One of the things I really enjoyed during my stay in the United States was the apple pies. Up until then, I only ate apple cakes, meaning the classic upside down cake with apples on top. I loved the variety of pies, dumplings, turnovers, tarts and you name what, I could find and taste. I was so addicted to them, that even when I had my exams and I didn’t have the time to either go out and buy something delicious or make something at home, I had some frozen apple turnovers stuck in my freezer and baked them and enjoyed them with ice cream.
So, it was only natural, when I saw this recipe over at Ree’s site back in 2008 to immediately add it to my sweet repertoire. I was lured by how easy they seemed and how delicious and decadent they looked. I decided to give them a try and I was not disappointed, not one bit.
I can tell you from the beginning that, they are absolutely not suitable for people who suffer from diabetes because of their high sugar content. Well, I don’t have diabetes not yet at least, because as I grow old I see many things coming to me, so I can freely enjoy them and I must testify that they are highly addictive and you cannot possibly stay in just one. That’s why I don’t make them very often. But, since I had some friends over and I know how kids love them, I went ahead and put aside my reservations and qualms and made them. And then I said to myself that I shouldn’t be so selfish and I decided to share them with you in case some of you do not know Ree’s site (highly improbable) or this one somehow missed your attention (somewhat possible).
Apple dumplings it is then, with some alterations I made to fit my family’s taste!
3 Apples (I use whatever I have at home, Ree used Granny Smith)
2 cans crescent rolls (In Greece Pillsbury’s can has 6 crescents)
170 gr. / 6 oz. margarine
280 ml/9.5 fl oz. sugar
170 ml/ 5.5 fl oz. sprite
1 tsp vanilla extract
Preheat oven to 175° C/ 350° F.
Unpeel and core the apples and cut them in 4.
Roll each piece in a crescent roll.
Place the rolls in a buttered square pan 20cmX30cm/7 inX11 in.
In a small pot melt the butter and add the sugar.
Add the vanilla and stir again.
Pour the batter over the crescents.
Pour the sprite around the edges of the pan.
Sprinkle some cinnamon.
Bake in a preheated oven for about 40 minutes.
I served them with a dollop of vanilla ice cream on top.
And remember one apple per day makes the doctor go away!
- 3 Apples (I use whatever I have at home, Ree used Granny Smith)
- 2 cans crescent rolls (In Greece Pillsbury’s can has 6 crescents)
- 170 gr. / 6 oz. margarine
- 280 ml/9.5 fl oz. sugar
- 170 ml/ 5.5 fl oz. sprite
- 1 tsp vanilla extract
- Preheat oven to 175° C/ 350° F.
- Unpeel and core the apples and cut them in 4.
- Roll each piece in a crescent roll.
- Place the rolls in a buttered square pan 20cmX30cm/7 inX11 in.
- In a small pot melt the butter and add the sugar.
- Barely stir.
- Add the vanilla and stir again.
- Pour the batter over the crescents.
- Pour the sprite around the edges of the pan.
- Sprinkle some cinnamon.
- Bake in a preheated oven for about 40 minutes.
- I served them with a dollop of vanilla ice cream on top.
- 3 Μήλα (χρησιμοποίησα ό, τι είχα στο σπίτι, η Ree χρησιμοποιεί Granny Smith)
- 2 κουτιά ζύμη για κρουασάν της Pillsbury
- 170 γρ. μαργαρίνη
- 280 ml ζάχαρη
- 170 ml sprite
- 1 κ.γ. βανίλια
- Προθερμάνετε το φούρνο στους 175 ° C.
- Καθαρίστε και αφαιρέστε τον πυρήνα από τα μήλα και κόψτε τα στα 4.
- Τυλίξτε κάθε κομμάτι μήλου σε μία ζύμη για κρουασάν.
- Τοποθετήστε τα ρολά σε ένα τετράγωνο πυρέξ 20cmX30cm.
- Σε μια μικρή κατσαρόλα λιώστε το βούτυρο και προσθέστε τη ζάχαρη.
- Ανακατέψτε ελάχιστα.
- Προσθέστε τη βανίλια και ανακατέψτε ξανά.
- Χύστε το μίγμα πάνω από τα κρουασάν.
- Χύστε τη sprite γύρω από τις άκρες του πυρέξ.
- Ρίξτε λίγη κανέλλα.
- Ψήστε σε προθερμασμένο φούρνο για περίπου 40 λεπτά.
- Εγώ τα σέρβιρα με μία μπάλα παγωτό βανίλια στην κορυφή.