Apple Pie Crescent Rolls
Buttery soft apple pie crescent rolls packed with warm cinnamon, tender apples, and topped with powdered sugar.
Servings: 16 servings
Calories: 164kcal
Equipment
- baking sheet
- Medium Saucepan
- wooden spoon
Ingredients
- 2 cans Crescent Roll Dough
- 2 medium Apples finely diced
- 5 tablespoon Butter
- ¼ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 tablespoon Flour
- 1 large egg whisked
- Powdered Sugar for dusting on top
Instructions
- Rinse and dice the apples into small cubes. Add the butter to a pan on medium heat.
- Pour in the apples and cook until tender, 5-7 minutes. Add the brown sugar, vanilla, cinnamon and cornstarch or flour, then continue to cook on a medium-low heat until the apples are very fork tender and the mixture becomes thick, approximately another 5-6 minutes. Set aside.
- Lay out the crescent dough and separate into triangles.
- Fill one corner of the pastry with the apple filling, then roll until the dough meets the other edge, sealing the sides closed with your fingertips.
- Brush egg wash on top, then bake at 350º for 14-15 minutes. Let cool, then dust with powdered sugar and serve.
Notes
Dice the apples Slice them thin then dice them into smaller cubes so they aren’t super clunky and chunky when rolled into the dough.
Don’t overfill: A small spoonful of apple filling is just the right amount to keep the rolls from bursting open or seeping out of the sides.
Seam side down: When placing the crescent rolls onto the baking sheet, place the seam side down so that it prevents the roll from opening.
Dust after baking: Let the rolls cool slightly before sprinkling powdered sugar so it doesn’t melt right away.
Nutrition
Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 256mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
