Adrians Boutique

Pam Rush
Salina, Ks.

What You Need:
1 pkg. (8oz.) Philadelphia cream cheese, softened
1 c. butter, softened
3 1/4 c. flour, divided
10 Granny smith apples, peeled, sliced (about 9 cups)
1 1/4 cups granulated sugar
1 tsp. ground cinnamon
3/4 c. powdered sugar
1 tbsp. water

Make It:
Heat oven to 400F. Beat cream cheese and butter in a large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on a large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15 1/2 x 10 1/2 inch rectangle. Discard top sheet of waxed paper. Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together (Pan will be on the bottom). Remove second waxed paper sheet; gently press dough onto the bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust. Repeat rolling out of remaining dough ball to make a second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose the apples. Make several slits in top crust to vent. Bake 35-40 minutes or until golden brown. Cool dessert 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 minutes before cutting into bars.