Easy Apple Danishes (+Video)
This recipe for Easy Apple Danishes is made with crescent rolls and topped with apple pie filling and drizzled with icing.
A SIMPLE DANISH RECIPE WITH CRESCENT ROLLS
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 days, I want to just throw a few things together and call it done.
TIPS FOR MAKING DANISHES WITH CRESCENT ROLLS:
- This recipe can be used in so many ways! It can be breakfast, brunch or even dessert!
- You can use any canned pie filling you enjoy so it’s easy play around with different flavors!
- Don’t need as many danishes? Just use one can of crescent rolls.
- These can be frozen. Wrap each in plastic wrap then put in a freezer safe Ziploc bag and freeze for up to 3 months. Warm up in the oven, microwave or air fryer.
- To make cinnamon sugar, combine 1/2 cup granulated sugar with 2 Tablespoons ground cinnamon.
- Salted or unsalted butter can be used. It’s your personal preference. I prefer to use salted butter.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- crescent rolls
- apple pie filling
- butter
- cinnamon sugar
- powdered sugar
- vanilla extract
- milk
HOW TO MAKE EASY APPLE DANISHES:
Preheat oven to 350F degrees. Separate dough into eight rectangles (only 4 are pictured). 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. Coil them up like snakes. Place on cookie sheet that has been sprayed with nonstick spray.
Now, you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle.
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.
CRAVING MORE RECIPES?
Easy Apple Danishes (+Video)
Ingredients
- 2 (8 ounce) tubes crescent rolls (8 crescent rolls per tube)
- 20 ounce can apple pie filling
- 2 Tablespoons salted butter, melted (unsalted can be used)
- 3 Tablespoons cinnamon sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3-4 teaspoon milk
Instructions
- 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 tablespoons white sugar mixed with 1 teaspoon of cinnamon)
- Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
- Place on cookie sheet that has been sprayed with nonstick spray. Spread out the dough in the center to make room for the filling.
- 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.
Video
Notes
- Best served warm. This would be wonderful with any type of pie filling. Peaches, strawberry or cherry would all be amazing. You can just skip the cinnamon sugar part for the strawberry or cherry 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.
- To make cinnamon sugar just combine 1/2 cup of granulated sugar with 2 Tablespoons of ground cinnamon.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: May 2011
Updated & republished: May 2019
Just made these for the 1st time. My husband has already eaten 2 right out of the oven!! They are delicious. I am looking forward to making different flavors, especially cherry. Easy to make but can look harder than they are if you aren’t an experienced baker!! Thank you so much!!
That makes me so happy to hear! I love creating simple recipes that taste like you spent hours working on it but didn’t LOL. Thank you Cathy!
I’ve made this recipe with Puff Pastry instead of Crescent Dough. It comes out the same and you can make different sizes. Used lemon and cherry pie filling and baked it with the fruit. Comes out great. Made them for my Bunco Club. Went fast! Some even took some home with them!
Love your idea’s
I made these this weekend and they are fantastic. My husband said they are much better than any you buy. I will be making these again.
Easy and awesome!
Just made these today in preparation for making for Christmas Breakfast. Yummy! (Thank you Brandie). What I noted that might help someone else..maybe it’s me, 1. I always find crescent roll dough sticks to my cutting board, especially if it requires “pinching” the seams closed, even if I open it right out of the fridge. I’ve found a very light sprinkling of flour on the board prior to opening the dough helps and doesn’t affect the end result. 2. Make sure to tuck in the ends WELL as you finish up the coiling, as Brandie’s picture shows or they will come apart (doesn’t affect taste just look!)..and last but not least, 3. I did read that other’s thought that cooking the crescent coil first would result in a better outcome but I didn’t find that to be so. If you put the “shell” in to cook (I tried 5 minutes) first, it expands and you lose your “hole” for the fruit filling. Tasted fine,but the non-precooked crescent coil worked just fine.
Thank you so very much Nancy! All are very good points and tips for anyone else who makes them. Thank you for taking the time to come back and comment!!
I would love to make with lemon. Filling. Could I substitute lemon for apples.
Hi Audrey – I don’t think that would work. I would imagine it would become a gooey mess unfortunately…
I made these for Father’s Day breakfast! They turned out perfectly! My husband loved them! Will definitely make them again????
Brandie, These look fabulous! However looking at the picture with the ingredients I see two cans of crescent rolls, the recipe only lists one can of crescent rolls. So is it one or two cans? Sorry for being so dense, but I do want to have everything so I can make these and soon! Thank you again for sharing this recipe.
Claudine in Fort Worth, TX
Hey Claudine! One can will make 4 danishes. Each tube has 8 crescent rolls in it. You combine two of the crescent rolls to make one danish. Hope that helps! 🙂
Thanks Brandie for getting back to me so quickly. If I’d read a little further on the recipe, I would have seen where it says that you can make fewer danishes by using only ONE can. Duh! Forgive this old lady. LOL!
Claudine in Fort Worth, TX
Ha! No worries!! Happy to help!
Hi! I’m making these for an event, and wanted something smaller and more ‘bite size’ . Any reason why you didn’t just make them the size of the original crescent? Think it will turn out the same if I just put a little less fruit anf bake it for shorter? That way I’ll have 16 danishes and nobody feels left out!
I made these. I had an 8 roll tube. The recipe says to seal perforation edges to make 8 rectangles. I only found 4 rectangles… so I sealed the perforations and cut the 4 rectangles in half. It worked. Haven’t tried them yet but they look great. I’m thinking I could separate them according to perforations and make them small and bake in a mini muffin pan. I’ll let you know how it goes.
Hi Brandie,
Just wanted to make you aware that there is a typo in the print version of the Crescent Roll Apple Danishes.
The ingredient list shows 16 tubes crescent rolls.
Your recipes are GREAT! I can’t begin to tell you how many of them I have made.
Great catch Joyce – thank you for letting me know!
Wouldn’t it be 2 packages of crescent rolls? Each roll only makes 4 rectangles, right?
I made these last night for a bake sale at work. They were fabulous! I spooned pie filling overtop of the cream cheese filling. My favorite was cherry but my daughter loved the apple. Thank you for a great tutorial.
Love that!!! Woo hoo! Thanks so much for coming back to let me know! Yay!!
I know these are yummy and super easy but wondered what you think about trying canned cinnamon rolls and flattening them out, topping with canned fried apples chopped up and finished with the icing that is included?
I made these with apple and they were a hit with the hubby! Next time, I may pre bake the shell before adding the filling. Delish and easy!
I am an older lady who took great pride in my cooking ability,making everything from scratch. However time and and the joy of reality has taught me time is precious and energy wans with the years. I have come to love easy yet delightful recipes. Thank you for sharing your kitchen with mine!
great recipe I love it but I found that it works better if you start baking before adding the filling . If you wait til it bakes and almost done then add the filling the center wont be gooey and outside wont be over baked trying to bake center.
I can't wait to try these in either the cheese or apple! They look and sound wonderful! My husband is a big fan of peaches, so may have to try some peach pie filling! Yummy!
I just made these with cherry pie filling for a quick but very yummy Thanksgiving Day breakfast. We all loved them and my son said that they might be his favorite "treat breakfast" ever! Thanks so much for the recipe and especially for the pictures that made it easy to follow.