Glazed Apple Wreath
Posted by Dottie

1 lemon
4 ounces cream cheese, softened
1 egg yolk
1/4 cup granulated sugar
1/4 cup all-purpose flour, divided
2 packages (8 ounces each) refrigerated crescent rolls
2 firm, red apples such as Braeburn, cored and coarsely chopped
1/3 cup apricot preserves
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar
2 tablespoons sliced almonds, grated

Preheat oven to 375�F. Using Lemon Zester/Scorer, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 1 tablespoon juice; set juice aside. In Classic Batter Bowl, combine cream cheese, lemon zest, egg yolk, granulated sugar and 2 tablespoons of the flour; whisk until smooth using Stainless Steel Whisk.

Unroll crescent dough; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points toward the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center, matching wide ends with triangles already in place. Using Baker's Roller(R), roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center of triangles. Spread cream cheese mixture over center of dough in a continuous circle.

Core apples using Utility Knife. Coarsely chop apples using Food Chopper. In clean batter bowl, combine apples, preserves, cinnamon and remaining flour; toss lightly and spoon over cream cheese mixture.

Beginning with last triangle placed in center of baking stone, bring point of opposite triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of outside and inside triangles to form a wreath. Tuck last end under first.

Bake 25-30 minutes or until golden brown. Meanwhile, in small bowl, whisk powdered sugar and 2-3 teaspoons lemon juice until smooth. Drizzle glaze over wreath. Grate nuts over wreath using Deluxe Cheese Grater. Let stand until glaze is set. Cut into wedges using Utility Knife; serve using Mini-Serving Spatula.

Yield: 10 servings or 20 sample servings

Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 35 mg, Carbohydrate 39 g, Protein 5 g, Sodium 400 mg, Fiber 0 g

Cook's Tip: Pantry Korintje Cinnamon can be substituted for the ground cinnamon, if desired.