Description
Apple Cinnamon Pretzel Salad is a layered dessert featuring a salty pretzel crust, creamy sweet filling, and spiced apple topping. The combination of crunchy, creamy, and fruity layers makes it a crowd-pleasing treat perfect for any occasion.
Ingredients
Units
Scale
- Crust:
- 4 cups pretzels, finely ground
- 12 tbsp butter, melted
- 1/3 cup sugar
- Filling:
- 16 oz cream cheese, room temperature
- 8 oz whipping cream
- 1 1/2 cups powdered sugar
- Apple Pie Filling:
- 5 cups Granny Smith apples, peeled and thinly sliced
- 1/2 lemon, juiced
- 1 cup sugar
- Pinch of salt
- 1 tsp ground cinnamon
- 1/16 tsp ground cloves
- 1/16 tsp ground nutmeg
- 1/2 cup water
- 2 tbsp cornstarch + 3 tbsp water for slurry
Instructions
- Preheat oven to 350°F (175°C). Mix ground pretzels, melted butter, and sugar. Press into the bottom of a 9×13 inch pan and bake for 10 minutes. Let cool.
- In a bowl, beat cream cheese until smooth. Whip in the whipping cream and powdered sugar until fluffy. Spread evenly over the cooled crust.
- For the apple pie filling, combine apples, lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water in a saucepan. Cook over medium heat until apples are tender, about 5–7 minutes.
- Mix cornstarch with 3 tbsp water to make a slurry. Add to the apple mixture and cook until thickened. Allow to cool slightly.
- Spread the apple filling over the cream cheese layer.
- Refrigerate for at least 2 hours before serving to set the layers.
Notes
- Use tart apples like Granny Smith for balanced sweetness.
- For extra crunch, lightly toast the pretzel crust before adding the cream layer.
- Can be made a day ahead for enhanced flavors.
- Optional: sprinkle cinnamon sugar on top for garnish before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg