I am a huge fan of cooking and baking. It’s one of the reasons I decided to switch from complete fitness to showcasing more of my favorite healthy recipes as well. It’s been a challenge with my diet lately, I’m currently in one of my moods where I don’t care what I eat: no calorie counting, bring me all the sugar–yes, I’ve reached that point.
In my quest to regain my healthy eating mojo, I decided I would take it easy and go with fun desserts and breakfasts that were simple and filling. Since the holidays, I can 100% say I’ve been overeating a ton, but I don’t plan on doing that any longer.
The mini apple pies were the first dessert recipes I’ve tried this year.
Mini Apple Pie
- 1 small Granny Smith apple, peeled, cored, cut into 8 (1/2-inch) slices
- 3 tablespoons butter, melted
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1 /3cup packed brown sugar
- 1 teaspoon apple pie spice
1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside.
2. In a small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles.
3. In a small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with an apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter.
4. Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.
I really enjoyed these tarts! If you try them let me know in the comments below!
PIN IT FOR LATER!!