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It’s the time of year when all the apple recipes come out, and this gluten free apple crescent roll recipe is a perfect addition to your autumn recipe box! They’re super simple to make, and can be bite-sized finger foods for parties or larger rolls served with an impressive dollop of your favorite ice cream.
This dough makes a yummy, sweet, crunchy gluten free crescent roll substitute for all kinds of desserts, including this one! Get creative and shape it in other pretty ways, with or without the apples.
I can see mini-pies made in muffin cups with pumpkin, or enveloping a wheel of brie, topped with cranberry preserves. There are so many yummy possibilities!
When you use my gfJules™ Gluten Free All Purpose Flour to make this dough, it’s easy to work with, not brittle or crumbly, so you can wrap the dough around any number of sweet treats!
*Note: If you’re looking for a more savory or puffed crescent roll recipe more akin to those refrigerated Crescent Rolls we all remember, try my puffy yeasted Crescent Rolls recipe which I love for things like Pigs in a Blanket and dinner rolls.Print
Crescent Roll Pastry:
Beat together butter, cream cheese and sugar in a large mixing bowl until smooth.
In a separate bowl, whisk gfJules™ flour and salt, then stir into the cream cheese mixture until a smooth dough is formed.
Wrap the dough in plastic wrap and chill for at least 2 hours or overnight. Chilling the dough will help it be less sticky and easier to work with.
Preheat oven to 350°F.
Prepare two baking sheets by lining with parchment paper and setting aside.
Dust a clean counter or pastry mat well with more gfJules™ flour or cornstarch. Divide the dough in half and re-wrap one half, returning to the refrigerator.
Roll out the other half to a thickness of 1/8 inch. Cut strips as wide as your apple slices. Cut each strip into elongated triangles, at least 8-9 inches long (the longer the triangle of dough, the more times it will wrap around the apple, so decide if you want more pastry or more apple in each baked crescent).
Brush each triangle with melted butter, then lightly sprinkle with brown sugar, cinnamon and pecans, if using (see photo for amount to sprinkle). Lay one apple slice at the wide end of each triangle and begin rolling the dough up around the apple like a log. If there is extra dough on the ends extending beyond the apple slice, curl it around to form a crescent shape. Transfer to the parchment-lined baking sheet, brush with milk and sprinkle with Demerara sugar, if desired. Repeat with remaining dough and apples, gathering up any scraps of dough and re-rolling, if necessary.
Bake for 12-14 minutes, or until lightly browned.
Remove to cool on wire racks. Serve on their own or with ice cream or yogurt.
Makes 16-20 crescent rolls, depending on size.