Apple Croissant Pinwheels (photos)

Not everything needs to be difficult. Some very simple things are also very good. This sweet snack/desert uses Pillsbury Croissant Rolls, two smallish Jazz Apples, three tablespoons sugar, a half teaspoon of cinnamon and a tablespoon of lemon juice.

Preheat oven to 350, lubricate a six well muffin pan with a little butter, open and unroll the croissant rolls and press them together into a seamless sheet. Your grocer may have Pillsbury Croissant Rolls that aren't cut into the triangles, but packed into the can in a single sheet of dough. If they have them that way, that is what you'd rater buy.

Mix the sugar and cinnamon in a small bowl.

Peel, core and slice two apples into 1/8 inch thin wedges. Put them into a small pan and drizzle the lemon juice over them. Add just enough water to cover the apples and then cook them until they are just pliable. Then remove them from the liquid and drain thoroughly on a few paper towels. They need to be dry

While this is going on, roll out the croissant dough and sprinkle the sugar and cinnamon mixture over the dough. There should be enough to have a nice 1/16 inch thick layer of sweet stuff.

Now lay a line of apples out lengthwise down the sugared dough, with the curves all in the same direction and cut a strip of apple layered dough the width of the apple - about an inch wide, then roll the strip to make the pinwheel.

Place the pinwheel rolled dough in the muffin tin with the curved side of the apple slices up and do it again until you have made six of these brave solders.

Bake at 350 F for 15-20 minutes until the pinwheels are light brown. Allow to cool for a minute or two while you are making a nice pot of coffee and try not to eat all of them in one sitting.














If this is too complicated I'll make them again in a few days and post step by step photos.

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