These Apple Rings with Cream Cheese Dough are a fun way to enjoy fresh apples during fall. Apple slices are wrapped in a tender, buttery cream cheese pastry, brushed with egg wash, and sprinkled with cinnamon sugar before baking until golden. The apples become soft as they bake, while the pastry turns lightly crisp on the outside and tender inside.
These baked apple rings are easy to prepare with simple ingredients and make a lovely dessert, afternoon snack, or sweet treat to enjoy with a cup of tea or coffee. Serve them warm, on their own or with a drizzle of caramel sauce for an extra special touch.
Why You’ll Love These Apple Rings
- Simple ingredients: You only need a handful of everyday ingredients to make the pastry and prepare the apples.
- No yeast needed: The cream cheese dough comes together quickly, without any rising time.
- A fun way to enjoy apples: Instead of making another apple pie or cake, you get individual apple rings wrapped in golden pastry.
- Perfect for fall: Cinnamon sugar and baked apples make these a lovely treat for apple season.
- Easy to customize: Add a little nutmeg to the cinnamon sugar or serve the rings with caramel sauce for extra flavor.
Ingredients You’ll Need
- Apples: Choose firm apples that hold their shape during baking, such as Granny Smith, Pink Lady, or Gala.
- All-purpose flour: Forms the base of the cream cheese pastry.
- Cream cheese: Adds moisture and tenderness to the dough, with a slight tang that balances the sweetness.
- Unsalted butter: Gives the pastry a rich flavor and tender texture. Keep it cold for easier handling.
- Sugar: A little sugar sweetens the dough, while cinnamon sugar adds a sweet, fragrant coating.
- Cold water: Helps bring the pastry dough together. Add it gradually, using only as much as needed.
- Egg: Used for brushing the pastry, helping it turn golden in the oven.
- Ground cinnamon: Mixed with sugar for a simple, flavorful topping.
- Salt: Enhances the flavor of the pastry.
How to Make Apple Rings with Cream Cheese Dough
1. Make the cream cheese dough.
In a large bowl, combine the flour, sugar, and salt. Add the cold cream cheese and work it into the flour until crumbly. Add the cold butter and rub it in gently, leaving some small pieces visible. Gradually add cold water, mixing just until the dough comes together. Shape into two rectangular pieces, wrap, and refrigerate for at least 1 hour.
2. Prepare the apples.
Wash the apples and peel them if desired. Slice the apples crosswise into rings about 8–10 mm thick. Brush the rings with lemon juice. Remove the cores. Sprinkle cinnamon sugar on both sides of the apple rings.
3. Roll and cut the dough.
On a lightly floured surface, roll the chilled dough into a rectangle about ⅛ inch (3mm) thick. Cut into strips approximately 1/2 inch (1–1.5 cm) wide.
4. Wrap the apple rings.
Wrap the pastry strips around each apple ring, overlapping the edges slightly. Press the ends gently to seal. Arrange the rings on a parchment-lined baking sheet.
5. Brush and sprinkle.
Brush the pastry with beaten egg. Sprinkle more cinnamon sugar over the rings.
6. Bake until golden.
Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, or until the pastry is golden and cooked through. Let cool for a few minutes before serving.
Tips for Making the Best Apple Rings
- Keep the dough cold. Chilled pastry is easier to roll and wrap around the apples. If it becomes sticky or soft, return it to the refrigerator for a few minutes.
- Dry the apple slices well. Apples release moisture during baking, so patting them dry helps prevent soggy pastry.
- Slice the apples evenly. Aim for rings of similar thickness so they bake at the same rate.
- Don’t overwork the dough. Mix only until it comes together to keep the pastry tender.
- Watch the baking time. Thicker apple rings may need a little longer, while thinner ones will bake more quickly.
- Serve with caramel. A drizzle of homemade caramel sauce makes these apple rings even more special.
Frequently Asked Questions
Firm apples that hold their shape during baking work best. Granny Smith apples give a slightly tart flavor, while Gala and Pink Lady apples are sweeter.
No. You can leave the peel on if you prefer. Peeling them gives the rings a softer texture and a more delicate appearance.
