This Apple Crescent Casserole is more like an apple dumpling dessert. The apple dumplings are baked in a custard which also earns this recipe a place on the brunch buffet!
Apple Crescent Casserole Recipe
2 tablespoons sugar
1 teaspoon cinnamon
1 – 8 ounce can Pillsbury crescent rolls
1 large apple, peeled , cut into 8 slices
1/2 cup sugar
1/2 cup whipping cream
1/2 tablespoon almond extract
1/2 tablespoon vanilla extract
1/2 cup sliced almonds
Heat oven to 375 degrees. In a small bowl, combine 2 tablespoons sugar and 1 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 ungreased 9-inch round baking dish or pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center.
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
In a small bowl using wire whisk, combine 1/2 cup sugar, whipping cream, almond and vanilla extracts and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake at 375 degrees for 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. Store in refrigerator. Serves 8. This recipe is adapted from the 1996 Pillsbury Best of the Bake Off Cookbook.
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MONDAY: Mop It Up Mondays @ I Should Be Mopping The Floor; Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms; The Bulletin Board @Mrs. Happy Homemaker; Motivate Me Monday @ Keeping It Simple; Market Yourself Monday @Sumos Sweet Stuff; Made By You Monday @ Skip To My Lou; Craft O Maniac Monday @ Craft O Maniac; Mix It Up Monday @ Flour Me With Love; Sunday Showcase Party @ Under The Table and Dreaming
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