US
UK Apple Pie Shortbread Parfait
This holiday hosting season is here! We’re sharing our most delicious Apple Pie Shortbread Parfait recipe, made with Walker’s All-Butter Shortbread Mini Fingers and Bonne Maman Apple Pie Filling.
Ingredients
1 jar Bonne Maman Apple Pie Filling
Thinly sliced fresh apples, for garnish
¾ cup cold heavy cream
8 oz cream cheese, at room temperature
2 Tbsp full-fat sour cream or whole-milk Greek yogurt
½ cup granulated sugar
1 tsp vanilla bean paste or vanilla extract
¼ tsp ground cinnamon
Method
In a food processor, pulse Walker's Shortbread Fingers until they reach a sand-like texture. Set aside.
In the bowl of a stand mixer, add the cream cheese, sour cream (or Greek yogurt), sugar, vanilla, and cinnamon. Mix on medium speed until smooth and creamy.
In a separate bowl, whip the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
To assemble, use a small glass, a 13 oz jar, or a cup. Add 2–3 tablespoons of crushed shortbread to the bottom. Spoon in enough cheesecake filling to reach about ⅓ of the height of your container. Add an equal layer of Bonne Maman Apple Pie Filling.
Repeat the layers with more cheesecake filling and crushed shortbread. Top with a dollop of Apple Pie Filling, sliced fresh apples, and Walker's Mini Fingers.
Refrigerate parfaits for at least 3–5 hours before serving to chill and set.
