recipe reviews for:

Crescent Pastry Puff

“Apples are in a custardy base wrapped in crescent roll dough. This dessert is finished off with a brush of melted butter and generous sprinkling of cinnamon sugar. The first time I made it I had to copy it for 10 different people and make it again the next day for the rest to sample. Then again copy the recipe 10 more times. Please try, you will love it!”

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Reviewed: Oct. 4, 2009

Our family really enjoyed this. I thought it was fairly simple to put together. I laid out all of the crescent dough and pushed together the seams. My 5 yr old daughter had fun helping me. I didn't read the recipe well enough and mixed all of the apples with the entire amount of sugar/cinnamon mixture, so I just sprinkled a little extra on top afterward. Some of us had it with ice cream, others without. Thanks!

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4kidsinthehouse

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Reviewed: Jan. 15, 2009

sorry, we didn't like this recipe: the directions on how to put the pastry were confusing, but I compromised producing a strudel of sort. The custard filling was cheesey, not like a Danish filling as I expected. All in all, nothing so special. I'm afraid I won't keep it.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 8, 2008

I thought this was very delicious! Used Fat Free cream cheese. I did wish the apples had been a little softer but I will try to cook them a bit first before wrapping them up next time. Thanks!

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purc0044

Cooking Level: Beginning

Home Town: Annandale, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 6, 2008

This was really good! Love the cream cheese filling. Thanks for a keeper!

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S2BR1

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Reviewed: Nov. 27, 2008

Directions on how to lace the pastry was not given well...I had a miserable time trying to figure out how to make it all stay in the cresent roll layout. My end result was definitely not as eye pleasing as the picture.

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Jeannette

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Reviewed: Nov. 15, 2008

Fantastic dessert!! Everybody raved over it at my family reunion. The only thing I changed was that I substituted canned apples for the fresh ones, and it was still delicious. Thanks for such a yummy recipe!

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GrannyDot

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Reviewed: May 11, 2008

i really liked this recipe and would make it again but i did cut back on the apples because i didn't care to put so many in. i think this would also work great with any other fruit filling as well and look forward to trying blueberries next time!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 14, 2008

Ok here are my suggestions: the custard filling is wayyy too much, so I would cut it down by 1/3 next time. Second, I used 3 granny smith apples, which was more than enough. For the crescent pastry, it is very simple. All you do, is unroll it carefully, and pinch all the seams of the triangles together, to restore the rectangular shape, without cuts in it. Then,placed the apple mixture down the center of the dough lengthwise. Cut a few slits perpendicular to the apples (horizontally in direction of the apples), and bring each band to the top of apples one by one to wrap the apples in a nice, almost lattice manner. Pinch sides well to avoid any overflow in the oven. Also, to minimize cleanup, line your baking tray with parchemint paper, or foil, b4 putting the pastry on it. Tastes wonderfully delicious! Such an easy recipe, and the filling doesnt taste like cheese at all. It tastes more like the custard filling in a danish! Thanks for sharing!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 17, 2007

Great recipe. So good and so easy. I also put more cinnamon/sugar mixture on the apples. Plenty left for the topping. 2 large apples or 3 smaller ones is more than enough. Thanks!

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Reviewer:

Edward

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Reviewed: Jun. 23, 2007

Tried with cream cheese only. I think it could be good with cherry pie filling. Instead of cinnamon/sugar, I made a glaze with powdered sugar.

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Reviewer:

C_WHITES_

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Reviewed: Jun. 5, 2007

So, I made some changes: I used two granny smiths and two fujis... I used two sheets of puff pastry, cut into eighths. I spooned two tablespoons of apple chunks and two teaspoons of cream cheese goo onto one half and folded the other side into a little square... And then I had a little bit left over, so I baked it into a custard to spoon over some shortcakes. I made INSTANT friends at this barbeque with my sixteen cute little squares of goodness...

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canary

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Reviewed: Oct. 23, 2006

This is a wonderful recipe, and I highly recommend it. I plan on making it Christmas Eve so we have a quick and delicious breakfast on Christmas morning! When I make it again, however, I think I'll switch to a sweeter apple. I found the Granny Smith to be too tart for this dessert. With a sweeter apple, there would be less need for 1/4 cup of sugar sprinkled on top. Or as the others have commented, maybe use more of that sugar mixture with the apples and less on top to sweeten up those Granny Smiths. I like my idea better though - less sugar, same taste! I also think the three apples I used were too much. A cup measurement would be better here since apples come in sizes small to extra large (i.e., 2 cups of chopped apples (or however much), rather than three apples). I used three large and it was too much. Overall I really like this recipe!!

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Reviewer:

Cheryl

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2005

This recipe turned out very nice. Instead of using cresent roll dough, I used the butterhorn recipe from this site as the dough. I let it chill overnight and then rolled the dough very thin on a cookie sheet. It puffed up nicely and came out great! I think next time I make this, I won't brush it with butter, I think I will just drizzle some carmel sauce over the top. Thanks for this great recipe!

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Reviewer:

Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Oct. 6, 2005

This did not turn out well for me. There was to much filling and it was gooping out everywhere. No way to "braid" it with the filling oozing all over, so I finally wrestled it into a pocket of sorts. Wasn't impressed with the final product either. Tasted like apple cheesecake with a cresent roll crust. Leftovers had to be refrigerated and next day were a soggy mess that I ended up just throwing out.

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Jaxmom35

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 3, 2005

Easy and delicious. Whole fam loved it.

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BELINDAJK

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Reviewed: Feb. 14, 2005

Turned out very well, my wife and I both loved it. Next time we may go a bit lighter on the cream cheese mixture, but overall very good!

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CMCHAFF

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Reviewed: Oct. 31, 2004

This was very easy, and it was very tasty too. I had a hard time trying to figure out how to do the lattice work. I couldn't figure out how to put the two rolls of crescent dough together - it doesn't say anything about rolling it out or anything. Anyway, I used the cuts in the rolls themselves to criss-cross over the apples and cream cheese mixture. I've done stuff like this in a wreath pattern using the same technique (Pampered chef recipes), but you lay out the crescent dough in a circle, then fold it over - I think that would be good too. Also - I used more of the cinnamon/sugar mixture with the apples.

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LOVLILYNNE

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Reviewed: Sep. 6, 2004

This drove everyone crazy just smelling it cook - let alone eating it. I also put more than 1T of the cinnamin sugar mix on the apples - I put at least half and that still left plenty for the topping. Only problem I had was not getting my crescent seams pinched together enough. When I went to cross the 1" pieces, some broke. I also found 3 apples a little too much to easily cover. Maybe 2 to 2 1/2 would be better - depends on the size of the apples. It looked pretty brown after 35 minutes but it tasted perfect. Really great when it's still warm out of the oven.

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DOMMETT

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Reviewed: Mar. 24, 2004

This was so yummy! The filling was simple but delicious, and using crescent rolls made it very easy. It also had an impressive presentation since the criss-crossed dough over the top looked very pretty - I almost hated cutting it! I made this and another dessert for a gathering and this was definitely the hit. I'll be keeping this recipe in my favorites! Thanks, Heidi!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Aug. 19, 2003

This was FABULOUS! Not only did it taste wonderful, it looked beautiful too! The only change I made was to add a little bit more of the cinnamon sugar mixture in with the apples. This will become a frequently made item in my household...thanks Heidi!

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