A mimosa is a must-have for brunch! You’ll fall in love with this delectable, exotic variation that replaces orange juice with freshly chopped pineapple. Although champagne is acceptable, I like to use Prosecco or Cava. Adapt the ratio of wine to pineapple puree to your preferences.
| Prep Time: | 35 mins |
| Additional Time: | 55 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup butter, softened
- 3 ¼ cups flour, divided
- 10 Granny Smith apples, peeled, sliced
- 1 ¼ cups granulated sugar
- 1 teaspoon ground cinnamon
- ¾ cup powdered sugar
- 1 tablespoon water
Instructions
- Heat oven to 400 degrees F.
- Beat cream cheese and butter in large bowl with mixer until well 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 15-1/2×10-1/2-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 remaining flour, granulated sugar and cinnamon; 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. Make several slits in top crust to vent.
- Bake 35 to 40 min. or until golden brown.
- Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.
- Prepare recipe as directed, cutting all ingredients in half, assembling dessert in 9-inch square pan and reducing the baking time to 30 to 35 min. or until golden brown. Makes 8 servings.
- The dough is rolled between the sheets of waxed paper both to help prevent the dough from sticking to the work surface and to make it easier to transfer the rolled-out dough to the baking pan.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 140 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was good, was somewhat hard to make though
A bit sweet for me, the next time I will cut the sugar back. I did press some crushed walnuts into the bottom crust before putting in the Apple mixture. It added some texture to it. I will make it again.
Very good I added some pats of butter before adding top crust the crust really makes this pie !
I made this and everyone loved it. It is a really good alternative to apple pie. I put a little maple flavoring in the icing. My grandchldren couldn’t get enough of it.
It was a beautiful bar. Came out of the pan well. Taste was excellent. The crust remained crisp for 3 days. I have to admit, I added more cinnamon. And I didn’t follow the recipe for the glaze. I just made my own- powdered sugar and milk and a touch of vanilla. A word of caution, though: USE the waxed paper as described in the directions. If you are not a pie crust maker, this recipe might not be a good choice for your first pie dough experience. ALSO: no reason that this could not be made into blueberry pie bars, or rhubarb pie bars or any other fruit pie bars. The comparison would be to a 10″ pie filling recipe.
I just made this again for the 3rd time. ( its in my oven now! yum I cant wait!) I use a little bit less sugar though because it was too sweet for me the second time when I added the correct amount. I should have reduced it then but forgot.I added half of that 1/4th cup instead of the whole 1/4th amount. And I use a lot of really good high quality cinnamon, don’t measure but about half a tablespoon or more.. yes I like cinnamon.. . Never have had a problem with the dough not fitting the pan like some of you are. Although I’m using the large glass pan the kind you make lasagna in.. I think its like 14 x 7 or around there. A tip for people having problem getting it to fit is when you roll it in the ball, I square it a bit before you roll it out and then when its close lift off the top paper and share up the corners some so it rolls out more square or rectangle shaped. And make it really thin! I cant help but think maybe they aren’t making it thin ugh because you want it very thin. Then I hold the pan above the dough to be sure its going to fit. I love cimmamon and I always use extra in anything that calls for it and it really does add more flavor. Also I think I added some to the dough the 1st time too. I forgot this time. and it was good Also the 1st 2 times I made this I didn’t have granny smiths because we have apple trees so I used summer reds which are sweet crips and firm and a tiny bit of tart but not as much as granny smiths are so I did add in some lemon juice to i
Yummy!
I made this recipe 3 times. They came out great ea h time. I re moment making twice the recipe of dough, for the Apple filling. Just a thought….worked well for me.
I tried to get my dough thin enough to go on a cookie sheet & couldn’t so I used a large cake pan. I also used in season apples not granny smith…bad idea. They were starting to make their own juice by the time I got the dough done. So I put all of it in the pan & cooked it for longer (40-45 mins). When cooled the dough was not firm. They still taste good but don’t stray from the original recipe. I will try again another time with grannys 🙂
I love this recipe! It is so easy to make and it turns out great everytime I make it. Delicious with vanilla icecream. My husband loves it and he won’t eat apple pie normally.
The filling was very bland, and the crust wasn’t enough to cover the 15×10 pan. Will need some adjustments if I make this again.
Delicious and totally worth the small amount of effort. I had to use another 1/2 tablespoon of water in the glaze to make it usable, and I used a 10×13 instead of what the recipe calls for. It turned out “too good” as my guy says.
better than apple pie…