This isn't completely original--I've seen croissant pie desserts before. But I did add my own spin to the classic recipe with a few tricks my grandma taught me.
This would be amazing with vanilla ice cream on top! Unfortunately, we didn't have any. I will make sure that I do for next time!
I used two containers of croissants and half a jar of pie filling, so I guess we are having apple pie enchiladas later this week. Awesome!
What You Need
- Canned apple pie filling
- 2 cans of croissants
- butter or margarine
- brown sugar
- cinnamon sugar
- cookie sheet
- silicon mat or parchment paper
1. Line your baking sheet with a silicon mat or parchment paper. These mini apple pies will leak, and it will make a mess. Clean up was a breeze with the silicon mat though!
2. Unroll the croissants and pinch two of them together to form a rectangle like shown below.
3. Spread a thin layer of butter or margarine on the croissant dough.
4. Place a spoonful of apple pie filling, about a teaspoon of brown sugar, and a sprinkle of cinnamon sugar on each rectangle.
5. Pull the corners together to wrap up the filling like a mini pie. Pinch the dough together. As you can see in the photo below, mine didn't seal completely. You can see how little filling leaked out. Sprinkle cinnamon sugar on top.
6. Bake at 375 degrees for 15 minutes.
Yum! This made 8 croissant apple pies with two packages of dough. The total time to make this was about half an hour and clean up was easy!