Y’all! I’ve got the perfect thing for your weekend. Apple Pie Crescents. And I know what you’re thinking—apples and cinnamon in crescent roll dough? Groundbreaking. But I have super fond memories of growing up and making Pampered Chef’s Apple Bundles with my mom. We have an apple peeler/spiralizer and I used to think it was so freaking cool. 😂 It’s still pretty neat. And every now and then my mom will request them and we dig it out from the back of the cabinets and use it.
Like I mentioned, this recipe is originally from Pampered Chef, but I like to make them a little differently so I figured, why not?? I’ll do a blog post on them. They really are super easy and are so so so stinking good when warm. We almost couldn’t wait for them to cool down. A scoop of ice cream will surely cool them down faster, right??
If you’re familiar with this recipe, you’ll know that these are more than just apples rolled up in some dough and baked. You actually juice and zest an orange, pour it into a baking dish with some melted butter, and then arrange the Apple Pie Crescents in the juice mixture. When they’re baking, the crescent roll dough soaks it all up and adds so much flavor. It’s a little bit like crossing orange roll dough with apple pie. If that makes sense and sounds appetizing to you. (It should.)
The Pampered Chef recipe also calls for bread stick dough, but crescent roll dough is far superior in my opinion. The only bad thing is these are best the day they’re made and don’t really make good leftovers. (I mean like, I ate some the next day. It’s not illegal or anything.) Something about the crescent dough is just not as good the second day. BUT this will probably not be much of a problem as these things are delicious and a little bit addicting and you probably won’t have any left after you serve them anyway.
The other major difference between my Apple Pie Crescents and the original Apple Bundles is that originally, you roll apple slices up in dough and then sprinkle sugar and a tiny amount of cinnamon over them once they’re all arranged in the baking dish. My cinnamon-obsessed-self was not satisfied with this and I sprinkled a GENEROUS layer of sugar and apple pie spice on top of the dough before adding the apple slices and rolling up. Then you can sprinkle some more on top if you’d like. 😉
The last thing I’ll say about these babies is that I baked them in Pampered Chef’s Deep Dish Baker, which is a 10-inch round stone baking dish. My mom always made them in this so 🤷♀️ I did too. But you could also use a 9”x13” baking pan, two 8-inch pans, or something similar. I imagine they’ll work in most baking dishes as long as the sides are high enough (so probably not a sheet pan). This recipe makes 16 so as long as you’ve got enough room for that many, you’ll be good!
Anyways, if you’re looking for something fun, simple, and seasonal to whip up this weekend, let it be these!
Looking for more apple recipes? Don’t miss out on these!
Apple Pie Crescents
- 1 large orange
- ¾ cup granulated sugar
- 2 tsp apple pie spice
- 2 8-count packages refrigerated crescent roll dough
- 2 medium Granny Smith apples peeled and thinly sliced
- ½ cup butter melted
- Coarse sugar for sprinkling on top (optional)
- Preheat oven to 375°F and grease a large baking dish. I used a 12” stone baking dish, but this will work in pretty much anything!
- Zest and juice orange. Pour into the prepared dish.
- Whisk together sugar and cinnamon.
- On a lightly floured surface, unravel and separate crescent roll dough. (You’ll need 16 triangles.) It’s helpful to keep any dough you aren’t currently using in the fridge so it doesn’t get too thawed, which makes it softer and harder to work with. I recommend working with about four triangles at a time.
- Sprinkle a generous layer of cinnamon-sugar mixture over each triangle of dough. Place about three apple slices at the large end and roll up, tucking the short end of the dough underneath. Arrange in the prepared baking dish.
- Brush melted butter over each crescent. Sprinkle with coarse sugar if desired. Pour remaining butter into the pan along with the orange juice.
- Bake for 23 to 25 minutes, or until golden brown on top. Remove from oven and let cool slightly. Serve warm with ice cream.
- Apple Pie Crescents are best served the day they’re made.
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