Preparation

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap and refrigerate for 1 hour.
• For filling, combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with ½ teaspoon sugar mixture; dot with ¼ teaspoon butter.
• In a small bowl, whisk egg yolk and water. Brush edges of crusts with egg wash; fold crusts over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in crusts. Sprinkle with coarse sugar and cinnamon-sugar.
• Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.