Apple Pie Salt Bread
By: Erin Lim @erinscozykitchen
Made With:
Salt bread, or shio pan, is a Japanese-style soft, fluffy bread roll with a crispy golden outer crust. Stuffed with apple pie and whipped cheesecake filling, then topped with a brown sugar cinnamon streusel, these festive stuffed rolls feature warm McCormick spices and rich vanilla extract for the ultimate holiday dessert. Recipe and Photo Credit: Erin Lim @erinscozykitchen
Salt bread, or shio pan, is a Japanese-style soft, fluffy bread roll with a crispy golden outer crust. Stuffed with apple pie and whipped cheesecake filling, then topped with a brown sugar cinnamon streusel, these festive stuffed rolls feature warm McCormick spices and rich vanilla extract for the ultimate holiday dessert. Recipe and Photo Credit: Erin Lim @erinscozykitchen
Key products
Instructions
Instructions
- For the Apple Pie Filling, combine the apples, granulated sugar, brown sugar, lemon juice, salt, cinnamon, and apple pie spice in a large saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- In a separate small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch slurry into the apple mixture and stir until thickened. Remove from heat and let cool completely.
- For the Streusel, Preheat oven to 350°F. Whisk together flour, brown sugar, salt, and cinnamon in a large mixing bowl. Add butter and use a rubber spatula or your hands to mix until the mixture is blended but crumbly. Spread onto a sheet pan and bake for 10 minutes. Let cool, then break into small crumbs if needed.
- For the Whipped Cheesecake Topping, beat heavy cream to soft peaks in a large bowl with electric mixer. In a separate bowl, mix together cream cheese, confectioners’ sugar, cinnamon, and vanilla until smooth. Fold the whipped cream into the cream cheese mixture until completely combined, fluffy, and smooth. Transfer to a piping bag.
- To Assemble, transfer the cooled apple pie filling to a piping bag. Cut a slit down the center of each salt bread roll. Pipe the warm apple pie filling into the center of each roll, filling generously. Pipe the whipped cheesecake topping on top of each roll. Garnish with brown sugar streusel and a spoonful of extra apple pie filling.
