Remember that one time when I made pecan baklava cups?
I’ve since become a girl obsessed. Obsessed with making things in cups fashioned out of good old fashioned crescent dough. Obsessed with the 15-minute wonders that pop out of the oven when they’re done. Obsessed with the burned mouths that immediately follow due to a lack of self-control.
OK, maybe not obsessed with the burned mouth part. Although I’ve made noises that my dogs have never heard before and apologized to them and the baby for the sailor mouth that comes out from the pain. Oops.
See, I kind of equate this new-found love of crescent cup arts (makes it sound fancy, right?!) to becoming your own Sandra Lee, although you can’t really ruin a perfectly good recipe with it. Not that I’m saying she’s done that, but…well, yes I am. Sweet as she may be there’s many a recipe ruined by the semi-homemade approach.
But I challenge you – make these “pies”, burn your mouth, and tell me it wasn’t worth it.
- 1 packages crescent dough
- 2 apples of your choice (I don’t recall which ones I used, although I will say that Granny Smith tend to be my favorite for pie)
- 1 Tbsp brown sugar
- 1 tsp cinnamon
- 1 Tbsp maple syrup, plus more for drizzling
- 1 Tbsp flour
- pinch of sea salt
Preheat your oven to 375 and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It’s important to get all of the edges sealed in there! Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt. Spoon equal amounts into the cups. Bake for 15 minutes at 375 until the edges are browned. Serve hot with a little more maple syrup drizzled on top…maybe with a little ice cream. You know, get wild with it!