Recipe by Heidi Gibbons
"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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1 (8 ounce) package
cream cheese, room temperature
Granny Smith apples - peeled, cored and chopped
2 (10 ounce) cans
refrigerated crescent roll dough
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!
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.
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!
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.
This was a huge hit! The cream cheese filling firms right up after baking to make a nice filling (so don't be afraid of doing the whole amount). I also prefer MORE apples (with much more of the sugar and cinnamon mixed in)- there is plenty of dough to cover the apple and cheese filling. I also pre-cooked the apples for about 5 minutes in the microwave so they would be nice and soft in the pastry.
Some tips on handling the crescent dough:
First of all make sure your dough is straight out of the fridge and is still cold while handling. Use a LARGE cookie sheet or jelly roll pan so both cans of dough fit. Lay them out side by side (longer end of rectangle together) and pinch all seams (or even just buy the new SEAMLESS crescent dough!!). Before putting filling down the center, make cuts along the two longest sides about 3-4 inches long, and one inch wide. Then assemble filling to your liking (I liked pouring the cream cheese first and spreading lightly to be even and then spooning the apples over the top of the cheese so the apples peek through the top). To make a braid pattern- take each strip of dough, twist once and lay across the filling (it doesn't have to go all the way across, just past the middle). Do this in an alternating pattern switching from one side to the next until the whole pastry is "braided".
I hope these tips help!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Crescent Pastry Puff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 241
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