Yes. You can prepare the dough a day ahead and keep it wrapped in the refrigerator. Let it sit at room temperature briefly if it is too firm to roll.
For the best results, assemble and bake them shortly before serving. You can prepare the dough in advance, but freshly baked pastry will have the best texture.
Store leftover apple rings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to help the pastry crisp up again.
They are best enjoyed fresh. Freezing may soften the apples and affect the pastry texture, but you can freeze baked rings once completely cooled. Reheat them from frozen in the oven until warmed through.
Serve them with caramel sauce, vanilla ice cream, whipped cream, or a light dusting of powdered sugar. They’re also lovely on their own with coffee or tea.
More Apple Recipes to Try
If you love baking with apples, here are a few more recipes you can try:
- Apple Hand Pies – Buttery pastry filled with tender cinnamon apples, perfect for an afternoon treat.
- Apple Crumble Muffins – Soft apple muffins topped with a buttery cinnamon crumble.
- Apple Cinnamon Rolls – Fluffy rolls filled with spiced apples and finished with cream cheese icing.
- Apple Crisp Pancakes – Fluffy apple pancakes topped with a crunchy streusel.
- Apple Pie – A classic fall dessert with a buttery crust and cinnamon apple filling.
- Apple Crumble – Tender baked apples topped with a crisp, buttery crumble.
- Easy Apple Oatmeal Cookies – Soft, chewy cookies with pieces of apple and warm cinnamon.
- Apple Oatmeal Cups – Convenient apple and oatmeal cups for breakfast or a snack.
I hope you try these Apple Rings with Cream Cheese Dough! If you make them, share a photo on Instagram and tag me. I’d love to see how they turn out!
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Video
Apple Rings with Cream Cheese Dough
Ingredients
For the Cream Cheese Dough
- 2 cups (250g) all-purpose flour
- ⅓ cup (80g) unsalted butter , cold and cubed
- ⅓ cup (80g) cream cheese , cold
- 1 tbsp (15g) sugar
- Pinch of salt
- 3-4 tbsp (45–60ml) cold water , as needed
For the Apple Rings
- 2 large firm apples (350-400g)
- 1 tsp (5g) lemon juice , optional
- 2 tbsp (30g) sugar
- ½ tsp (2g) ground cinnamon
For Brushing and Topping
- 1 egg , beaten
- cinnamon sugar
Instructions
Make the cream cheese dough.
- In a large bowl, combine the flour, sugar, and salt.
- Add the cold cream cheese.
- Work it into the flour until the mixture resembles coarse crumbs.
- Add the cold butter and rub it in gently, leaving some small pieces visible.
- Gradually add the cold water, one tablespoon at a time, mixing just until the dough comes together.
- Avoid overworking the dough.
- Divide the dough into 2 pieces.
- Shape the dough into two flat rectangular pieces, wrap, and refrigerate for at least 1 hour.
Prepare the apples.
- Peel the apples if desired. Cut the apples crosswise into rings about ⅓ inch (8–10mm) thick.
- Lightly brush the slices with lemon juice to prevent browning.
- Remove the cores.
- Mix the sugar and cinnamon in a small bowl, then sprinkle over the rings on both sides.
Roll and cut the dough.
- On a lightly floured surface, roll the chilled dough into a rectangle about ⅛ inch (3mm) thick.
- Cut it into narrow strips approximately ½ inch (1–1.5cm) wide.
- Wrap the pastry strips around each apple ring, overlapping the edges slightly. Press the ends gently to seal. If the dough becomes too soft, return it to the refrigerator for a few minutes.
Prepare for baking.
- Preheat the oven to 350°F (180°C).
- Arrange the wrapped apple rings on a baking sheet lined with parchment paper.
- Brush the pastry with beaten egg.
- Sprinkle cinnamon sugar over the rings.
- Bake for approximately 25–30 minutes, until the pastry is golden and cooked through. The exact time will depend on the thickness of the apples and pastry.
- Let the apple rings cool on the baking sheet for a few minutes before transferring them to a serving plate. Serve warm or at room temperature.
Nutrition
Did you make this recipe?
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