Monday, July 10, 2017
CARAMEL APPLE CRESCENTS
CARAMEL APPLE CRESCENTS 1 tube (8 count) Pillsbury Crescent Rolls 3 Small to Medium Apples 1/4 cup Brown Sugar 1 tbls sugar 1/8 cup Flour 1/4 tsp Cardamom 2 tbls Cinnamon divided 1 tsp Nutmeg 1 tbls pure vanilla extract a pinch of Ground Coriander Seed tsp lemon juice 5 tablespoons Melted Butter divided 2 tbls coconut oil 1 cup Caramel Sauce 1 shaker of Orange Sugar optional Preheat oven to 350 degrees and lightly butter a cookie sheet or spray with non-stick butter cooking spray. Wash, peel, and core apples and slice into wedges making about 7 or 8 pieces. (I use a all in one Apple corer slicer .) In a med skillet, on low heat melt coconut oil and 2 tbls of butter. Add lemon, sugar, cardamon, nutmeg, 1 tbls cinnamon, and coriander. Mix in apples, coating them and saute apples until soft and tender. While apples are sauteing, in a large bowl add flour, brown sugar, and 2 tbls of butter. (leave last tbls of butter aside) Once apples are done add all in skillet to bowl with flour brown sugar and butter. Mix well coating each piece of apple well. Divide the crescent rolls into 8 triangles, and lay them out. Place 2 pieces of apple slices on the wide end of a crescent roll triangle, drizzle with caramel and roll up. Place on a lightly greased baking sheet. Continue with remaining crescents. Brush with melted butter, and sprinkle with optional orange or regular sugar. Bake for 14 minutes or according to Crescent Roll directions. Remove and drizzle with melted caramel and whip cream or vanilla ice cream.