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Country French Apple Crescent Casserole |
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Serves: 8 Print this RecipeSharon Richardson - Dallas, Texas Bake-Off® Contest 34, 1990 Prize Winner This recipe for apple dumplings in custard earns a place on the brunch buffet as well as the dessert table. DUMPLINGS 2 tablespoons sugar 1/2 to 1 teaspoon cinnamon 1 (8-ounce) can refrigerated crescent rolls, dinner rolls 1 large apple, peeled, cut into 8 slices SAUCE 1/2 cup sugar 1/2 cup whipping cream 1 tablespoon almond extract or amaretto 1 egg TOPPING 1/2 cup sliced almonds Cinnamon Heat oven to 375°F. 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 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°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 at 375°F. 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. Nutrition Per Serving: Calories 270; Protein 4g; Carbohydrate 31g; Fat 15g; Sodium 250mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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