Apple Pillows
(From: The SleepOver Cookbook, By Hallie Warshaw)
Makes 10
Ingredients:
1 pkg 8ounce refridgerated crescent rolls
1 small apple: peeled & finely chopped
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon light brown sugar
3 tablespoon granulated sugar
Milk for brushing
Cinnamon for sprinkling
Grnaulated sugar for sprinkling
Vegetable cooking spray
Directions:
Preheat oven 350 (make sure the Rack is set in the middle of the oven)
Separate cresent rolls into individual triangles & arrange on a lighly greased baking sheet
In a medium mixing bowl mix together the apple, raisins, pecans, brown sugar & cinnamon
Place teaspoon size portions of the apple mixture onto the center of each triangle
Roll up the dough into a cresent shape
Lightly brush the tops of the crescents with milk & sprinkle with cinnamon & sugar
Bake on the middle rack of the oven for 25min or until golden brown
Remove sheet from the oven place apple pillows on wire rack to cool.
Showing posts with label refrigerated crescent rolls. Show all posts
Showing posts with label refrigerated crescent rolls. Show all posts
Sunday, June 26, 2011
Apple Pillows
Monday, April 4, 2011
Mama's Mini-Cinnis
Mama's Mini-Cinnis
This recipe doubles easily for a crowd.
Yield: 2 dozen
2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Southern Living, FEBRUARY 2002
This recipe doubles easily for a crowd.
Yield: 2 dozen
2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.
Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
Southern Living, FEBRUARY 2002
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