‘Tis the season for baked apple desserts with cinnamon and brown sugar. The scent just exudes fall! I’m playing around with a couple of recipe ideas for Thanksgiving desserts and I found a winner. Apple Pie Croissants use all of the same ingredients as apple pie, except replace the pie crust with a super soft croissant. They taste pretty close to the real deal, yet are WAY easier than a full on apple pie. I love these little individual size portions, they’re just as good as they are fun!
The original recipe called for leaving the apple skin on, but for me, it would all come out in the first bite and was a little tough so I peeled my second batch. Way better! Also, use all of the brown sugar the recipe calls for. I tried to skimp a bit on my first batch, but you should definitely go for it! ;) Serve warm under vanilla ice cream or with an omelet for brunch!
- 1 small apple, peeled, cored, cut into 8 slices (I used Macintosh)
- 3 tablespoons butter, melted
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
- 4 tablespoons packed brown sugar
- 2 teaspoons cinnamon
- vanilla ice cream
- Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
- Brush with melted butter, then sprinkle with brown sugar and cinnamon.
- Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
- Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
- Bake for 15 minutes until golden brown.
- Cool and serve with vanilla ice cream.
What desserts are you all serving for Thanksgiving?
apple pie croissant recipe – slightly adapted from tablespoon.com