Ingredients
Main ingredients
• 1 (8-count, about 8 oz) can refrigerated crescent roll dough
• 1 (21 oz) can apple pie filling
Recommended
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
For the pan
• Nonstick cooking spray or softened butter
Optional toppings
• Powdered sugar, whipped cream, vanilla ice cream, caramel sauce, chopped pecans, extra ground cinnamon, fresh mint leaves
Instructions
1. Heat the oven to 375°F (190°C) with a rack in the center. Lightly grease 8 wells (and their rims) of a standard 12-cup muffin pan.
2. Unroll the cold crescent dough and separate it into 8 triangles. Press one into each greased well, shaping a small cup up the sides; pinch any tears closed. Leave 4 wells empty.
3. Spoon the apple pie filling into a bowl and cut large apple slices into about ½-inch pieces. Stir in the cinnamon and vanilla, if using, until evenly mixed.
4. Divide the filling among the 8 cups, about 2–3 tablespoons each, stopping when it is level with the dough. Do not overfill. Refrigerate any leftover filling.
5. Bake 14–18 minutes, until the pastry is puffed and deep golden at the edges and the filling bubbles. Lift one cup to check that the bottom and sides are golden and not doughy; bake a few minutes longer if needed, tenting with foil if the rims darken first.
6. Cool in the pan 5 minutes, then loosen with a thin spatula and move to a wire rack.
7. Serve warm, dusted with powdered sugar or topped just before serving with whipped cream, caramel, pecans, cinnamon, mint and a scoop of vanilla ice cream.
Notes
Yield is 8 because one can holds 8 triangles; a 12-cup pan is fine with 4 empty wells. Double the dough for 12–16.
Untested estimates: bake time, filling per cup and yield depend on oven, pan and dough brand.
Storage: plain cups covered at room temperature up to 2 days (eat within 1 day for crisp pastry), or refrigerated up to 4 days total. Store perishable toppings separately when possible; refrigerate whipped-cream leftovers within 2 hours. For best quality, freeze plain cooled cups (no whipped cream) up to about 2 months. Keep ice cream frozen and add after reheating. Reheat plain cups at 350°F or in an air fryer until warm and crisp; add toppings after.
Leftover filling: covered non-metal container in the fridge; follow the can label.
- Prep Time: 15 minutes
- Rest: 5 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American