Easy Crescent Roll Apple Turnovers
Delightful pastries filled with apples and cinnamon, wrapped in flaky crescent roll dough, perfect for a cozy dessert.
Ingredients
For the filling
- 1 large apple, cored and cut into 8 wedges Use a firm variety like Granny Smith or Honeycrisp.
- ¼ cup light brown sugar
- 3 tbsp unsalted butter, melted and divided Use 2 tbsp for filling and 1 tbsp for brushing.
- 1 tbsp ground cinnamon
For the pastry and glaze
- 1 tube crescent rolls (226g)
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix the brown sugar, 2 tbsp melted butter, and cinnamon.
Assembly
- Unroll the crescent dough and separate into triangles.
- Spoon about 1 tbsp of the sugar mixture on each triangle and top with 2 apple wedges.
- Roll up the dough starting at the wide end and place on the baking sheet.
- Brush the tops with the remaining melted butter.
Baking
- Bake for 15–20 minutes, until golden brown.
- Cool slightly, then drizzle with the glaze (mix powdered sugar, milk, and vanilla).
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat in the oven for a few minutes.