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Prep 25min
Total40min
Servings10
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Ingredients
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
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Steps
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.
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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.
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