These little bites of apple-pieness are warm, comforting, slightly gooey and entirely too easy not to make often. Apples, bits of crispy, cinnamon-y dough, with just the right amount of gooey-ness..seriously, what’s not to lust after? They have been in my life for decades, are a memory from my childhood and have become a tasty tradition for our sons. Bake away!
Wrap-Around Apple Pielets, that’s what we’ll call them here. Normally we just refer to these little bits (or bites) of heaven as “those apple thing-a-majigs”, but that’s a bit cumbersome. Let’s get down to business; you won’t often see me using products like the peel-and-whack crescent rolls from a can, but there are exceptions to every rule. The original recipe for these, has long since vanished, but I suspect it may have been from a Pillsbury Bake-Off book decades ago. I didn’t even have a written recipe up until a few years ago; I just eye-balled it. When I demonstrated these in a cooking class, they demanded a recipe. This is what I came up with…more or less!
Wrap-Around Apple Pielets
- 2 cans crescent rolls in a can
- 4-6 apples, peeled, cored & cut into 6-10 wedges (this depends on the size of the apple)*
- 1/2 cup orange juice
- 2 teaspoons lemon juice
- 1/4 cup sugar
- 1 teaspoon Vietnamese cinnamon
- 1/8 teaspoon ground allspice
- 1/4 cup melted butter
Open the can of rolls and remove the dough. Cut each of the 8 triangles in half lengthwise. You will now have 16 long, narrow triangles. Wrap each apple wedge with a piece of dough and place in a greased 9 X 13-inch pan or oven-proof glass dish. They will fit snuggly. Mix the juices together and carefully pour the juice mixture into the pan. I look for ‘holes’ between the wrap-arounds. The object is to avoid pouring the juice mixture over the dough. Mix the sugar, cinnamon and allspice together; sprinkle evenly over the whole thing. Drizzle with the melted butter, toss into a preheated 400°F oven for about 18-20 minutes. I stick an apple with the point of a paring knife and if it’s tender, it’s breakfast!!!
Cool for 5 minutes, as these hold the heat like crazy. Serve while warm.
*I like to have a good-sized piece of apple. I try to have the large back-side of the wedge about 1-inch wide. I usually use Cortland, JonaGold, Granny Smith, Jonathan or any reasonably firm, tartish apple. I’m not crazy about Macintosh, as they tend to fall apart when they are cooked, but that’s up to you. It is best to use the same variety of apple, so the apples will be done at the same time.
NOTE: These are also delcious made with peach or pear wedges. I increase the allspice to 1/4 teaspoon with either of these options.
Wrap-Around Apple Pielets Recipe©Marcia Lahens 2014. All Rights Reserved.
Here are few pictures that will pretty much lay out the “how-to” of this. It will take you more time to peel, core and cut-up the apples than it will to assemble the dish.
As you can see, you will need to cut each of the 8 triangles in half lengthwise; you now have 16 triangles per can of dough.
When I wrap the apples, I place the wide end of the dough along the back-side of the apple, then simply wrap the dough around the apple.
Snuggle the wrapped apples in the dish very close together. All 32 will fit well into a 9 X 13-inch dish, like this one. I usually spray the dish with some cooking spray; it just makes clean-up easier.
Pour the juice around, not over the wrap-ups; sprinkle on the cinnamon/sugar mixture and drizzle with the melted butter.
The orange juice, sugar and butter have a 3-some and get all syrupy and form a glaze; very yummy!
Let these little morsels sit for a few minutes or they will blister the roof of your mouth and that’s not pretty. Then dish them out.
I have made these with unpeeled peach wedges during peach season and they are delcious as well.
At our house this dish serves about 4-5 people, but this amount will serve 8-10 normal appetites. Get ’em while they’re hot!
Goddess Cooks 