This particular recipe from Deep South Dish looked delicious. Crescent roll dough. Cream cheese. Apple filling. Cinnamon. Yum all over the place. It was easy to make. I took a picture of it once I put it in the oven. I found that pouring the butter on the top made some of the dough take longer to cook. I'd decrease the butter by half next time. The finished product wasn't nearly as pretty as the picture from the original poster, but it certainly was delicious.
Recipe courtesy of Deep South Dish
- 4 ounces of cream cheese, softened
- 1/2 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 1 package of crescent rolls
- 1 can of apple pie filling (I used about 3/4 of a quart)
- 1/4 cup (1/2 stick) of unsalted butter, melted
- Mixture of cinnamon and sugar
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.
Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you'll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.
Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting.
Cook's Notes: Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert. This also makes a perfectly delicious dessert even without the fruit.