A dreamy combo of rich cheesecake and warm apple pie, all tucked inside golden-fried dough—ideal for snacks, parties, or indulgent desserts.

1 cup apple pie filling, chopped small

½ cup cream cheese, softened

2 tablespoons powdered sugar

½ teaspoon ground cinnamon

1 package refrigerated pie dough or biscuit dough

Oil for frying (vegetable or canola)

Optional Toppings:

Caramel sauce, for drizzling

Powdered sugar, for dusting

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In a mixing bowl, blend cream cheese, powdered sugar, and cinnamon until smooth.

Fold in chopped apple pie filling evenly.

On a floured surface, roll out dough and cut into 4–5 inch circles.

Spoon about 1 tablespoon of filling onto the center of each circle.

Fold into a half-moon and seal edges by pressing and crimping with a fork.

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry pies in batches, 2–3 minutes per side, until golden and crispy.

Remove with slotted spoon and drain on paper towels.

While warm, drizzle with caramel sauce or dust with powdered sugar, if desired.

Baked Option: Brush pies with egg wash and bake at 375°F (190°C) for 15–20 minutes.

Filling Swaps: Use cherry, blueberry, or peach pie filling instead of apple.

Add Crunch: Add chopped nuts (e.g., walnuts, pecans) to the filling.

Extra Flavor: Toss fried pies in cinnamon-sugar for a sweet finish.

Make Ahead: Assemble pies and refrigerate up to 24 hours before frying.