Apple walnut angel pastries are delicious morsels are loaded with apples, cinnamon, walnuts and a hint of spices, enveloped in a flaky pastry dough and drizzled with a touch of sweetness. They’re a holiday favorite in our house for breakfast, snacking and even a light dessert.
How to Make Apple Walnut Angel Pastries
This recipe is really easy to put together in just a few minutes. Start by peeling, coring and coarsely chopping an apple into small pieces. I prefer to use a decent baking apple such as Granny Smith, Cortlands, Macintosh, or Honey crisp, but you can use whatever type of apple you like.
Combine the chopped apples, walnuts, cinnamon, and brown sugar in a small bowl, until thoroughly mixed, then set aside to give the flavors time to mingle. Unroll the crescent roll dough and separate them (or roll out your homemade dough, recipe at the bottom of the page, and cut into triangles). I’m just using an old pizza pan, but you can also use a muffin tin to help hold everything together if you’d like.
Either way, be sure to use an ungreased pan. Place a well-rounded tablespoon or so of the prepared apple filling onto each triangle.
Then, starting at the wide end of the crescent triangle, roll them up, being careful that the filling doesn’t spill out! Seal the pastries by gently pinching the ends together.
Bake the filled pastries until they are golden brown. Remove them from the oven, gently loosen the pastries with a spatula, then let them rest for 5-7 minutes before drizzling with the glaze.
While they’re baking, prepare the glaze by mixing the confectioners sugar, milk and almond extract in a small dish. The glaze should rest at least fifteen minutes before drizzling it over the pastries to allow time for the flavors to really meld together.
Apple Walnut Angel Bites
8-12 raw crescent roll dough triangles
1 medium baking Apple
1/4 tsp Cinnamon
2 T. Brown Sugar
3 T. finely chopped walnuts
3 Rounded T. Confectioners Sugar
2 tsp Milk
1/4 tsp Almond Extract
Preheat the oven to 375F
- Peel, core and coarsely chop the apple into small pieces.
- Combine the chopped apples, walnuts, cinnamon, and brown sugar in a small bowl, until thoroughly mixed, set aside.
- Prepare the crescent roll triangles by laying them flat on an ungreased cookie sheet. Place a well-rounded tablespoon of the filling onto each triangle.
- Starting at the wide end of the crescent, roll them, being careful that the filling doesn’t spill out! Seal the pastries by gently pinching the ends together.
- Bake for 10-12 minutes or until golden brown. Remove from oven, gently loosen the pastries with a spatula, then let them rest for 5-7 minutes before drizzling with the glaze.
- To glaze simply mix the confectioners sugar, milk and almond extract in a small dish and drizzle over the slightly cooled pastries.
Homemade Crescent Roll Dough:
If you’d prefer to use homemade crescent roll dough over the store-bought version, here is a delectable recipe.
2 tsp Instant Yeast
1 1/4 tsp Salt (if you use salted butter reduce salt to 3/4 tsp)
3 cups all-purpose flour (12 3/4 ounces)
1 tsp baking powder
1 1/4 c. unsalted cold butter (20 TBS) cut into pats
1 1/2 cups Ricotta cheese, (full fat preferred, but you can use skim)
In a mixing bowl combine yeast, flour, salt, baking powder together, mixing well. Cut in the butter until the mixture becomes crumbly in texture.
Add the ricotta cheese, mixing until it forms a dough. Overturn the dough onto a floured surface, knead briefly divide in half and roll each half into an 8×10″ rectangle, fold into 3rds. Turn the dough 90°, Roll it out again, fold into thirds again (like your folding a letter). Turn the dough 90° and repeat a third time. This creates super light, flaky, buttery layers similar to puff pastry. The trick is to make sure that the butter remains in little pieces, you don’t want the room so warm that the butter melts.
Wrap in plastic wrap and chill 30 minutes. (At this point you can choose to freeze the dough for up to a month.)
When you’re ready to make your crescent rolls, remove them from the fridge, let them rest at room temperature about 10 minutes before handling. Cut the dough in half, roll it into a circle, cut like a pie to make 6 wedges per circle.
Fill with apple walnut filling, roll and place on a sheet pan lined with a silpat , covering with a clean lint-free cloth and let them rise about an hour. (They don’t rise a lot so don’t be concerned!). Then bake them.
Homemade vs Store-Bought
Why would I make my own, isn’t it more work than using store-bought? Sure.. but here’s the comparison for you; Our Homemade version contains flour, butter, yeast, salt, baking powder, and ricotta cheese.
The commercially prepared rolls contain: Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean and/or Cottonseed Oil, Sugar, Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Dextrose, Vital Wheat Gluten, Salt, DATEM, Potassium Chloride, Xanthan Gum, Yellow 5, Red 40 and Other Color Added.
Also, if you live across the pond or up in Canada, it can be quite difficult or costly to find the commercially prepared crescent roll dough.