They are wonderful. And evil. I’ve made them twice so far. What I learned after the first time is that it really helps to cook them for 30 minutes covered and then 15 minutes uncovered. This helps the dough cook longer. Also, it’s really important to seal the apple wedge into the dough… the first time I made these dishes, I let the apple hang because it seemed impossible to cover it completely. But the apple was much softer when I wrapped it completely the second time. Thanks for posting this!

It’s super good! Very quickly, we can make them in quantity and serve them for a vacation brunch. I will definitely make them again, and I will follow Chef Itchy Monkey’s suggestion to bake them covered for 30 minutes, then remove the foil and bake them for 15 minutes so that the dough is cooked through. Made for Zaar’s “Alphabet Chef’s Soup” tag game.

Sooooo good and dangerous (I might eat them all now!) I used a Jonagold apple and dark brown sugar. I agree with other critics that the dough was a bit, well, “doughy” at the bottom and there seemed to be a lot of sauce too (however delicious). Next time (and there will be a next time!), I’ll try with half the amount of sauce. Thanks for the recipe!

Ingredients

1 big apple {I used a Fuji}. Any apple will do, pie is better}
1 box of Pillsbury Crescent paste
1/2 cup butter 2/3 cup sugar
1/2 teaspoon cinnamon 1/2 teaspoon vanilla
3/4 cup or 6 oz.
7-Up or equivalent {half can}.

Itinerary

Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
Cut each apple into 8 to 10 wedges.
Also cut the skin off the apples and set them aside.
Separate the croissant dough into triangles.
Roll each apple quarter into the crescent dough starting with the wide side.
Pinch to seal and cover the apple and place it in the baking dish. {It’s easier if you dry the apple wedge first and then wrap the dough around it.}
Melt the butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to mix.
The mixture will slowly mix and thicken. When it has thickened, remove from the heat and add the vanilla.
Pour the cinnamon mixture over the apple dumplings. Pour soda over the balls. Bake for 40-45 minutes in the preheated oven, or until golden brown !!!