- 4 ounces of cream cheese, softened
- 1/2 cup of granulated sugar
- 1/2 teaspoon of vanilla extract
- 1 package of crescent rolls
- 1 can of apple pie filling
- 1/4 cup (1/2 stick) of unsalted butter, melted
- Mixture of cinnamon and sugar*
- Preheat oven to 350 degrees. Spray an 8″ x 8″ glass baking pan with non-stick spray and set aside. Hand whip the cream cheese, sugar and vanilla extract together until well blended.
- Unroll the package of crescent rolls and cut into even halves. Pinch together the seams and place one of the halves into the bottom of the baking pan. Spread the cream cheese evenly on top of the dough and top that with the apple pie filling. If you are using a low sugar or sugar free apple pie filling, you’ll probably want to add some sugar or brown sugar to the apples. Top with the other half of the dough and pour the melted butter all over. Sprinkle generously with the cinnamon sugar.
- Bake uncovered at 350 degrees for 30 minutes until golden brown. Let cool long enough to set the filling before cutting. Double for a 9 x 13 inch pan.
- Cook’s Notes: Please note that I am using a glass Pyrex baking dish at 350 degrees F. Using fresh apples? Just core, peel and slice and stew them down with a bit of butter for about 15-20 minutes until softened. Let cool slightly before assembling the dessert.
Tip: Several of our readers have made this in the 8 x 8 inch baking pan, but doubling the cream cheese and pie filling with great success. Thanks Ann!
How to make Cinnamon Sugar: Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place into an old cleaned spice jar with a shaker top and shake well.
Variations: Experiment with other pie fillings – lemon, peach, cherry, raspberry and blueberry are all good substitutes. Use regular granulated sugar instead of the cinnamon sugar if desired. This also makes a perfectly delicious easy cream cheese danish when made without the fruit.
Honey Nut Crescent Dessert: Mix cream cheese with 2 tablespoons of honey and 1/3 cup of sliced almonds; spread on bottom crescent. Top with crescent layer, butter and cinnamon sugar. Garnish with additional nuts and a drizzle of honey.
Peach Crescent Dessert: Try this with fresh peaches too! Mary from our Facebook page uses a cooked filling of 2 cups peaches, 1/2 cup sugar, a tablespoon cornstarch, rather than a can of pie filling. Thanks Mary! Double recipe for an oblong pan.
Sweet Potato/Pumpkin Crescent Dessert: Substitute one small can of pumpkin pie mix filling (not plain pumpkin) or candied yams, drained and layered as above; bottom crust, cream cheese, then filling and top crust. May also add a layer of mini marshmallows on top of filling before adding second layer of crescents. Top with the cinnamon sugar/butter mixture or may substitute a powdered sugar glaze.
Nutella Crescent Dessert: Layer bottom crust, cream cheese, then dollop Nutella over top and lightly swirl in. Top with finely minced nuts if desired. Finish with cinnamon sugar/butter mixture or powdered sugar glaze.