Prepare the apple filling and cream cheese filling
Sauté apples in melted Tillamook butter over medium heat. Add sugars and cinnamon, cooking until tender (7-8 minutes).
Stir in cornstarch dissolved in 1 tbsp water, cooking until thickened (1-2 minutes). Add lemon juice and let cool.
In a separate bowl, beat Tillamook Cream Cheese and butter until smooth. Mix in powdered sugar and vanilla until creamy. Transfer to a piping bag.
Assemble the pies
Roll out puff pastry and cut each sheet into 8 rectangles (16 total).
Place apple filling on half the rectangles, leaving a border. Pipe cream cheese filling on top of the apples.
Brush the edges with beaten egg, top with another rectangle, and press to seal. Crimp edges with a fork.
Prepare for frying & coating
Heat 2-3 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry 2-3 pies at a time, flipping halfway, until golden brown (3-4 minutes per side). Remove with a slotted spoon and drain on paper towels.
While still warm, dust pies with cinnamon sugar for extra sweetness and crunch.
Serve
Enjoy the warm, crispy pies with their gooey apple and cream cheese filling!
Tip: To make your pies even crispier and prevent a soggy bottom, chill the assembled pies in the freezer for 10-15 minutes before baking. This helps the puff pastry firm up and creates those signature flaky layers while sealing in the filling.
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Tillamook Original
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Owen Han
Owen is a content creator coined the “King of Sandwiches”. He learned how to cook from his first generation Chinese father, Italian mother, and spent countless hours in his Nonna’s kitchen in Italy. Owen’s passion for combining flavors has inspired many mouth-watering recipes.
