- 1 8 oz. roll of refrigerated crescent rolls
- 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
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup butter cold
- 1/2 cup powdered sugar
- 1 Tablespoon milk
- 1/4 teaspoon almond extract
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.
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.
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.
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.
~PS - I often think things are too sweet and overloaded with frosting, so if you like more frosting than not, double it :)!
Pillsbury has a new crescent roll product out with no seams that also works well in this recipe.