1 (3 oz.) pkg. cream cheese
1/4 c. firm butter
2 c. Bisquick baking mix
1/3 c. milk
Cream Cheese Filling (below)
2 tbsp. sugar
1/2 tsp. ground cinnamon
1 (20 oz.) can apple pie filling
1/4 c. chopped walnuts
Heat oven to 425 degrees.
CUT cream cheese and butter into baking mix. Stir in milk. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead lightly 8 to 10 times. Roll into rectangle, 12 x 8 inches; place on lightly greased cookie sheet.
SPREAD Cream Cheese Filling down center of rectangle. Make cuts, 2-1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling overlapping. Mix sugar and cinnamon; sprinkle over top.
BAKE uncovered until golden, 12 to 15 minutes; cool 10 minutes. Carefully place on wire rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Refrigerate any remaining coffee cake. Makes 4 to 6 servings.
1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. grated lemon peel
2 tsp. lemon juice
Beat all ingredients until well mixed.
High Altitude Directions (3500 to 6500 feet) : No adjustments are necessary.
