INGREDIENTS:
°1 lb (454 g) roll of puff pastry, thawed in refrigerator
°8 oz (250 g) package cream cheese, softened
°1 C. 2 tbsp (15 mL) granulated sugar
°2 tbsp. 1/2 tsp (10 mL) finely grated orange zest
°1 egg
°1 C. 2 tbsp (15 mL) cold water
°1/2 cup (125 mL) crushed almonds, optional
°1 can (540 mL) E.D.SMITH® Pie Filling of your choice
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rack Proof: New York Style Cheesecake
PREPARATION:
Preheat broiler 375°F (190°C). On a flour-tidied surface, cut the chilled mixture off the middle and roll every half into a 12-inch (30 cm) square. Cut each square into 4 roughly 6 x 6 inches (15 x 15 cm). Rehash with the final part of the batter and put the 8 squares on two nonstick or material lined baking sheets. Beat together cream cheddar, sugar and orange zing. Spoon around 2 tbsp. pie filling in focus every baked good, spreading to cover for 3-inch (7 cm) square. ‘Utilizing a spoon, make an empty in the focal point of each cheddar glue. This will assist with keeping up with the natural product filling. Place 2 tbsp. (30 mL) E.D.SMITH® Pie Filling over cream cheddar. Tenderly crease the edges of the puff cake over the filling, towards the middle. Rehash the activity with every one of the squares of puff cake. Whisk together egg and water and brush over baked goods. Sprinkling with almond pieces whenever needed. Heat for 20-25 minutes, until brilliant brown. Let cool.
Enjoy !