This Apple Crescent Roll Pastry Ring is so easy to throw together with ready-made crescent rolls and fresh apples. A maple and cinnamon glaze top of this delightful confection. Substitute with your favorite pie fillings for an even quicker preparation.You know it is officially apple and pumpkin recipe season when Panera brings back that Autumn Squash Soup and Pumpkin Lattes (alcohol additions sometimes necessary) are flowing over at Starbucks…yippy! Its time to live and breath pumpkin until the grocery store runs out of those cans that have been collecting dust all summer long.
I went completely manic baker over the weekend and thought it would be a great opportunity to catch up on some recipe testing. My first go of it was an epic fail (unless muffin wrappers are edible), but things started to look up after this baby came out of the oven. There is nothing more satisfying than the aroma of baked apples and sales on booties to mark the beginning of fall.
My Candy Cane Crescent Roll Breakfast Pastry was so wildly popular over the holidays, that I thought an apple version was on point for the fall season. Fresh, Granny Smith apples just make everything better after all. A quick swim in the frying pan with plenty of cinnamon has them ready to meet their doughy friends in the oven. It just doesn’t get any easier or more gratifying than this.
I was so exhausted after my first recipe fail (drinks may have ensued), that I completely bypassed taking decent pictures (SO BAD)of the crescent rolling process. Have no fear, it is super easy! Just overlap the large end of the triangle bases (geometry is not always are friend). Some finagling may be necessary to make them a nice round shape that actually fits on the cookie sheet like a beautiful sunflower. Add the apples to the overlapping ends of your sunflower and wrap the short end of the triangle over the top (a good tuck job is in order here).
All this tucking and folding talk has me thirsty and ready for a good cocktail. Check out my Cocktail Page for more fall inspiration. Caramel Apple Sangrias and Spiked Pumpkin Lattes will have you falling for fall all over again. It is never too early to plan your transition from fall flavors to winter holidays with this Candy Cane Crescent Roll version.
- 2 Packages of refrigerated crescent rolls
- 3 Granny Smith apples; peeled and thinly sliced
- 1/3 C. Brown Sugar
- 3 Tbsp. Butter
- 1/2 Tsp. Cinnamon
- 1/8 Tsp. Nutmeg
- 1 C. Powdered Sugar
- 3 Tbsp. Milk
- 2 Tbsp. Maple Syrup
- 1/2 Tsp. Cinnamon
Melt butter in a large skillet on medium heat.
Add apples and saute until softened for around 6 minutes.
Add brown sugar, nutmeg and cinnamon; allow to boil while stirring constantly for around 2-3 minutes or until thickened. Allow to cool and thicken slightly before adding to crescent rolls.
Arrange crescent rolls in a circular pattern on flat cookie sheet so that large bases of the triangles are overlapping slightly.
Add a small spoonful of the apple mixture over the overlapping triangle bases.
Fold the short end of the crescent triangle over the top of the base and press down to seal.
Bake for 350 degrees for around 20 minutes or until lightly golden brown.
Prepare the glaze:
Beat together powdered sugar, milk, cinnamon and maple syrup until smooth.
Use a teaspoon to spoon over the top of the pastry ring. Don't be afraid to really coat it!
Serve slightly warm!