Indulgent breakfast pastry meets warm and cozy apple crisp in these decadent, doable tarts, perfect for holiday brunch.
Cinnamon Filling
-
1/3
-
cup packed brown sugar
-
1/2
-
teaspoon ground cinnamon
-
2
-
tablespoons butter, softened
Pastry
-
2
-
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Crisp Topping
-
1/2
-
cup packed brown sugar
-
3
-
tablespoons all-purpose flour
-
1/3
-
cup old-fashioned or quick-cooking oats
-
1/3
-
cup chopped pecans
-
1
-
teaspoon ground cinnamon
-
3
-
tablespoons butter, melted
Apples and Caramel
-
1 1/2
-
cups chopped apples
-
1/2
-
cup caramel sauce, warmed
Steps
-
1
Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper. In small bowl, mix Cinnamon Filling ingredients; set aside.
-
2
On work surface, unroll 1 can of dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle.
-
3
Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
-
4
In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
-
5
Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
-
6
Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.
-
1
Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper. In small bowl, mix Cinnamon Filling ingredients; set aside.
-
2
On work surface, unroll 1 can of dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle.
-
3
Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. Place over filling; press dough onto filling. Cut dough lengthwise into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing loose filling into dough. Shape each into a coil; place on pan about 2 inches apart.
-
4
In medium bowl, mix Crisp Topping ingredients until crumbly; set aside.
-
5
Bake first pan of dough about 9 minutes or until set. Place chopped apples over center of each tart, using up half of apples. Spoon half of crisp topping evenly over apples, pressing slightly. Repeat with second pan of dough, remaining apples and crisp topping.
-
6
Bake each pan 10 to 12 minutes longer or until deep golden brown. Drizzle caramel sauce over warm tarts; serve warm. Cover and refrigerate any remaining tarts.
Expert Tips
Make and bake ahead! Just reheat in the oven at 350°F on parchment paper-lined cookie sheet 5 to 8 minutes.
For best baking results, bake each pan of tarts separately on oven rack positioned in center of oven.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 200
% Daily Value
- Total Fat
- 23g
- 35%
-
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 580mg
- 24%
- Total Carbohydrate
- 67g
- 22%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 41g
- Protein
- 3g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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