Apple Pinwheels

These little babies pair wonderfully with a large scoop of french vanilla ice-cream! Serve them warm with a little of the hot syrup drizzled over.

You'll need:

2 (8 ounce) containers refrigerated crescent rolls

1/3 cup water

1/3 cup butter

1 cup sugar

1/3 cup sugar

3 cups finely chopped tart apples

1 t. apple pie spice

1/4 t. cinnamon

Start by washing and chopping your apples. Set these aside.

In a saucepan, combine water, butter, and the 1 cup of sugar.

Heat until butter is melted and sugar is dissolved. Set this aside too.

Into your apples, dump the 1/3 cup of sugar, apple pie spice, and cinnamon. 

No matter how tempting it is to eat these little babies, resist!! (Yes they taste wonderful and no you can not ask me how I know this!)

Take the two tubes of crescent rolls and flatten them out on a large cleared surface. Pinch the seams together.

Spread the apple mixture over the dough to within 1 inch of the edges. 

Gently roll the dough and apples up like you would a log of cinnamon rolls. This is the tricky part as the dough keeps wanting to fall open if not pinched together enough!

Cut the log into 1-inch rolls and place in a large jelly roll pan.

Pour the syrup over the rolls. It will seem like ALOT of syrup, but trust me, it will turn out fine!

Bake at 350* for 40-55 minutes, it just depends on how soon they start turning a golden brown. 

Pull out and serve warm with a large scoop of french vanilla ice-cream. They will be rather syrupy, but  they will have expanded quite a bit during the baking process so it should be fine.

Enjoy!

Ashleigh

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Apple Pinwheels

(prairiegalcookin.blogspot.com)

You'll need:

2 (8 ounce) containers refrigerated crescent rolls

1/3 cup water

1/3 cup butter

1 cup sugar

1/3 cup sugar

3 cups finely chopped tarts apples

1 t. apple pie spice

1/4 t. cinnamon

Bake at 350*

Start by chopping the apples, set aside.

In a large saucepan, combine the butter, 1 cup of sugar, and water. Heat until butter is melted and sugar is dissolved. Set aside.

Combine the apples, 1/3 cup of sugar, apple pie spice, and cinnamon together. 

Unroll crescent dough and pinch the seams together.

Spread the apple mixture to within 1-inch of the edge of the dough. 

Roll up the dough like you would a log of cinnamon rolls and then slice in 1-inch rolls.

Place in a large jelly roll pan and pour the syrup over them.

Bake for 40-55 minutes or until golden brown. 

Serve warm with a large scoop of french vanilla ice-cream.

Enjoy!