Study Buddy Guest Post - Apple Pie Cheesecake Bites with Sunshine and Carousels

Hello! I'm Erin from Sunshine and Carousels, I blog about small business, DIY projects and baking. I'm so tickled that Meredith has asked me to share a recipe here on her blog. I'm quite smitten with Meredith and all her knitting and crocheting talent. Meredeth asked me to share a college student friendly recipe and let me tell you....this is it. It is one of the easiest and most tasty things I've ever made.  You just need two bowls, plate, knife, two spoons, toothpicks and a baking sheet. (recipe below)

Apple Pie Cheesecake Bites: 1 package of puff pastry (found in the frozen section), 1/2 package of cream cheese, 2 tablespoons of sugar, 3/4 teaspoon of vanilla, 3 medium apples, 1 teaspoon of cinnamon, 3 tablespoons of brown sugar.  Preheat your oven to 400 degrees. Your puff pasty directions should say something like open pastry and let it thaw for 40 minutes, so lay this out to thaw first.  In one bowl mix your cream cheese, white sugar and vanilla and mix thouroughly. It's best to use room temperature cream cheese for easy mixing.  Next, peel and cut your apples into small cubes. Put your apples in a seperate bowl and add brown sugar and cinnomon. Stir your apples so that they are covered in the cinnomon sugar coating.  Your puff pasty should be folded into thirds making three visible sections when you open it up.  Cut 9 squares out of each pastry sheet (there are two in a package) and lay them on a baking sheet. Spoon your cream cheese mixture to the center of the squares, about a tablespoon or so. Now top your cream cheese centers with a spoonful of apples (about 4-5 cubes). Take your pastry squares and fold the corners upwards (see my photo for the example) and use tooth picks to keep your corners up. You can fold all four corners or just'll work either way. I think the double fold is prettier myself. Bake your pastries for 20 minutes or until the pastry starts to turn a golden color. Let it cool for a few minutes and then serve. To take your tooth picks out without unfolding your pastries slightly twist your tooth picks out as you pull.  Refrigerate for up to 3 days if you don't serve it all immediately .

You can also put your squares into a muffin tin and fill your pastry twice as much to make minature pies. It's up to you.  Both ways turn out great. Be sure to remove your mini-pies immediately after baking so that they don't stick to your muffin pan.

This is honestly one of the most simple recipes, you don't need a blender, pots and pans or anything.  So easy. Enjoy! Thanks for having me Meredeth.  Love,   Erin

*Thank you so much for sharing this recipe Erin! I can't wait to try it after finals! xo Meredith