Crescent Apple Danish
This would be wonderful with any type of pie filling. Peaches, strawberry, lemon or cherry would all be amazing. You can just skip the cinnamon sugar part for the strawberry or cherry & lemon fillings. Also, if you don't need so many danishes, just use one tube of crescent rolls and save the leftover pie filling for another time. Just put it in a container with a lid and store in the fridge for up to a week.
- 2 tubes crescent rolls
- 1 can apple pie filling
- 2 tablespoons butter, melted
- Cinnamon sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 teaspoons milk
Preparation time 15mins
Cooking time 30mins
Preheat oven to 350°F.
Separate dough into eight rectangles (only 4 are pictured). Seal perforations.
Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle with cinnamon sugar mixture (2 tablespoons white sugar mixed with 1 teaspoon of cinnamon)
I reuse this little bottle. I add my cinnamon and sugar, shake it up and voila. I always have this cinnamon sugar on hand and it makes it so easy to sprinkle on the dough.
Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
Coil them up like snakes. Now, you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle.
Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Just keep poking and slicing around until all your apples are cut into more manageable pieces.
Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 to 3 tablespoons of apple pie filling.
Sprinkle the tops with a bit more cinnamon sugar mixture. Bake at 350°F for 15 to 18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. These taste best when served warm. Makes 8 danishes.
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