FLAKEY APPLES & CREAM

4 cups Granny Smith apples, peeled and sliced

1/2 cup graham cracker crumbs, crushed

1 1/2 teaspoons grated lemon peel

1 teaspoon cinnamon

3/4 cup sugar

16 ounces cream cheese, softened

2 eggs

1/2 cup sugar

1 teaspoon vanilla

1 package phyllo dough

1/2 cup melted butter

Combine apples, graham cracker crumbs, cinnamon and 3/4 cup sugar. Set aside. Beat cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Unwrap phyllo dough and place on waxed paper. Cover with a slightly damp dish towel.

Working quickly, brush the top piece of phyllo with melted butter. Lift off three layers of dough and line a 9-inch springform pan. Brush the next layer with butter and lift off three more layers. Add these to the pan running the opposite direction of the first three layers. Repeat this process two more times.

Pour the apple mixture into the bottom of the phyllo-lined pan. Cut two 9-inch circles of dough from the remaining phyllo.

Place the circles on top of the apple mixture. Pour in the cream cheese mixture. Fold the edges of the dough over top of the filling. Trim away excess dough.

Bake at 350 degrees 35-40 minutes or until golden brown. Meanwhile, garnish with phyllo roses made by cutting remaining dough into thirds lengthwise. Brush the strips with melted butter and roll up in a rose design. Arrange the roses on top during the last 20 minutes of baking time. Cool dessert and remove sides of pan. Dust with sifted powdered sugar. Serves 12.

— Renae Woods, Ogden, grand prize, 1995 Mrs. Fields Calendar Favorites
Submitted courtesy Shannon D.