Sunday, October 28, 2012

Weekend Sweets: Rolo Apple Pie Braid

This is a decadent dessert without a lot of work. I saw this recipe over at The Mother Huddle and knew my husband would love it, so I had to give it a go. I made it when we had some friends over and all the guys really liked it. To be 100% honest, I wasn't particularly wowed by it, but my husband was!
2 packages refrigerated crescent rolls
2 granny smith apples (peeled and sliced 1/4" thick and then in half)
30 rolos (unwrapped and cut in 1/2)
1 t lemon juice
1 T cinnamon and sugar mixture
2 T melted butter
2 T flour
1 t vanilla
3 T cinnamon and sugar mixture

Step 1: Take your apples, peel, core and cut the into 1/4" wedges. Then cut the wedges in half hamburger style. Place them in a small bowl and add the lemon juice, and the 1 T cinnamon and sugar. Mix until all the apples are well coated. Toss in the rolo halves and mix up. Set aside.

Step 2: Take your crescent rolls and separate out all the little triangles. Take two triangles and put them together to form an isosceles triangle (see picture). Place the new triangle down on a large greased cookie sheet. Continue with the rest of the pieces overlapping the new triangles to make a Christmas tree shape. Using a rolling pin or your hands seal all of the seams together and then flatten out the dough. This part is important because you don't want a thick layer of dough at the bottom because it won't cook all the way through and you'll have a doughy mess.
Step 3: Once the pastry is ready, plop the apple and rolo mixture onto the center part of the dough from the top to the bottom. It will seem to overflow, but that's ok, just pile it high! Start on one end and bring the pointy edge pieces up and across the apples over to the other side. Do your best to "braid" the dough, but it doesn't need to be perfect, just lock those apples in place. Squeeze the dough together when you bring it over to the other side so that they stay together and all the insides don't ooze out.

Step 4: Now for the topping. Mix the melted butter with the flour, cinn and sugar and the vanilla. Drizzle on top of your danish and cook for 30 minutes at 350.

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