1In a mixing bowl, beat cream cheese and butter until smooth. Refrigerate the egg white. Beat egg yolk and 2 tablespoons water into cream cheese mixture. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
2Meanwhile, in a large skillet, toss apples with sugar and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until apples are tender. Remove from the heat.
3Turn the pastry onto a lightly floured surface. Roll to 1/8-in. thickness; cut into 4-in. circles. Top each circle with apple mixture. Brush edges of pastry with water; fold pastry over filling and seal edges well. In a small bowl, whisk egg white and remaining water; brush over pastry. Sprinkle with additional sugar if desired.
1Place on greased baking sheets. Bake at 375 F. for 18-22 minutes or until golden brown. Remove to wire racks to cool. Serve with ice cream if desired. Yield: 2 dozen.
1More good recipes at: www.havefunbaking.com
And check out: www.lovetobakeandcook.blogspot.com
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.