Is there anything better than apple pie? This Apple Croissant Cake just might be!
Cake is a loosely used term in this case. The dessert is not at all cake-like. However, it’s definitely not a pie either. No croissants were used in the recipe, but it’s sure croissant texture!
It’s a light, flaky crust filled with sweet and cinnamony apples.
You need to make this. Today.
Apple Croissant Cake Recipe
16 oz can Layer Biscuits
21 oz can Apple Pie Filling
3 TB Sugar
3 TB Cinnamon
Preheat oven to 350 degrees Fahrenheit. Spray a tube or Bundt cake pan with cooking oil. Sprinkle 2 TB of Sugar and 2 TB of Cinnamon around the bottom and edge of the pan. Open the can of biscuits and separate the biscuits into thin layers.
Place a layer of biscuits on the bottom of the pan. Spoon apple pie filling over the dough. Add another layer of biscuits and apples. Repeat until you have used all the biscuits and pie filling. Finish with a layer of biscuits on the top.
Sprinkle with remaining cinnamon and sugar. Bake at 350 degrees 45 minutes. Test with a toothpick for doneness. Bake in additional 5 minute increments, testing until toothpick inserted comes out clean.
Approximate Nutritional Information:
Servings Per Recipe: 8, Amount Per Serving: Calories: 260, Fat: 6g, Cholesterol: 0mg, Sodium: 500mg, Total Carbs: 48g, Protein: 3g.
Make it a Meal:
For breakfast, serve with coffee, Cheesy Onion Omelet and sausage or Personal Quiche. For dessert, warm the cake, add a scoop of vanilla ice cream and you’re in business!
You can substitute any flavor of pie filling you like. Slice fresh apples and toss in a cinnamon sugar mixture instead of using a prepared filling. Prepared croissant dough would work in place of the biscuit dough.
When you use a Bundt cake pan, allow to cool 5 minutes in the pan, then invert onto a serving dish and allow to cool additional 10-15 minutes before serving.
If you don’t have a Bundt cake type pan, you can make this in a regular cake pan or pie dish. These pans work well for serving right from the pan, simply slice and serve.
I used biscuits similar to Pillsbury Grands, with the tender, flaky layer recipe. You could use a buttermilk biscuit or dinner roll recipe.
If you’re really looking for a made from scratch dessert, then mix up your grandma’s biscuits or pie crust and add fresh apples sliced for pie.
I like this recipe for it’s simplicity, flavor and frankly, how fast it goes together with the convenience ingredients.
The croissant cake will keep in the refrigerator for a week. However, I highly recommend eating it fresh out of the oven.
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