Thursday, May 20, 2010
The Daily Dish
and this ain't talk soup either homies. It is sinful but I don't care. I do what I want!!
2 refrigerated 9-inch pie crusts
1 brick (8 oz.) softened cream cheese (I used 1/3 less fat cream cheese)
1/4 cup brown sugar, packed
1 tsp. ground cinnamon (1/2 for filling, 1/2 for topping)
1 Tbsp. sugar
2 Tbsp. butter, melted
1 cup powdered sugar
2-3 Tbsp. milk or heavy cream
Preheat oven to 350 degrees F.
Unroll both pie crusts and place onto a lightly floured surface. Using a 3″ round cookie cutter, cut rounds out of crust until all crust is used. You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined. Place half (12) of the rounds onto a parchment or silpat-lined baking sheet. Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts. Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. Gently press edges to seal.
Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture. Bake for 25-30 minutes or until tops of pies are golden brown. Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency. Drizzle over tops of pies. Serve warm.