These apple pie “fries” are a great portable snack to take with you in the morning. The filling will have you thinking apple pie, and the crisp, fresh crust will leave your hands feeling clean when taking this snack on the run. For a more relaxed, at home dish, try serving these apple pie sticks with a vanilla yogurt dipping sauce.
115 g / ½ cup Crystal margarine
120 g / ½ cup Cream cheese, room temperature
60 ml / ¼ cup 35% cream
350 g / 1½ cups All-purpose flour
2 ml / ½ tsp Salt
1 ml / ¼ tsp Baking soda
2 ml / ½ tsp Vinegar
1 can Apple Pie Filling
2 g / 1 tsp ground Cinnamon
1 Whole egg, for washing
Turbinado sugar for garnish
- Preheat your oven to 325F (160C).
- In a large bowl, gently cream together the Crystal margarine, cream cheese and vinegar for 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Into the margarine mixture, add in the flour, salt and baking soda. Gently stir the flour into the fats on low speed until the dough is in several small, pea sized pieces.
- Turn off the mixer and using your hands, begin to squeeze together the pieces of dough into one large ball. Flatten the ball and wrap with plastic wrap. Store the dough in the fridge for at least 1 hour before using.
- While the dough is resting, place the apple pie filling and cinnamon into a blender or food processor. Pulse the filling until it resembles apple sauce, with a few small pieces still remaining. Cover with plastic wrap and set aside until you’re ready to build.
- Once the dough has rested, divide the dough in half. Roll one half into a rectangle, 1/4 inch thick.
- Spread the apple filling evenly across the surface of the dough, leaving a 1/8 inch edge clear around the dough.
- In a small bowl whisk the whole egg with a fork until combined. Using your finger brush the egg wash onto the exposed dough edge.
- Roll out the other half of the dough into a rectangle that is the same size as the base, and place it carefully on top of the bottom layer. Press down on the dough lightly, lifting the dough at the edges, just enough to let any air bubbles out.
- Using a fork, press down the edges of the dough to help seal the two pieces together
- Brush the remaining egg wash across the top of the pastry, and sprinkle with as little or as much turbinado sugar as you desire.
- Now with a sharp chef knife, cut the pastry in half lengthwise. Then starting at one end, begin cutting 1/2 inch strips width wise across the whole pastry.
- Gently transfer the strips to a baking sheet, and bake for 12-15 minutes, or until crisp and golden.
- Remove the strips from the oven and allow them to cool for 10 mites before transferring them to a cooling rack before snacking.
- Once completely cool, these snacks can be stored in an airtight container for up to 1 week.
- If you’re not a big fan of apple, try using pumpkin pie, cherry or even blueberry pie filling.
- Also try replacing the pie filling with your favourite jams or marmalades.