| 1 | package (8 oz) cream cheese |
| 1/3 | cup sugar |
| 1 | teaspoon grated lemon peel |
| 2 | teaspoons lemon juice |
| 2 | cups Original Bisquick® mix |
| 1 | package (3 oz) cream cheese |
| 1/4 | cup firm butter or margarine |
| 1/3 | cup milk |
| 2 | tablespoons sugar |
| 1/2 | teaspoon ground cinnamon |
| 1 | can (21 oz) apple pie filling |
| 1/4 | cup chopped walnuts |
| 1. | Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve. |
| 2. | In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times. |
| 3. | Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top. |
| 4. | Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator. |
| Heat oven to 450°F. Bake 15 to 20 minutes. |
|
| It's easy to cut dough into strips. Use a sharp knife dipped in Bisquick® mix so it won't stick. |
|
| To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil. |
|
| Blueberry, cherry or peach pie filling can be used instead of the apple. |
Nutrition Information:
380 ( 190); 21g ( 11g, 1g); 45mg; 420mg; 43g ( 1g, 26g); 5g 10%; 0%; 6%; 8% 1 ; 2 ; 0 ; 4 3