Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 2 Tablespoons sugar
- 1/2 to 1 teaspoons cinnamon
- 1 8-ounce can refrigerated crescent dinner rolls
- 1 large apple, peeled, cored, cut into 8 slices
- 1/2 cup sugar
- 1/2 cup whipping cream
- 1 Tablespoon almond extract or amaretto liqueur
- 1 egg
- 1/2 cup sliced almonds
In small bowl, combine 2 tablespoons sugar, and 1/2 teaspoon cinnamon; blend well. Separate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle, flattening each slightly.
Place apple slice on wide end of each triangle; tuck in edges around apple slice. Roll up, starting at wide end; roll to opposite point. Seal all seams. Place, tip side down, in an ungreased 9-inch round baking dish or a pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center.
Bake at 375 F. for 15 to 20 minutes or until golden brown.
In small bowl using wire whisk, combine 1/2 cup sugar, whipping cream, almond extract, and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake an additional 13 to 18 minutes or until deep golden brown. Cover top of pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm.
Yield: 8 servings
Per serving: 270 calories, 4 grams protein, 31 grams carbohydrates, 15 grams fat, 50 milligrams cholesterol, 250 milligrams sodium, 150 milligrams potassium.
Recipe Source: Pillsbury: Best of the Bake-Off Cookbook: 50th Anniversary Edition by Pillsbury Company (Clarkson Potter)
Reprinted with permission.