1 cup chopped dried apples
3/4 cup apple juice
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
2 1/2 cups whole grain pastry flour
1 tsp. baking powder
1/4 tsp. salt
8 tbsp. butter, at room temperature
1/4 cup reduced fat cream cheese, at room temperature
1 cup sugar
2 large eggs
1 tsp. lemon extract
In a medium saucepan, combine the apples, apple juice, lemon juice, and cinnamon.
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 35 minutes, or until the apples are tender and most of the juice has been absorbed.
Let cool slightly.
Mash with a fork.
In a medium bowl, mix the flour, baking powder, and salt.
In a large bowl, combine the butter, cream cheese, and sugar.
Using an electrci mixer on medium speed, beat for 3 minutes, or until light and fluffy.
Beat in the eggs and lemon extract.
Gradually beat in the flour mixture.
Cover and refrigerate for at least 1 hour.
Divide the dough in half.
On a floured surface, roll each half into an 11" x 7" rectangle.
Spread half of the apple mixture over each rectangle.
Starting at a long side, roll up tightly.
Pinch to seal.
Wrap in plastic wrap and refrigerate for at least 4 hours, or until firm.
Preheat the oven to 375F.
Cut the rolls into 1/2" thick slices.
Place cut side down, on ungreased baking sheets, leaving about 1/2" between slices.
Bake 1 sheet at a time for 10 minutes, or until lightly brown.
Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.