Ingredients
The following ingredients have 4 Servings
- 2 refrigerated 9 inch pie crusts
- 8 oz softened Philadelphia Cream Cheese
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon (+ an additional 1/2 tsp)
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 1 cup powdered sugar
- 2-3 tbsp heavy cream
Instruction
- Preheat oven to 350 degrees F.
- Unroll both pie crusts and place onto a lightly floured countertop. Using a 3 inch round 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.
- In a mixing bowl, mix the cream cheese, brown sugar and cinnamon until well combined.
- Place half (12) of the rounds onto a parchment or silpat lined baking sheet. Using a small-medium 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 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.