- 1 Pkg. Seamless Crescent Roll
- 3 Granny Smith Apples
- 3 Tablespoons Sugar
- 2 Tablespoons Cinnamon
- 1/3 Cup Powdered Sugar
- 3 Tablespoons Lemon Juice
- 1 1/2 Tablespoon Whipping Cream
- 1/2 Tablespoon Vanilla Extract
- Pinch of Nutmeg
Peel, Core, and Slice apples and mix with lemon juice, sugar, and cinnamon. Place in 9×9 pan and bake for 15 minutes at 350.
While apples are baking take your seamless crescent rolls and smooth out with a rolling pan (if you can’t find seamless that’s okay you’ll just need to take more time with a roller). Do this on top of parchment paper you can later move to the baking sheet.
Next, spoon your apples down the center.
Take a knife and cut lines in a downward manner. You’re going to want to take them one by one crossing over making a braid like pattern.
When you come to the bottom just overlap and press together. Bake for 20-22 minutes at 350 or until golden brown on top. Remember your apples are already soft.
Remove and in small bowl combine powdered sugar, whipping cream, vanilla, and pinch of nutmeg and whisk until smooth.
Brush glaze over danish while still hot. Eat warm or save for later.
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