1 package (250 g) Philadelphia Cream Cheese in brick, softened
2 1 cup butter, softened
3 3 1/4 cups flour, divided
4 10 Granny Smith apples, peeled and sliced (about 9 cups)
5 1-1/4 cups granulated sugar
6 1 teaspoon ground cinnamon
7 3/4 cup confectioners’ sugar
8 1 tbsp. water
Preheat oven to 400ºF.
Place cream cheese and butter in a large bowl. Beat with an electric mixer until ingredients are smooth. Gradually add 3 cups of flour, beating just until combined after each addition. Shape dough into two balls. Place one ball on a large sheet of lightly floured wax paper; flatten slightly. Cover with another sheet of lightly floured wax paper. Roll out dough to a rectangle measuring 15 1/2 inches x 10 inches x 1/2 inch. Discard the top sheet of wax paper.
Spray a 15-inch x 10-inch x 1-inch pan with cooking spray. Invert the pan onto the rolled-out dough. Turn pan and dough over (pan will be on the bottom). Remove the other sheet of wax paper. Gently press dough onto the bottom and sides of the pan. Coat apples with remaining flour, granulated sugar, and cinnamon. Spread this mixture over the dough.
Roll out the other ball to form another rectangle. Remove the wax paper from the top. Gently place this dough on top of the apples. Discard wax paper. Fold the edges of the dough over the sides of the pan to seal well. Make several slits in the top pastry to allow steam to escape.
Bake for 35 to 40 minutes or until golden brown.
Let cool for 15 minutes. Meanwhile, mix powdered sugar and water. Drizzle the glaze over the dessert. Cool for 30 minutes and cut into bars.
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