1can of Pillsbury Crescent rolls or 1 sheet of ready rolled puff pastry
8ozcream cheeseroom temperature
3Tablespoons– 4 powdered sugar
3Granny Smith Apples
Squeeze of lemon juice
2Tablespoonsbuttermelted or milk
Sugar for sprinkling
Pre heat oven to 350 F or 180 C.
Unroll and spread the crescent rolls or puff pastry sheets flat then cut in half as the photo below. Try and aim for about 14 cm / 5.5 Inches in width or thereabouts. Place the pastry on a greased baking tray or lined with parchment paper.
Peel, core and cut the apples in to small bite sized chunks. Add to a mixing bowl together with the dried cranberries and squeeze of lemon juice, pumpkin spice and 2 Tablespoons of regular sugar.
In a separate bowl, add the cream cheese and powdered sugar and mix so it is a thick paste. Then transfer to the apple mixture and combine well.
Spread the mixture evenly on HALF of the crescent roll / puff pastry layer, leaving some space at the sides. Brush edges with milk.
Carefully fold the pastry over and using a fork, press down the edges. Using scissors, snip a few holes along the top to allow the steam to escape during cooking. (This will make sure you get a nice crisp pastry). Brush the top with milk or melted butter. Sprinkle with sugar and place in the oven for about 30 - 35 minutes, until golden.