For those who love baking your bubbe’s special honey or apple cake, Rosh Hashanah is such a lovely time to reconnect with sacred recipes. For those of you whose family dessert recipes leave something to be desired (um, like me), it’s a time to seek out other sweet treats that may start new family traditions.
If an apple pie, a coffee cake, and an ooey gooey monkey bread had a love child, it would be this dessert. This recipe is so stupidly easy, I feel bad even pretending it’s a recipe. It’s fool-proof. It’s semi-homemade. And my husband is scarfing it on the couch next to me while I write these instructions out for you.
Serve it for breakfast. Serve it for dessert. Make it with your kids. And enjoy.
2 cans store-bought biscuits (16 biscuits total)
1 can apple pie filling
8 oz cream cheese
1/8 tsp salt
¼ cup butter
1/3 cup brown sugar
Preheat oven to 350 degrees. Grease a bundt pan
Cut cream cheese into 16 squares.
In a microwave safe bowl, heat up butter and brown sugar, probably for two 30-second intervals. Add salt. Set aside.
Remove biscuits from can and flatten each biscuit. Place cream cheese inside each biscuit and pinch to close into a ball.
Empty apple pie filling into brown sugar-butter mixture and stir.
Spoon 1/3 of apple pie mixture into bottom of pan. Top with half the cream cheese-filled biscuits. Spoon another 1/3 of apple pie mixture on top. Add remaining cream cheese-filled biscuits. Add remaining apple pie mixture on top of that.
Bake for 40-45 minutes, until top is golden and not too liquidy.
Allow to cool around 15 minutes. Loosen the sides of the monkey bread with a spatula or butter knife. Place a platter on top and flip over. Serve warm.