar
1 Tablespoon corn starch
1/2 teaspoon ground nutmeg
2 teaspoons sugar
1/4 teaspoon ground cinnamon
1 cup powdered sugar
3 Tablespoons Sweetened Condensed Milk
1/4 cup Hershey’s Caramel Sauce ( ice cream topping) + more for drizzle consistency
1/2 teaspoon vanilla
Getting it done:
Pre-heat oven to 350 degrees.
On a sheet of parchment paper, roll out your puff pastry sheet 1 1/2 inches longer. Make cuts along the long sides for braiding.
In a small bowl, combine the cream cheese and cinnamon. Add to the center of the puff pastry. Smooth out evenly.
Make an egg wash from the egg and a couple splashes of water. Whisk them together, set aside.
In a small dish, mix the cinnamon and sugar. Set aside.
In a small bowl, add the chopped apples, brown sugar, cornstarch and nutmeg. Stir to combine. Add the apple mixture to the top of the cream cheese layer. Start braiding.
Brush the braids with egg wash using pastry brush and then sprinkle the cinnamon sugar mixture top.
Bake for 40 minutes. Remove from oven and let cool for 25 minutes.
Add all the icing ingredients to a small bowl, mix to combine. Add more caramel topping to get a drizzle consistency that you like! (This is enough icing for 2 braids).
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