Description
These Stuffed Cheesecake Fried Apple Pies combine the comforting flavors of cinnamon-spiced apple pie filling with creamy cheesecake inside a crispy, golden-fried crust. Perfectly bite-sized and decadently delicious, these mini fried pies make a delightful dessert or snack for any occasion.
Ingredients
Scale
Pie Crust
- 1 package refrigerated pie crusts (2 crusts), softened
Filling
- 1 1/2 cups apple pie filling, chopped
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
For Frying and Finishing
- Vegetable oil (for frying)
- 1 egg (for egg wash)
- 1 tbsp water
- Optional: cinnamon sugar (for coating)
Instructions
- Prepare Cheesecake Filling: In a small bowl, thoroughly mix softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Set this mixture aside for stuffing.
- Cut Pie Crust Circles: On a lightly floured surface, roll out the pie crusts. Using a large biscuit cutter or a bowl about 4 inches wide, cut out circular shapes for your pies.
- Fill the Crusts: Place approximately 1 teaspoon of the cheesecake mixture and 1 tablespoon of chopped apple pie filling in the center of each pie crust circle.
- Seal the Pies: Fold each circle over to form a half-moon shape. Press the edges firmly with a fork to seal. Mix the egg with water to create an egg wash and brush the edges of the pies to ensure a tight seal.
- Heat the Oil: In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for proper frying.
- Fry the Pies: Fry the pies in batches, cooking each side for 2–3 minutes or until they turn a beautiful golden brown. Avoid overcrowding the pan to keep oil temperature stable.
- Drain and Coat: Remove fried pies from oil and drain on paper towels. While still warm, optionally toss the pies in cinnamon sugar for added sweetness and flavor.
- Serve: Enjoy these fried apple pies warm or at room temperature. For an extra indulgent touch, drizzle with caramel sauce or dust with powdered sugar before serving.
Notes
- Use chilled pie crusts for easier handling and better texture.
- Ensure the oil temperature stays consistent at 350°F to avoid greasy pies.
- Do not overfill the pies to prevent filling leakage during frying.
- If you don’t have cinnamon sugar, you can make it by mixing 1/4 cup sugar with 1 teaspoon cinnamon.
- Store leftovers in an airtight container and reheat gently in a skillet or oven to maintain crispiness.
