Crescent Pastry Puff

Crescent Pastry Puff

Heidi Gibbons 0

"Apples are in a custardy base wrapped in crescent roll dough. This dessert is finished off with a brush of melted butter and generous sprinkling of cinnamon sugar. The first time I made it I had to copy it for 10 different people and make it again the next day for the rest to sample. Then again copy the recipe 10 more times. Please try, you will love it!"

Ingredients 55 m {{adjustedServings}} servings 475 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 475 kcal
  • 24%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the cinnamon and 1/4 cup sugar in a cup or small bowl, sprinkle about 1 tablespoon of this mixture over the apples, and set aside.
  2. In a medium bowl, mix together 1/3 cup of sugar with cream cheese until smooth. Beat in the egg until light and fluffy, and then stir in vanilla. Set aside.
  3. Unroll the crescent roll dough, and place the pieces side by side on a large cookie sheet. Pinch seams together to form one big sheet. Place the apples lengthwise down the center. Use scissors to snip the edges into a fringe with strips about 1 inch wide. Pour the cream cheese filling over the apples, and bring the strips from the side up over the apples in an alternating fashion to cover the filling. Pinch ends closed.
  4. Bake for 35 minutes in the preheated oven, or until golden brown. While still hot, brush the top with butter, and sprinkle the remaining cinnamon sugar over the top.
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Reviews 33

  1. 40 Ratings


Ok here are my suggestions: the custard filling is wayyy too much, so I would cut it down by 1/3 next time. Second, I used 3 granny smith apples, which was more than enough. For the crescent pastry, it is very simple. All you do, is unroll it carefully, and pinch all the seams of the triangles together, to restore the rectangular shape, without cuts in it. Then,placed the apple mixture down the center of the dough lengthwise. Cut a few slits perpendicular to the apples (horizontally in direction of the apples), and bring each band to the top of apples one by one to wrap the apples in a nice, almost lattice manner. Pinch sides well to avoid any overflow in the oven. Also, to minimize cleanup, line your baking tray with parchemint paper, or foil, b4 putting the pastry on it. Tastes wonderfully delicious! Such an easy recipe, and the filling doesnt taste like cheese at all. It tastes more like the custard filling in a danish! Thanks for sharing!


This was FABULOUS! Not only did it taste wonderful, it looked beautiful too! The only change I made was to add a little bit more of the cinnamon sugar mixture in with the apples. This will become a frequently made item in my household...thanks Heidi!


This was very easy, and it was very tasty too. I had a hard time trying to figure out how to do the lattice work. I couldn't figure out how to put the two rolls of crescent dough together - it doesn't say anything about rolling it out or anything. Anyway, I used the cuts in the rolls themselves to criss-cross over the apples and cream cheese mixture. I've done stuff like this in a wreath pattern using the same technique (Pampered chef recipes), but you lay out the crescent dough in a circle, then fold it over - I think that would be good too. Also - I used more of the cinnamon/sugar mixture with the apples.