Saturday, November 12, 2011
2 medium size apples
1 can crescent rolls
3 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 tsp cinnamon
1 tblsp butter
2 tsp lemon juice
1/4 tsp vanilla extract
1/2 cup brown sugar packed
Peel, slice and remove apple cores, then slice into very thin slices, about 1/8 inch thick
Put peeled apples into saucepan with lemon juice, butter, cinnamon, brown sugar, bring to low boil, stirring often, reduce heat and cook until crisp tender, add vanilla, remove from heat, stir well and drain.
While apples are cooking, mix softened cream cheese and powdered sugar well, set aside.
Open can of crescent rolls and separate.
I baked mine on parchment lined baking sheet, so the bottoms don't get too browned, but tops will be nice and golden.
Add about 1 tblsp of apple slices to wide end of crescent dough section, top with heaping tsp of cream cheese mixture. Roll up crescent roll.
Bake per package directions.
While crescents are baking, put the juice you drained from the apples back into the boiler and depending on amount of juice you have, add just enough cornstarch in a small amount of cool water to thicken the juice to make a sauce consistency. I had a few apple slices left over and I added them back to use with the sauce for my topping.
Once the crescents were done, I plated them and added about a tblsp of the sauce and topped with a small dollop of the cream cheese mixture.