Remove the core and thinly slice the apples into approximately 1/8 inch thick slices, cutting the
length from the top to bottom, not crosswise. Combine the apple slices with lemon juice and water
in a bowl and microwave 3 minutes. Allow to cool. Pat the apple slices dry and set aside. Open up
the puff pastry sheets and cut each sheet into 4 even strips to make 8 strips total. Spread cream
cheese evenly onto the strips and sprinkle sugar onto the puff pastry strips. Arrange the apple
slices in a shingled pattern with the skin facing the outside of the strip, sprinkle cinnamon on top
of the apples, and assure that the apples are arranged so that when you fold the pastry lengthwise
the skin of the apple will peek out the side.
Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins with the apples
facing up, and sprinkle lightly with more sugar. Bake for 40 minutes at 375°. Serve warm.
By Draeger's Cooking School
