This Crescent Roll Apple Danish recipe is made with crescent rolls and topped with apple pie filling and drizzled with icing.
CRESCENT ROLL APPLE DANISHES
Most days I would consider myself a lazy baker. Don’t get me wrong, when I get in the mood and have time, I like to throwdown and go all out preparing dinner and dessert. But most nights, I want to just throw a few things together and call it done.
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Between work, errands, Alex’s school and sports activities, doing laundry and dishes, and my husband’s crazy work schedule, I just don’t have all day to be working on an elaborate meal for dinner as well as a 6 layer cake for dessert. Who does these days?
So take a deep breath and let me solve a very small problem for you…what to make for dessert. And a dessert that won’t break the bank or take a lot of time to make but will make everyone swoon with glee. My hubby is not into a lot of fruit desserts. Apple is about all he can stomach so I went with apple for these danishes. But feel free to use whatever fruit filling your family prefers.
WHAT YOU’LL NEED:
apple pie filling
HOW TO MAKE CRESCENT ROLL APPLE DANISHES:
Open can of apple pie filling and using a knife, cut apple slices into smaller chunks. Just keep poking and slicing around until all your apples are cut into more manageable pieces.
Top each crescent roll “coil” with about 2-3 tablespoons of apple pie filling. Sprinkle the tops with a bit more cinnamon sugar mixture.
Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish. These taste best when served warm. Makes 8 danishes.
Cook’s Note: This would be wonderful with any type of pie filling. Peaches, strawberry, lemon or cherry would all be amazing. You can just skip the cinnamon sugar part for the strawberry or cherry & lemon fillings. Also, if you don’t need so many danishes, just use one tube of crescent rolls and save the leftover pie filling for another time. Just put it in a container with a lid and store in the fridge for up to a week.
Originally published: May 2011
Updated & republished: May 2019
CRESCENT ROLL APPLE DANISHES
- 2 tube crescent rolls (8 crescent rolls per tube)
- 1 (20 oz) can apple pie filling
- 2 tbsp butter, melted
- 3 tbsp cinnamon sugar
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 3-4 tsp milk
- Preheat oven to 350 degrees (F)
- Separate all the crescent roll dough into eight rectangles. (2 crescent roll triangles make one rectangle)
- Seal perforations
- Using a brush or spoon, spread melted butter all over crescent rolls.
- Sprinkle with cinnamon sugar mixture (2 tbsp. white sugar mixed with 1 teaspoon of cinnamon)
- Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
- Spread out the dough in the center to make room for the filling.
- Place on cookie sheet that has been sprayed with nonstick spray.
- Open can of apple pie filling and using a knife, cut apple slices into smaller chunks.
- Top each coil with about 2-3 tablespoons of apple pie filling.
- Sprinkle the tops with a bit more cinnamon sugar mixture.
- Bake at 350(F) for 15-18 minutes, or until golden brown.
- For the glaze, in a bowl, combine powdered sugar, vanilla and milk.
- Stir until smooth and drizzle over each warm danish.