HANDHELD DESSERTS RECIPES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350°F. To make the filling, mix the pumpkin, brown sugar, spices and heavy cream in a bowl.
• Unroll the pre-made dough on a flat surface. There are two in one box.
• Using a 2 1/2 inch biscuit cutter, cut out at least 18 circles. Roll the extra dough out and cut some more with the biscuit cutter.
• Cover a cookie sheet with parchment paper. Place 9 dough circles on the parchment paper.
• Add in about a tablespoon pie filling, then place a dough circle on top. Press together with your fingers to seal them. Then use a fork to get a nice edge.
• Whisk one egg in a small bowl and then brush on top of the dough. Sprinkle with cinnamon and sugar.
• Bake for about 20 minutes or until golden brown. Top with yummy whipped cream and serve with ice cream!