So, you know how sometimes guests show up at your house unexpectedly and you need an easy but impressive dessert to throw together last minute?
That never happens at your house?
It never happens at mine either. Mostly because when someone shows up unexpectedly (like the mailman…the UPS man…things along those lines), I duck down and army crawl across the floor where I hold my breath and peek out the bottom of the blinds until they’re gone. Then I wait about five minutes before going out to get my package.
Why do I do that?
Do I want them to think that invisible people that have an online shopping addiction live in my house?
I don’t even know.
It kind of reminds me of when you give a dog a treat and instead of just eating it in front of you, they haul off with it and hide somewhere like we don’t know they eat things.
Since talking this out and coming to the conclusion that A) My mailman thinks I’m a troll who is allergic to sunlight and shops online to fill the void in my soul and B) No one has hungry guests stop by unexpectedly because OMG hello it’s 2012 haven’t you heard of texting first?!, all my reasons that you need to make this dessert happen are out the window.
Well, except for the other ALTERNATE reason, which is that you like to eat yummy stuff that looks pretty.
Here is it:
Pretty and fancy?
Yummy and easy peasy?
Then, lets pretend that there is a photo of me cutting some puff pastry into strips and wrapping it around the molds.
(INVISIBLE PUFF PASTRY AND CREAM HORN MOLD PHOTO)
(I SAID PRETEND!!!!)
I really DID do this, but it turns out that my kitchen looks like dungeon so the photos are all dark and weird and no good for anyone.
Then you bake the molds with the puff pastry wrapped around them, then remove the molds, fill with yummy stuff, and drizzle with caramel.
You can handle that, right?
- 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
- 21 oz can apple pie filling
- 1/2 (11 oz) bag of caramel bits
- Preheat oven to 400. Lightly butter a baking sheet or spray with nonstick spray and set aside.
- 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.
- 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.
- Give the apples in the pie filling a rough chop so that they are easier to fit in the cream horns.
- 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.
- Melt caramel bits with a tablespoon of water over low heat in a small saucepan. Spoon over cream horns before serving.
Trust me when I say you need these in your life.
Also, if you remember, my friend Shelly and I have teamed up this week to bring you tons of Caramel Apple flavored treats!! Today, she is sharing the recipe for Caramel Apple Cheesecake Bars, so pop over and check it out!!
Enjoy and have a happy Thursday!!