I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!
APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans
Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.
during passover you’re not supposed to eat anything with leavening.. this pie was delicious!! we didnt even miss a crust! next time i might add some craisins and more pecans! YUM
Passover Apple Pecan Pie
adapted from the shiksa
- 3 granny smith & 2 gala apples – peeled, cored, and chopped
- 1/4 cup butter, divided
- 1/2 cup applesauce
- 1/3 cup white sugar
- 5 tbsp brown sugar, divided
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 lemon, juiced
- 3 egg matzos, crushed into large crumbs
- 2 eggs
- 1/2 tsp salt
- Nonstick cooking oil spray
- 3/4 cup finely chopped pecans
Preheat oven to 350 degrees F. In a medium saucepan, melt 2 tbsp butter or butter substitute. Add applesauce, white sugar, 2 tbsp brown sugar, cinnamon, vanilla, nutmeg and lemon juice. Stir till well combined, then bring to a boil.
Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture. Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook. Uncover apples at the end of cooking and remove from heat; allow to cool.
Meanwhile, place crushed matzos into a large mixing bowl and cover with water. Let matzos soak for 1 ½ minutes (no longer), then drain in a colander. Gently squeeze the matzo crumbs in the colander to remove excess moisture.
In a small bowl, beat the eggs with the salt.
Add eggs to the matzo and stir till well combined.
Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos. Stir till combined. Reserve the pan.
Spray a deep pie dish generously with cooking oil spray. Pour the apple mixture into the pie dish.
In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.
Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.
Sprinkle candied pecans evenly over the top of the apple pie.
Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through. Serve warm.
we had a lot of apples in the fridge — they were just calling to be baked into something delicious! normally i’d make my apple squares which are DELICIOUS! but figured i should try something new! this recipe had good reviews so i figured why not. i should have stuck to my original apple squares 🙂 if you or i ever decide to make these again the amount of apples needs to be doubled or quadrupled 🙂 the original reicpe called for the whole muffin to be dipped in butter and cinnamon sugar — i only did the tops…
Baked Apple Muffins
adapted from tastykitchen
- 3 cups All-purpose Flour
- 1 cup Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Ground Nutmeg
- ½ cups butter softened
- 2 whole Large Eggs, Beaten
- 1 cup Milk
- 2 cups Cored And Finely Diced Apples (i used 2 apples one royal gala and one granny smith)
- 1/4 cups Butter, Melted
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
Mix first 5 ingredients with a fork. Add butter and mix until butter is broken up. Set aside. In another bowl combine eggs, milk and diced apples. Add to dry ingredients just until blended.
Spoon into greased muffin pans (i used liners). Bake at 350 degrees for 20-25 minutes or until muffins are light to medium brown.
While donuts are baking, melt 1/4 cup butter. Set aside. Combine 1/2 cup sugar and 1 teaspoon cinnamon. When donuts are done and before they have had a chance to cool, dip in butter and then in sugar.
i had a heck of a time finding red hots for this recipe!!! i looked for weeks – then one day found some boxes in the target dollar spot section! they must have just put them out since i’ve looked there every visit to target! i was a little skeptical on how red hots would turn into candy apple??? but they kinda did — the hot cinnamon taste was 95% gone replaced by a sweet sticky mess! next time i would use more than 4 apples! the picture is only 1/4 of the 9×13 pan — i didnt have a serving plate big enough to overturn the whole thing!
Candy Apple Cake
1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream
Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.
In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.
This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!