Wednesday, May 9, 2012

Mini Crescent Apple Pies



Oh, how I love crescent rolls...is there anything you can't do with them?  I found this recipe over on Pinterest and just had to try it. Desserts like this are perfect for people like me...you love the taste of apple pie, but you don't want to have a whole pie sitting in your fridge...taunting you. With this recipe you can make as many or as few pies as you want!

The original recipe made little bites using each individual triangle. I found those to be not only too small, but messy as well. Only a small amount of filling fit on each triangle and when I tried to seal them, the filling oozed out of the sides. I decided instead to make my pies a little larger by keeping two triangles together to form a rectangle. That way I could fit much more yummy pie filling into each one :)

These were a big hit with Jesse and Heath, and couldn't be easier to make. Plus you can change them up a million different ways by putting different fillings in them. Oooh!!! How cute would that be for little appetizers, or dessert after a family dinner...make a bunch of these with different fillings and let people take what they want! Ok...I totally just excited myself there...I'm definitely gonna try that. Mom, the first dinner I have a my new house when we get back to CT...THIS will be the dessert :)

Anyway, April, over at Mama Loves Food has a bunch of other tasty looking 'crescent roll recipes' that I can't wait to try. These are such a cute little snack...looking forward to trying them with different fillings!

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'Mini Crescent Apple Pies'
Source: Adapted from Mama Loves Food

Ingredients

1 can apple pie filling (21 oz)
2 packages eight count crescent rolls
1/4 cup melted butter
cinnamon sugar

Directions

1.Heat oven to 375. Unroll crescent dough and form 8 rectangles by joining two triangles together. Seal perforations to prevent leaks.

2.In the center of each rectangle drop 2-3 apple pieces from your pie filling.

3.Gather the corners of each rectangle at the top and pinch closed along the sides.

4.Bake on a parchment lined cookie sheet for 10 -12 minutes, or until pockets are turning golden brown.

5.Allow to cool slightly, then drizzle with melted butter and sprinkle with cinnamon sugar...serve warm.



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