Pop quiz! What’s better than caramel, apples and cinnamon in the fall? Answer: nothing! Seriously though, the combination is a classic warmer weather combo, and one that I just can’t get enough of. My recent post highlighting Fireball Cider Jell-O Shots, is proof of that!
When I came across the recipe I’m about to share, I was pumped! I hadn’t tried them before, but given the ingredients, I knew they had to be amazing. Caramel Apple Crescents. Everything I love in one tiny little package!
Hoping that I wasn’t about to create a #pinterestfail, I got to work. In less than thirty minutes (!?), I had the most perfect little ooey gooey, cinnamon-y caramel apple pockets! These guys double as the perfect after-dinner dessert, or morning breakfast treat.
Mouth watering yet? Mine is just writing this! So, ready to bake? Let’s get to it!
What You’ll Need:
Makes 8-12 Crescents (depending on the package)
- One (1) package of Crescents
- One (1) Granny Smith Apple
- 8-12 Soft Caramel Candies (or one bag for leftovers!)
- 1/4 cup of Sugar
- Two (2) tablespoons of Cinnamon
- One (1) tablespoon of Butter
Preheat oven to 375*. Cut up your apple into equally-sized slices.
Lay out a piece of parchment paper onto your countertop or a flat surface (I ended up using wax paper, because I ran out of parchment). Open the crescent package and carefully unroll each pastry spaced out evenly onto the parchment paper.
Place one apple slice and one caramel square at the wide end of each crescent. Carefully roll each pastry up as you would a typical crescent, keeping the apple and caramel tucked in tightly. Place each rollup onto an un-greased cookie sheet.
Melt the butter. Coat each crescent with the melted butter liberally.
Combine cinnamon and sugar in a small bowl. Grab an oversized pinch of the cinnamon sugar mixture and sprinkle over each buttered crescent.
Time to bake! Pop the cinnamon sugar-coated crescents into the oven and bake for 14-16 minutes, or until lightly browned.
Voila! …now, dig in!