Baked Apple Crescents
Inspired by Starbucks' apple croissants, these baked apple crescents are the perfect fall treat, are super easy to make, and are not overly sweet, but just right. We made these using a basic apple pie filling recipe…
- 1 can Pillsbury original crescent pastry dough
- 1 large honey crisp apple diced
- 1 large fuji apple diced
- ⅓ cup sugar
- 3 tbsp water
- 2 tbsp butter
- 1 tsp cinnamon
- 2 tbsp water + 1 tsp cornstarch
Egg Wash & Sugar
- 1 egg
- 1 tbsp water
- Coarse confectioner’s sugar
- Keep crescent pastry dough in the fridge. Grease 6 cups of a muffin tin with butter and get out a large cutting board. Preheat oven to 375. Chop apples and put them in a bowl.
- In a medium pot with lid, melt 2 tbsp butter over medium heat and add 1 tsp cinnamon. Once melted, add diced apples, 3 tbsp water, and sugar. Combine, cover, and cook until slightly softened, about 6-8 minutes.
- In a small bowl, combine 2 tbsp water with 1 tsp cornstarch. Add this mixture to the apples and continue cooking until softened to your liking. Let cool toward room temperature.
- In a small bowl, whisk an egg and 1 tbsp water. You’ll also need a basting brush.
- Pull the crescents out of the fridge. Assemble these quickly so the dough doesn’t have a chance to warm up. On the cutting board, unroll and cut the dough into 12 even rectangular strips (we made 2 cuts across the shorter side, then 3 cuts across the longer side). Slightly stretch each piece and lay them crisscrossed, 2 per muffin cup. Make sure there’s about a half-inch hanging over the sides once you press them into the cup. Scoop a medium spoonful of apples into each, then pinch the sides together slightly.
- Lightly brush with egg wash, then sprinkle confectioner’s sugar on the dough. Bake for 12-13 minutes. Remove from oven and let sit for 3-5 minutes, then use a butter knife to gently release them and cool for 5 minutes on a rack.
Hope you enjoy!