Apple Strudel Crescent Bars
Ingredients
Bottom
- 1 8 oz. roll of refrigerated crescent rolls
Filling
- 4 cups peeled and thinly sliced baking apples about 4 small apples
- 1 teaspoon lemon juice
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Topping
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup butter cold
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- 1/4 teaspoon almond extract
Instructions
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Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray. Spread crescent rolls on bottom of pan. Pinch seams together. Don't let the dough creep up the sides of the dish or the edges may brown too quickly. Fold any extra down, or cut it off. Set aside.
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In a gallon sized baggie or a bowl, pour lemon juice over apples. If using a baggie, close it and shake gently to coat, If using a bowl, stir to coat. Combine 1/4 cup flour, 1/4 cup sugar, pumpkin pie spice, and cinnamon, pour over apples and stir until apples are evenly coated. Spread over crescent rolls.
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In a medium bowl, combine 1/2 cup flour and 1/4 cup sugar. Cut in butter with a pastry blender or fork until mixture resembles pea sized crumbs. Sprinkle evenly over apple filling. Bake for 35-40 minutes or until it is just starting to brown.
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In a bowl, combine powdered sugar, milk, and almond extract. Stir until smooth. Drizzle over strudel. Enjoy for breakfast or brunch, or even as dessert served warm and topped with vanilla ice cream.
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~PS - I often think things are too sweet and overloaded with frosting, so if you like more frosting than not, double it :)!
Recipe Notes
Pillsbury has a new crescent roll product out with no seams that also works well in this recipe.
MMM…making this soon. (I linked to it on my blog too). May braid extra rolls on top to create a lattice look (like strudel).
Recipe seems to be missing the step that migrates the apples from the bowl/ziplock, to the pan?
Sorry, I stand corrected! I mist the short sentence; ‘Spread over crescent rolls’. This looks pretty good!
I am glad the directions turned out ok, but always appreciate a heads up if something isn’t right! I wouldn’t want to lead anyone astray!
~Happy Day,
Jasey
I just made this…I used brown sugar with the topping. It turned out so good, even without the drizzle of frosting. Yum!
I love the filling the topping and the glaze. Thanks for sharing on Saturday Dishes. I pinned them.
Blessings,
Diane Roark
recipesforourdailybread.com
Pumpkin pie spice in apple strudel sounds amazing. I had never thought to do that. Thanks for sharing at Saturday Dishes.
Kerry, it works beautifully! I love the extra flavor it adds!
I have some pie dough already made and in the fridge for a 2 crust pie which I don’t have time to make. could I use that and how long would I bake it?
I’m not sure how this would turn out – it’s more of a cookie crust as written. I’d probably prebake the crust for a few minutes before adding the topping and then baking until the apples are soft. It’d be more like pie though. If you try it, let me know how it turns out.