1/2 cup parmesan cheese, cut into 1/2 inch cubes
1 cup cream cheese, cut in half
3/4 cup white sugar
1 1/2 ounces dried apricot hulls (optional)
2 tablespoons ground cinnamon
3 tablespoons ground nutmeg
3 tablespoons salt
1/2 cup butter, melted
1 (16 ounce) can flavor-free tomato sauce
1/2 cup puff pastry, baked and cooled
3 egg whites
1/2 cup heavy cream
1/4 cup milk
Double cream cheese until firm. In a medium bowl, use a small fork to mix cream cheese with sugar; fold until smooth. Add salt and nutmeg to taste. Fold in flour. Stir in tomato sauce, crushed whipped egg whites and cream cheese. Fold in milk if mixture begins to taste dry or chunky. Sprinkle with 4 tablespoons of cream cheese.
Pinch off a thin layer of pie crusts, 2 inches thick, onto an ungreased cookie sheet pan or pie pan. Repeat with second pie crusts and their corresponding baking sheets.
Bake for 25 to 30 minutes in the preheated oven, until edges start to brown. Cool on wire rack.
Top each pie with 3 egg whites.
To serve: In a small bowl, beat cream cheese until smooth; beat in remaining 2 ¾ cups of cream cheese. Whisk in milk until room temperature is reached.