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Sometimes it’s the easiest recipes that we enjoy most — the ones that only take a few minutes and yield yummy results.
That’s the case with an easy recipe from Pillsbury for apple pie crescents.
I don’t know about you, but for years now I have used refrigerated crescent rolls to make any number of recipes for my family from taco rings to danishes.
This recipe caught my eye because apple pie is a favorite at my house. And I knew it would be a quick and easy recipe to make.
During my dinner break Sunday night, I made a batch of apple pie crescents. It didn’t take but a few minutes to assemble this recipe.
The first step is to slice an apple or two. I had a few small Gala apples in the refrigerator, so I sliced two but didn’t need all of the second apple. I made my slices kind of thin so they would cook quicker. After mixing the apple with some melted butter, I rolled out the eight crescent rolls and sprinkled on a mix of brown sugar and cinnamon. I didn’t have apple pie spice mix.
The next step is to place apples on the crescent roll. Because I had cut my apples in thin slices, I used two thin slices on each roll. Roll them up starting at the shortest of the three triangle sides. Mine were a little messy, and some of the sugar and spice mixture ended up on the outside of the roll, but that was fine. It just added more flavor.
The last step before baking is to brush on some melted butter. The second time I made them, I didn’t brush on any butter and couldn’t tell the difference.
I loved the smell as the apple pie crescents cooked and immediately knew we needed to eat them with ice cream. I served mine and my husband’s with a scoop of vanilla ice cream on the side, arranged close enough to the crescent that the ice cream started to melt. Yum, yum!
The crescents were a hit with Reggie and me and also with my co-workers who got the ones we didn’t eat.
The next day, I made the recipe again. This time I make a few crescents with a ripe peaches. They were delicious as well, and the peach was so tender and full of flavor.
Apple Pie Crescents
1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch wide) slices *
3 tablespoons butter, melted
1 can (8 ounces) refrigerated crescent rolls
1/3 cup packed brown sugar
1 teaspoon apple pie spice
Heat oven to 375 degrees. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside.
In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles.
In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter.
Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.
* The second time I made these, I did not brush on melted butter before cooking. I don’t think it’s necessary. I also used a little more than half of the cinnamon sugar mixture with the first batch. I saved the other half for the next batch but had to make a little more. I didn’t have a Granny Smith apple, so I used a 2 small gala apples. I also used ground cinnamon instead of apple pie spice.