Ingredients

The following ingredients have 16 Servings
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup butter, softened
  • 3-1/4 cups flour, divided
  • 10 Granny Smith apples, peeled, sliced (about 9 cups)
  • 1-1/4 cups granulated sugar
  • 1 tsp. ground cinnamon
  • 3/4 cup powdered sugar
  • 1 Tbsp. water

Instruction

  • Heat oven to 400ºF.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
  • Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
  • Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
  • Bake 35 to 40 min. or until golden brown. Cool 15 min.
  • Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.