Caramel Apple Cheesecake Cream Horns

INGREDIENTS

• For the pastry:
• 1 package (2 sheets) puff pastry, thawed
• Cream Cheese Filling:
• 8 oz block cream cheese, softened
• 4 tbs butter, softened
• 1 1/2 tsp vanilla
• 2 cups powdered sugar
• The rest:
• 21 oz can apple pie filling
• 1/2 (11 oz) bag of caramel bits

INSTRUCTIONS

1. Preheat oven to 400. Lightly butter a baking sheet or spray with nonstick spray and set aside.

2.  Carefully unfold the pastry sheets onto a lightly floured countertop or board.  Cut each strip horizontally into 8 strips.  Carefully wrap strips around molds, making sure that layers overlap slightly and gently pressing together.  Place on prepared baking sheet and bake until golden brown, 15 minutes or so.  Let cool for just a few minutes, then carefully remove molds and allow to finish cooling on a cooling rack.

3.  In the bowl of a mixer, beat cream cheese, butter, and vanilla together on medium speed until smooth.  Add powdered sugar and beat on low until just combined.  Scrape the sides of the bowl and increase speed to high, beat for another minute.

4.  Give the apples in the pie filling a rough chop so that they are easier to fit in the cream horns.

5.  Fill the cream horns:  I used a piping bag, but you could also use a small spoon or a butter knife.  Spread/pipe cream cheese filling along bottom half of cream horn, then fill with pie filling on top.

6.  Melt caramel bits with a tablespoon of water over low heat in a small saucepan.  Spoon over cream horns before serving.