I would feel silly acting as though this is a recipe – it’s not difficult enough to be a recipe – so, let’s just call it ‘the sharing of an idea’, shall we?
As I mentioned before, in this post for my Apple and Pumpkin Spice Strudel, I found some Alouette Pumpkin Spice spreadable cheese at my local Aldi. I decided to use it with some refrigerated crescent rolls and a simple glaze.
All that I did was to unroll the pastries, add in the pumpkin spice spread, rolled up the rolls – and baked per the instructions on the can of crescent rolls.
While the rolls were baking, I made a simple powdered sugar glaze (no measurements – I just added heavy cream to a small amount of powdered sugar, until it was the correct consistency.
When the rolls came out of the oven, I immediately put the glaze over them, so it was melty (is that a word? it should be!) and delicious!
A week or so ago, I found the Pumpkin Spice Alouette Spreadable Cheese in my local Aldi. Since then, I’ve been trying to think of how I might use this cheese in recipe – did I want to try for something savory (the cheese is sweet on it’s own) or do a dessert of sweet dish.
This morning, I decided – sweet – and I wanted to pair it with apples. Yes, yes, I know – I’ve been on a huge apple kick lately – my oldest child reminded me of this – but, it is apple season, after all! I have no shame about it, at all!
I started by slicing 4 -5 small apples (I combined a couple honey crisp with whatever ‘baking apples’ that Walmart had on sale, in a bag, last week), thinly.
In a large bowl, I combined the apples with cinnamon, white sugar, brown sugar and flour.
After mixing well, I let the apple mixture sit while I prepped the rest of the strudel.
I used a store bought, refrigerated, pie crust. I just rolled it out on parchment paper, then added 2 tbsp of the Alouette Pumpkin Spice Spreadable Cheese to the center of the pie crust.
I topped the cheese, with the apple mixture.
Then, I closed up the strudel. You can do a full closure by just folding over the pie crust (and put a couple slits to vent the strudel) – or do what I did, and do small slices on either side of the apples and the overlap the slices, in the center.
I then topped the strudel with an egg wash and sprinkled on some sugar. I placed the strudel (with the parchment paper) onto a baking pan and baked in a 425 degree oven, for approximately 30 minutes. Once your pie crust is golden brown, you’ll know you’re good to go!
After removing the strudel from the oven, I let it sit for about 15 minutes. Then, I topped it with melted Cinnamon Bun Spread from Trader Joe’s.
Easy Apple and Pumpkin Spice Strudel
1 refrigerated pie crust 3-4 apples (sliced thin) 2 tbsp Pumpkin Spice Alouette Cheese 1/4 cup sugar (+ 1/2 tbsp for top of strudel) 1 tbsp brown sugar 1 1/2 tbsp all purpose flour 1/2 tbsp cinnamon Juice of 1 small lemon (or 1/2 larger lemon) 2 tbsp Trader Joe’s Cinnamon Bun Spread
Slice apples thin
Mix apples with sugars, flour, cinnamon and lemon juice – set aside
Roll out room temperature pie crust
Put room temperature Pumpkin Spice Alouette Cheese onto middle of pie crust
Top Alouette Cheese with apple mixture
Close pie crust, as you wish (I did small slices on each side and tried to overlap them at the center – I left the ends open, for a more rustic appearance)
Brush top of strudel with an egg wash
Sprinkle sugar over top
Bake in 425 degree oven, for 30 minutes (or until the pie crust is golden brown)
In microwave, melt 2 tbsp of the Trader Joe’s Cinnamon Bun Spread and drizzle over top of strudel, prior to serving.
Michelle Can Cook! 