Ingredients:

  • 500g all-purpose flour
  • 240ml warm milk
  • 67g granulated sugar
  • 7g active dry yeast
  • 113g unsalted butter, softened
  • 1 large egg, room temperature
  • 3g salt
  • 225g full-fat cream cheese, softened
  • 30g powdered sugar
  • 5ml pure vanilla extract
  • 15g unsalted butter, softened
  • 450g Granny Smith apples, peeled and finely diced
  • 50g brown sugar, packed
  • 2g ground cinnamon
  • 15ml lemon juice
  • 8g cornstarch
  • 15ml water
  • 30g unsalted butter

Instructions:

  1. Combine warm milk and 1 tablespoon of the sugar in a bowl. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Combine flour, remaining sugar, and salt. Add the yeast mixture and egg. Mix on low until a shaggy dough forms.
  3. Add softened butter one tablespoon at a time, mixing until the dough is smooth and slightly tacky.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes or until doubled in size.
  5. Refrigerate the risen dough for 30 minutes for easier shaping.
  6. Melt 30g butter in a saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and lemon juice.
  7. Cook for 8-10 minutes until apples are tender and the liquid has reduced.
  8. Stir in the cornstarch slurry (cornstarch mixed with water). Simmer for 2 more minutes until the mixture is glossy and thick, then cool completely.
  9. Mix softened cream cheese, powdered sugar, vanilla extract, and 15g softened butter until smooth.
  10. Punch down the dough and divide it into 24 equal small balls (about 1.5 inches wide).
  11. Place balls on a parchment-lined sheet. Use your thumb to press a deep indentation into the center of each ball.
  12. Spoon 1 teaspoon of the cream cheese base into each well, then top with a spoonful of the cooled apple filling.
  13. Bake in the oven for 20 minutes or until the crust is mahogany-colored.