hand-held apple pies

How To Make hand-held apple pies

• 1

  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 wrap and refrigerate for 1 hour. Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls
• 2

  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.
• 3

  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.
• 4

  To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper
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