This was a huge hit! The cream cheese filling firms right up after baking to make a nice filling (so don't be afraid of doing the whole amount). I also prefer MORE apples (with much more of the sugar and cinnamon mixed in)- there is plenty of dough to cover the apple and cheese filling. I also pre-cooked the apples for about 5 minutes in the microwave so they would be nice and soft in the pastry.
Some tips on handling the crescent dough:
First of all make sure your dough is straight out of the fridge and is still cold while handling. Use a LARGE cookie sheet or jelly roll pan so both cans of dough fit. Lay them out side by side (longer end of rectangle together) and pinch all seams (or even just buy the new SEAMLESS crescent dough!!). Before putting filling down the center, make cuts along the two longest sides about 3-4 inches long, and one inch wide. Then assemble filling to your liking (I liked pouring the cream cheese first and spreading lightly to be even and then spooning the apples over the top of the cheese so the apples peek through the top). To make a braid pattern- take each strip of dough, twist once and lay across the filling (it doesn't have to go all the way across, just past the middle). Do this in an alternating pattern switching from one side to the next until the whole pastry is "braided".
I hope these tips help!
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This was a huge hit! The cream cheese filling firms right up after baking to make a nice...