I had no idea what I was going to make for dessert tonight, so I started looking through the fridge and cupboards. Pillsbury Crescent rolls had been on sale at the grocery store I shop at this week for 94 cents and I bought I think 4 tubes of them. I know what I am doing with at least 2 of them but the others were a just because purchase.
Then I spied the bottle of Christmas jam from last year and put 2 and 2 together to make 5 lol. I chose to add a grated apple to the “filling” and my crescent roll strudel was born!
Chris advised me after he devoured his that it was a perfect balance of pastry and filling… apparently he views himself a pastry connoisseur of some kind (or something)? I would think you actually had to take the time to taste something to be a connoisseur?
Here are the ingredients I started with. Really not many if you think about how elaborate some desserts can be to make. Only 6 ingredients and the only thing I used the margarine for was to grease the pan…. still not sure how it snuck into the photo?
After preheating the oven and humoring the margarine, using it to grease my aluminum foil lined cookie sheet, I unrolled the crescent roll out onto the cookie sheet, leaving the perforations joined. I used my BARP (aka Big Ass Rolling Pin) to flatten and pinch the perforations together a bit and then finished it off with my fingers.
Then I used my pizza cutter to cut diagonal strips in the crescent dough, about 1 inch wide and set it aside.
I grated my apple (well I grated 3/4 of my apple. It smelled so good I ate the other 1/4 of it) and then mixed about 1/2 cup of Christmas jam in with it to make my filling.
I spread the filling down the centre of the crescent dough, trying to stay away from the cuts… easier said than done lol! (The grated apple actually looks kind of gross in this picture…. sorry)
Now I started to pull in the precut strips, overlapping each one. I had to “unwrap” it once (or twice) because the “braiding” effect I was looking for just wasn’t jiving.
Maybe this is why I had the margarine out lol… I was going to use melted margarine to brush atop the strudel but when I saw the little bit left on the sides of the jar from the Christmas Jam, I decided to use that instead as a sort of glaze.
I baked the strudel at 375 for 25 minutes and it came out a nice shiny brown from using the jam glaze on it at the end.
I let it cool completely and then mixed up a quick batch of “icing” for it, using 1/4 cup of Icing sugar and a tbsp. or two of milk. I poured this into a Ziploc sandwich bag, snipped the corner off and drizzled it over the strudel.
Not as pretty as the ones you get from the grocery store bakery, but it sure made up for it’s looks in taste. I think next time I will make sure I am not out of parchment paper again because it did stick a little still to the foil and I will try maybe just a homemade apple filling and skip the jam.
Either way, it was a very quick, easy and tasty dessert for a last minute decision to try!
Crescent Roll Strudel
Preparation Time: 20 Minutes Cookie Time: 25 – 30 minutes Servings: 6
- 1 Tube Pillsbury Crescent Rolls
- 1/2 Cup Christmas Jam, or your favourite jam
- 1 Cup Grated Apple, 1 medium apple
- 1/4 Cup Granular Sugar for sprinkling
- 3 Tbsp. Butter or Margarine, (or leftover jam) to brush finished strudel
- 1/4 Cup Icing Sugar
- 2 – 4 Tbsp. Milk
- Preheat oven to 375 degrees. Grease aluminum foil or parchment paper lined cookie sheet.
- Unroll the crescent roll dough out onto the cookie sheet, leaving the perforations joined. I used my *BARP* (aka Big Ass Rolling Pin) to flatten and pinch the perforations together a bit and then finished it off with my fingers.
- Using a pizza cutter or sharp knife, cut diagonal strips along each long side of the crescent dough, about 1 inch wide and set it aside.
- Grate the apple and then mixed in about 1/2 cup of Christmas jam in with it to make filling.
- Spread the filling down the centre of the crescent dough, trying to stay away from the cuts.
- Start to pull in the precut strips, overlapping each one, giving it a braided effect.
- When fully “braided,” brush the top of the strudel with either the melted butter/margarine or additional jam, then sprinkle with granulated sugar.
- Bake at 37 for 25 – 30 minutes until golden brown and cooked through.
- Remove from oven and allow to cool completely.
Mix together icing sugar and milk, 1 tbsp. at a time to make a smooth icing. Pour icing into Ziploc sandwich bag, snip off a corner and use this to drizzle icing over the top of your strudel.
And enjoy and hope the connoisseur in your family enjoys it s much as the one in my family does lol!
NOTE: To those of you who actually give a damn. My BARP is how I refer to my Big Ass Rolling Pin. It is a beautiful, heavy marble rolling pin that I received as a wedding shower gift for my first marriage. I decided one day that if Chris can have his BFH, I can have my BARP! Seems like a fair trade off to me lol! And for those of you who do not know what a BFH is, it is a Big F**king Hammer lol!!!!!