Crescent Rolls Apple Dumplings
Try this Crescent Rolls Apple Dumplings recipe, or contribute your own.
Try this Crescent Rolls Apple Dumplings recipe, or contribute your own.
- Carbohydrate 91.2450588015565 g
- Cholesterol 0 mg
- Fat 0.5650225 g
- Fiber 1.77422505268455 g
- Protein 5.04349125006307 g
- Saturated Fat 0.0845125 g
- Serving Size 1 1 Serving (151g)
- Sodium 13.0673750147169 mg
- Sugar 89.470833748872 g
- Trans Fat 0.192878 g
- Calories 389 calories
Step-by-step
- Preheat oven to 350 degrees and butter a 9inch by 13inch baking dish.
- Wash the apples, peel and cut into 8 equal slices.
- Unwrap the crescent rolls and separate the triangles.
- Place a piece of the apple onto the wider side and roll and roll it into a croissant.
- Place rolls inside the buttered dish.
- In a separate bowl, combine the butter, sugar, vanilla, and cinnamon and mix until you get a liquid mixture without lumps and pour over the rolls.
- Pour soda between rolls but not over and bake for 35-45 minutes, or until they become golden brown.
- Serve immediately with a scoop of vanilla ice cream.
Why does the soda go into the pan instead of over the pastry? Pouring citrus-flavored carbonated beverage into the bottom of the baking dish creates a chemical reaction with the brown sugar and butter as heat rises. This liquid creates a bubbling syrup that thickens on the bottom while the dough stays crisp on top. If you pour liquid directly onto the pastry, the fat renders out prematurely and the dough turns soggy instead of flaky.
The Geometry of Rolling Fruit
Granny Smith apples must be cut into eight equal wedges per fruit to match the number of dough triangles provided in two standard cans. Place the wide end of the pastry triangle against the skin side of the fruit wedge and roll firmly toward the point. Seal the dough seams completely with light pressure from your fingertips so the expanding steam during baking does not force the butter out of the pastry pocket prematurely.Thermal Management in the Oven
Set the oven temperature to 350 degrees Fahrenheit and bake the dish uncovered for 35 to 45 minutes. Watch for the crust to achieve a deep golden brown and the surrounding syrup to bubble thickly at the edges. If your 9-inch by 13-inch glass baking dish lacks deep sides, place a foil-lined rimmed baking sheet on the rack underneath to catch any bubbling sugar overflow before it hits the heating elements.
