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apple crescent with cheese pastry

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a great twist on apple pie with the cheese in the crust and all the good stuff baked inside, like the apple juice Kahlua ,lemon juice and butter and spices with the apples all gooey and like a hot hand held apple pie; only put it on a plate with a scoop of vanilla bean ice cream or vanilla cinnamon Cool Whip!

(1 rating)
yield 4 -6 servings
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For apple crescent with cheese pastry

  • PASTRY:
  • 3 c
    bisquick baking mix(original)
  • 3 Tbsp
    granulated sugar
  • 1/4 c
    apple juice
  • 3/4 c
    egg nog
  • 1/4 c
    milk
  • 3 Tbsp
    melted butter or margarine
  • 1 lg
    egg,beaten
  • 1/2 c
    grated cheddar cheese
  • FILLING:
  • 5 lg
    cooking apples,peeled, cut into 1-inch chunks
  • 1/4 c
    apple juice
  • 1 tsp
    ground apple pie spices
  • 1 tsp
    cinnamon
  • 1/4 c
    brown sugar
  • 1/2 c
    rum
  • 1 Tbsp
    butter
  • 1 1/2 Tbsp
    cornstarch
  • 1 Tbsp
    lemon juice

How To Make apple crescent with cheese pastry

  • 1
    Line a large cookie sheet with sides with parchment paper and coat with cooking spray. Set aside.Preheat oven to 375^. Pastry: In a large bowl combine bisquick, sugar and cheese. Blend together. In a separate small bowl; combine remaining ingredients and whisk together to blend then add to the dry ingredients and stir just until the dough starts to hold together.
  • 2
    On a bisquick dusted surface knead the dough about 6 times gently. Roll out dough to a rectangle about 15x10-inches. Spread apple filling down the center and roll up starting at the long side.Seal edges and ends place seam side down on prepared pan. Brush top with butter and sprinkle top with cinnamon/sugar. Shape log into a half-circle and make about 6 to 8 cuts with scissors, being careful not to stretch dough apart. It will bake apart. Bake in 375^ oven for 15-20 minutes.
  • 3
    Filling: Peel, core and cut apples into bite size cubes(about 5 cups). In a 3 qt. saucepan heat apple juice,spices and sugar. Add apples and cook gently, covered, until almost tender. Remove with slotted spoon. Add rum to cooking liquid. Over medium heat, add butter to liquid. Blend cornstarch with lemon juice,stir into cooking liquid and whisk until sauce thickens. Remove from heat. Add apples. Let mixture set for 10 minutes - If mixture is too thin cook down so that it is not runny, but thick and moist. Use as directed above. --- Note:Or you can pour mixture into an 8-inch pie shell and cover with slit crust for steam to escape and brush top with butter and sprinkle with cinnamon/sugar.
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