Ingredients

• 1 can Pillsbury original crescent pastry dough

Apple Filling

• 1 large honey crisp apple diced
• 1 large fuji apple diced
• ⅓ cup sugar
• 3 tbsp water
• 2 tbsp butter
• 1 tsp cinnamon
• 2 tbsp water + 1 tsp cornstarch

Egg Wash & Sugar

• 1 egg
• 1 tbsp water
• Coarse confectioner’s sugar

Instructions

1. Keep crescent pastry dough in the fridge. Grease 6 cups of a muffin tin with butter and get out a large cutting board. Preheat oven to 375. Chop apples and put them in a bowl.
2. In a medium pot with lid, melt 2 tbsp butter over medium heat and add 1 tsp cinnamon. Once melted, add diced apples, 3 tbsp water, and sugar. Combine, cover, and cook until slightly softened, about 6-8 minutes.
3. In a small bowl, combine 2 tbsp water with 1 tsp cornstarch. Add this mixture to the apples and continue cooking until softened to your liking. Let cool toward room temperature.
4. In a small bowl, whisk an egg and 1 tbsp water. You’ll also need a basting brush.
5. Pull the crescents out of the fridge. Assemble these quickly so the dough doesn’t have a chance to warm up. On the cutting board, unroll and cut the dough into 12 even rectangular strips (we made 2 cuts across the shorter side, then 3 cuts across the longer side). Slightly stretch each piece and lay them crisscrossed, 2 per muffin cup. Make sure there’s about a half-inch hanging over the sides once you press them into the cup. Scoop a medium spoonful of apples into each, then pinch the sides together slightly.
6. Lightly brush with egg wash, then sprinkle confectioner’s sugar on the dough. Bake for 12-13 minutes. Remove from oven and let sit for 3-5 minutes, then use a butter knife to gently release them and cool for 5 minutes on a rack.

Hope you enjoy!